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Gallery Red Chicken Pozole Credit: Christopher Testani Recipe Summary prep: 50 mins total: 1 hr 35 mins Servings: 4
Ingredients Ingredient Checklist 4 whole chicken legs, split, or 4 thighs and 4 drumsticks (2 1/2 pounds) Kosher salt and freshly ground pepper 3 tablespoons vegetable oil 1 large white onion, quartered lengthwise and peeled (stem end intact) 1 quart low-sodium chicken broth 3 dried guajillo chiles, stems and seeds removed 1 dried ancho chile, stem and seeds removed 1 fresh jalapeño or serrano chile, stem removed (ribs and seeds removed for less heat, if desired) 3 cloves garlic, peeled 1 teaspoon dried oregano 1/3 cup packed fresh cilantro sprigs, plus more for serving 1/2 teaspoon cumin seeds 2 tablespoons fresh lime juice, plus wedges for serving 1 can (29-ounces) hominy, drained Sliced radishes and shredded cabbage, for serving (optional) Tostadas or tortilla chips, for serving (optional)
Gallery Red Chicken Pozole Credit: Christopher Testani
Recipe Summary prep: 50 mins total: 1 hr 35 mins Servings: 4
Gallery
Red Chicken Pozole Credit: Christopher Testani
Red Chicken Pozole
Credit: Christopher Testani
Red Chicken Pozole
Recipe Summary prep: 50 mins total: 1 hr 35 mins Servings: 4
Recipe Summary
prep: 50 mins total: 1 hr 35 mins
Servings: 4
prep: 50 mins
total: 1 hr 35 mins
prep:
50 mins
total:
1 hr 35 mins
Servings: 4
4
Ingredients
Ingredients
- 4 whole chicken legs, split, or 4 thighs and 4 drumsticks (2 1/2 pounds) Kosher salt and freshly ground pepper 3 tablespoons vegetable oil 1 large white onion, quartered lengthwise and peeled (stem end intact) 1 quart low-sodium chicken broth 3 dried guajillo chiles, stems and seeds removed 1 dried ancho chile, stem and seeds removed 1 fresh jalapeño or serrano chile, stem removed (ribs and seeds removed for less heat, if desired) 3 cloves garlic, peeled 1 teaspoon dried oregano 1/3 cup packed fresh cilantro sprigs, plus more for serving 1/2 teaspoon cumin seeds 2 tablespoons fresh lime juice, plus wedges for serving 1 can (29-ounces) hominy, drained Sliced radishes and shredded cabbage, for serving (optional) Tostadas or tortilla chips, for serving (optional)
Directions
Season chicken with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add chicken, skin-sides down, and cook, flipping once, until browned all over, 7 to 9 minutes (do not crowd pan; brown in batches if necessary). Add 2 onion wedges, broth, and 3 cups water.
Bring to a boil, then reduce heat to medium and cook at a bare simmer (small bubbles sporadically emerging at surface) until chicken is just cooked through, 20 to 25 minutes. Transfer chicken to a plate. Strain broth and return to pot.
Meanwhile, heat a heavy skillet (preferably cast iron) over medium-high. Add dried chiles and cook, turning a few times, until blistered in places and fragrant, 1 to 2 minutes. Transfer to a bowl and add enough hot tap water to cover; let stand 10 minutes.
Meanwhile, add remaining 1 tablespoon oil to skillet. Add 1 onion wedge, jalapeño, and garlic; cook, turning a few times, until golden brown in places and beginning to soften, 7 to 9 minutes.
Transfer mixture to a blender (do not wipe skillet clean), along with reconstituted dried chiles and 1/2 cup soaking liquid, oregano, cilantro, cumin, lime juice, and 1 teaspoon salt. Purée until smooth. Return mixture to skillet and simmer over medium heat, stirring occasionally, until reduced and darkened slightly, 8 to 10 minutes.
Remove and discard skin and bones from chicken; shred meat into bite-size pieces (leave drumsticks whole, if desired). Return chicken to pot with puréed-chile mixture and hominy. Simmer, stirring occasionally, 15 minutes. Season to taste. Chop remaining onion wedge and serve soup with onion, radishes, cabbage, tostadas, cilantro, and lime wedges.
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All Reviews for Red Chicken Pozole
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All Reviews for Red Chicken Pozole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
