How to Quick Appetizing Pollo Posole Rojo

How to Quick Appetizing Pollo Posole Rojo Delicious, fresh and tasty.

Pollo Posole Rojo. Pozole rojo always takes me back to growing up in Southern California and going to birthday parties because there were always a few things I could always count on when we went to a "Mexican" birthday party: a ton of beer, a brincolín, Pozole Rojo or Bírria, and a few chingadazos if you didn't greet every.single.person at the party. Cut each chile open and remove the seeds; discard seeds and stem. Traditional Mexican pozole (posole) is a rich, bold and satisfying stew - and easier to make thank you think!

Heat water in a large stockpot.

Add pork meat, spare ribs, onion, and garlic.

Get Posole Rojo Recipe from Food Network.

You can have Pollo Posole Rojo using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pollo Posole Rojo

1. You need 3 lb of chicken breasts.

2. It’s 3/4 cup of dried chiles de arbol.

3. You need 1 large of white onion chopped.

4. Prepare 6 clove of garlic minced.

5. You need 1 of salt.

6. It’s 2 tsp of ground cumin.

7. It’s 1 tbsp of dried mexican oregano.

8. It’s 1 of bay leaf.

9. It’s 3 can of 15 oz white hominy.

10. It’s 1 1/2 cup of chicken broth.

11. You need 2 of avocado, chopped.

12. You need 1 of shredded cabbage or lettuce.

13. You need 1 bunch of radishes, sliced.

14. Prepare 1 bunch of fresh cilantro, chopped.

15. You need 3 of limes, sliced.

16. Prepare 1 of onion, chopped.

Preheat at medium for a minute.

Add the strained chile sauce and cook for a few minutes.

Pour the chile sauce into the warm chicken broth.

Green Pozole (Verde) is the white pozole soup with green elements added, like tomatillos, jalapenos or cilantro.

Pollo Posole Rojo step by step

1. Cook chicken breasts in 10 cups water for about 20 minutes. Set aside to cool..

2. While chicken is cooking, clean Chilies by breaking off stems and shaking out as many seeds as possible. The chilies de arbol you can twist between your fingers. The Ancho chilies you just rip open and remove the seeds. DO NOT TOUCH YOUR FACE DURING THIS TIME..

3. Cover the chilies with boiling water. Weigh down with a plate so they remain covered for about 30 minutes or until soft..

4. While chilies are soaking saute onion and 4 tsp. of the garlic in a little oil until tender..

5. Shred chicken and toss with cumin. Saute lightly with onion garlic mixture..

6. I drain my chilies at this point. Be VERY careful not to breath in any of the fumes. (If you can handle LAVA HOT) you may use 1 1/2 c of the soaking liquid instead of chicken broth. Place the drained chilies in a blender with the following ingredients and blend until smooth being CAREFUL not to breath any of the fumes. 1 1/2 c chicken broth. 2 cloves minced garlic. 1/2 tsp salt.

7. Strain through a fine mesh sieve into a bowl pushing the sauce through with a spoon or rubber spatula..

8. In large soup pot add the chicken broth (from cooking the breasts), chicken mixture, oregano, bay leaf, 1/2 tsp salt and 1/2 cup of the chili sauce. Simmer as long as you like to blend flavors. About an hour before serving add drained and rinsed hominy..

9. Remove bay leaf before serving. Serve with the following toppings.

Pozole Rojo, which is the variation that my family makes, includes some type of red sauce, often from steeping chiles all day long.

Traditional Pozole is served at celebrations such as Christmas, New Year's and Mexican Independence.

In large stock pot add enough water to cover chicken.

Whatever you do definitely try this pozole rojo recipe.

You should also try out some of my other Mexican soup recipes such as caldo de pollo and sopa de fideo as well!