How About Mexican Pozole Rojo for Dinner?
Pozole is a traditional Mexican soup made with a variety of chiles. You can find pozole rojo, verde and blanco, each of them uses a different variety of chiles that imparts a distinctive color and flavor. The one I made is pozole rojo. I got this recipe during a spontaneous conversation I had with a Mexican friend of my on my last trip to New York City. The one common ingredient in pozoles is maiz pozolero or white hominy. In Mexico, people use a unique type of hominy called maiz cacahuatzintle, which, without a doubt yields the best flavor. But, for Mexican families living in the United States, canned white hominy is a good substitute. Pork meat is usually the preferred cut of meat to add, but I opted out the pork and used chicken instead.
My friend told me that pozole is traditionally eaten at dinnertime and that many Mexican families prepare this delicious and nutritious soup during the national holidays or festivities.
This pozole rojo uses chile guajillo and chile ancho. Surprisingly, this soup is not overly spicy, but rather has a nice heat kick. I noticed the chiles were labeled as mild. The process is very simple, and the variety of sides that go with it, just complement the flavor of the soup. As the inquisitive food lover that I am, I couldn’t pass the opportunity to buy the chiles and all ingredients I needed and try this soup! Why didn’t I make it before? So good!
Ingredients & Method (Yields: 6-8 servings)
For the meat
- 1 chicken, whole, skinned and cut up into pieces
- 64 fl oz of unsalted vegetable or chicken stock (equal amount of water can also be used)
- 3 cans of white hominy, drained
- 1 small onion, chopped (you can also quarter the onion and take it out later)
- 4 garlic cloves
- 1 bay leave
- Salt and pepper to taste
For the sauce
- 4 Chiles Anchos
- 4 Chiles Guajillos
- 1 small onion, chopped
- 4 Garlic cloves
- 2 Tbsp of canola oil
- ½ tsp dried Mexican oregano
- Salt and pepper to taste
- Finely sliced radishes
- Shredded lettuce
- Lime wedges
- Dried Mexican oregano
- Chili flakes
Put all ingredients for the chicken, except the white hominy in a stockpot, cook until chicken is tender and the meat can be easily separated from the bone. Make sure to skim off all foams or impurities that come to the surface. Now make the sauce.
First, seed and devein the
Next, soak the chiles for approximately 25 minutes in enough water to cover them.
Drain the chiles and put in a blender with the onion, garlic, oregano and some of the chicken cooking liquid.
Blend until a sauce consistency.
Heat the oil in a small pan, add the chile sauce, season with salt and pepper and cook in low heat for approximately 20 minutes. Pass through a colander and put aside.
When the chicken is done, discard the bones and return the meat to the liquid (discard bay leaf and onion if not desired in the finish product).
Add the chile sauce, and white hominy to the soup and cook for 15-20 minutes.
Adjust the seasoning.
Serve hot with all accompaniments.