Pozole Rojo con Pollo (hominy stew)

Prep Time: 60 mins Total Time: 3 1/2 hours

Serves: 8 - 10

INGREDIENTS:

• 3 chicken breasts, boneless and skinless, cooked and shredded

• 1 can of fire roasted tomatoes

• 1 Tbsp sugar

• 1 onion, diced

• 5 cups water

• 5 cups chicken or vegetable stock, low-sodium

• 6 garlic cloves, peeled and minced

• 1 tsp oregano, dried

• 2 tsp black pepper, freshly ground

• 2 oz dried guajillo chiles (6 - 9pods), seeds removed (if you can’t find dried guajillo chiles, then use 2 oz of guajillo chile powder instead … no need to soak in water).

• 2 Tbsp ancho chile powder

• 2 Tbsp vegetable oil

• 3 (15oz) cans hominy (pozole), rinsed and drained

• Kosher sea salt, to taste

YOUR FAVORITE TOPPINGS:

• avocado, diced

• crema (or sour cream)

• cilantro, chopped

• queso fresco (or grated sharp cheddar cheese)

• jalapeño peppers, diced

• Romaine lettuce, shredded

• onion, diced

• fried tortilla strips

• lime wedges

• radishes, thinly sliced

• red pepper flakes

DIRECTIONS:

1. Slit dried guajillo peppers lengthwise, then stem and seed. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered until softened (about 30 mins)

2. In a pot, cover chicken with chicken stock (5 cups) and simmer on low until the chicken breasts are tender, then remove from the stock and shred with a fork, reserve shredded chicken and stock for later use

3. In a skillet with a little vegetable oil, sauté the diced onions until translucent.

4. Place re-hydrated guajillo peppers and water from bowl, ancho chile powder, oregano, black pepper, garlic cloves and 1 can of fire roasted tomatoes, sugar and sautéed onions in a blender and puree until turned into a paste.

5. In a Dutch oven, over medium heat, bring vegetable oil up to temperature, then pour in the mixture from your blender. Stir and cook until heated thoroughly (about 5 mins), then reduce heat to a simmer.

6. Pour in 5 cups of water and the remaining chicken stock from cooking the chicken, and stir.

7. Open the 3 cans of hominy, draining off the liquid and rinse in a colander.

8. Now add the hominy to the Dutch oven and stir to combine, and add salt to taste

9. Add the shredded chicken and let the soup simmer on low for 2 1/2 more hours.

10. While the soup is simmering, use this time to prepare your garnishes, leaving the avocado until last to avoid it turning brown.

11. Ladle into bowls and garnish with your favorite toppings.

Things you'll need for this recipe...