Easiest Way to Cook Yummy Pollo Posole Rojo

Pollo Posole Rojo. Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado! Traditionally this dish is part of many celebrations of life in Mexico as well as US border towns from birthdays to weddings to large family gatherings.

Este pozole rojo es el platillo perfecto para el fin de semana, ya sea de desayuno, comida o cena. Te comparto la video receta para que veas lo sencillo que es preparar este pozole rojo y te animes a. This Red Pozole recipe (Posole) has had great success with many of the people that had tried, I hope you enjoy it as well. You can cook Pollo Posole Rojo using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pollo Posole Rojo

1. Prepare 3 lb of chicken breasts.
2. You need 3/4 cup of dried chiles de arbol.
3. You need 1 large of white onion chopped.
4. You need 6 clove of garlic minced.
5. Prepare 1 of salt.
6. It's 2 tsp of ground cumin.
7. Prepare 1 tbsp of dried mexican oregano.
8. It's 1 of bay leaf.
9. You need 3 can of 15 oz white hominy.
10. Prepare 1 1/2 cup of chicken broth.
11. Prepare 2 of avocado, chopped.
12. Prepare 1 of shredded cabbage or lettuce.
13. It's 1 bunch of radishes, sliced.
14. Prepare 1 bunch of fresh cilantro, chopped.
15. You need 3 of limes, sliced.
16. You need 1 of onion, chopped.

How To Make Pozole Rojo Is It Spelled Posole or Pozole? Posole is a pork-based soup that is loaded with meat, vegetables, spices, and lots of hominy to. Posole Rojo - A Christmas Eve Tradition. Today I want to share with you a delicious soup that our family eats on Christmas Eve, but would be wonderful anytime you want a flavorful soup reminiscent.

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.

Posole is one of the tastiest, prettiest one-pot dishes on earth. This is no-stress party food for the When we entertain, we want everyone to have fun—including the host. This red pozole, or posole rojo, is made with hominy, pork or chicken, and chiles and is a Mexican classic. Red posole is a source of tremendous pride for Mexican home cooks. Recipe courtesy of Food Network Kitchen.