Red Pozole with Chicken (Pozole Rojo Con Pollo)
- 2 large beefsteak tomatoes, cored
- 8 large (5- to 6-inch) dried guajillo chiles (1-1/2 to 2 oz.), wiped clean with a damp paper towel
- 20 medium cloves garlic, peeled (about 1/2 cup)
- 1 small white onion, cut into 1/2-inch-thick rounds
- 5 whole cloves
- 1/2 tsp. whole allspice
- 1/4 cup vegetable oil
- 3 Tbs. distilled white vinegar
- 2 tsp. granulated sugar
- Kosher salt
- 2 large fresh poblano chiles
- 6 chicken drumsticks, skin removed
- 6 chicken thighs, skin removed
- 1 quart lower-salt chicken broth
- 2 tsp. dried oregano, preferably Mexican
- Kosher salt
- 1 small bunch fresh cilantro
- 5 6-in. fresh mint sprigs
- 4 15-oz. cans hominy, preferably white, drained and rinsed
- 1/2 head romaine lettuce, cored and sliced crosswise 1/4 inch thick
- 6 to 8 medium radishes, trimmed and sliced 1/8 inch thick
- 2 limes, cut in thirds
- 2 tsp. dried oregano, preferably Mexican
- 3/4 tsp. chile de árbol powder or cayenne
- Kosher salt
- This recipe is gluten-free
- Produce
- (5- to 6-inch) dried guajillo chiles (1-1/2 to 2 oz.), large dried (8)
- 6-in. fresh mint, fresh sprigs (5)
- Beefsteak tomatoes, large (2)
- Cilantro, fresh (1 small bunch)
- Garlic (20 medium cloves)
- Hominy (4 15-oz. cans)
- Limes (2)
- Marjoram, dried (4 tsp.)
- Poblano chiles, large fresh (2)
- Radishes, medium (6)
- Romaine lettuce (1/2 head)
- White onion, small (1)
- Meat
- Chicken drumsticks (6)
- Chicken thighs (6)
- Canned Goods
- Lower-salt chicken broth (1 quart)
- Condiments
- Distilled white vinegar (3 Tbs.)
- Cooking & Baking
- Allspice, whole (1/2 tsp.)
- Chile de arbol powder or cayenne (3/4 tsp.)
- Cloves, whole (5)
- Granulated sugar (2 tsp.)
- Kosher salt (3)
- Vegetable oil (1/4 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published November 5, 2012 (3 months ago).
47 people saved this recipe.
