Recipe of Pollo Posole Rojo in 26 Minutes for Mom

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pollo posole rojo. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Pollo Posole Rojo is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Pollo Posole Rojo is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have pollo posole rojo using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pollo Posole Rojo:

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

I followed the recipe and my posole came out SO good! I'll definitely use this recipe again when I make posole 😋. 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.

Instructions to make Pollo Posole Rojo:

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

Recipe courtesy of Food Network Kitchen. Add some water or broth if the posole is too thick. Serve with assorted toppings and the remaining chile sauce. Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy. Growing up, my mom always had a jar or two of hominy in the pantry.

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