Chicken Pozole Rojo Recipe

Cooking Instructions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the guajillo chiles. Soak them in hot water for about 15 minutes until softened. Drain and blend with a bit of the soaking water until smooth.

2. 2

   Sauté the Aromatics

   In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

3. 3

   Cook the Chicken

   Add the chicken thighs to the pot and season with cumin, oregano, salt, and black pepper. Cook for about 5 minutes until the chicken is browned.

4. 4

   Add Broth and Hominy

   Pour in the chicken broth and add the drained hominy. Stir in the blended guajillo chile mixture and bring to a boil.

5. 5

   Simmer

   Reduce the heat to low, cover, and let simmer for about 30 minutes, or until the chicken is cooked through and tender.

6. 6

   Shred the Chicken

   Remove the chicken from the pot, shred it using two forks, and return it to the pot. Stir well to combine.

7. 7

   Serve

   Ladle the pozole into bowls and top with cilantro crema and pickled radish.