Test Kitchen Approved

Red Chicken Pozole

Name: Red Chicken Pozole
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 5
Ingredients: ***For the pozole:***; 3-4 guajillo peppers, sliced; 2 tablespoons vegetable oil; 1/2 cup water, plus more to taste, divided; 3 cloves garlic, peeled and gently smashed; 1/2 medium white onion, chopped; 1 1/2 pounds chicken breasts, boneless, cut into even slices; 2 bay leaves; 1 tablespoon dried oregano; 2 cups chicken broth; 2 (10-ounce) cans hominy, drained; 1 teaspoon kosher salt, or more to taste; ***For garnish:***; 3 scallions, thinly sliced; 1 avocado, diced; 1 bunch radishes, thinly sliced; 1/2 bunch cilantro, roughly chopped; 1/4 small head cabbage, thinly sliced

Chicken Stove-Top Gastro-Pub

Time: 1 hour 35 minutes

Yield: 5 servings

About

When you are ready to switch up your soup game, we've got a winner-winner chicken-dinner! The bountiful flavors found within the Red Chicken Pozole will have you wondering where this bowlful of infused happiness has been all your life. The authentic base of the spicy guajillo peppers set the stage for the tender chicken and the spicy extravaganza! It is so comforting and tasty that we are sure the Red Chicken Pozole will definitely become a key player at your next mealtime. So, get off the bench and get in the game. This yummy spoon-sipper is a winner!

Ingredients

For the pozole:
3-4 guajillo peppers, sliced
2 tablespoons vegetable oil
1/2 cup water, plus more to taste, divided
3 cloves garlic, peeled and gently smashed
1/2 medium white onion, chopped
1 1/2 pounds chicken breasts, boneless, cut into even slices
2 bay leaves
1 tablespoon dried oregano
2 cups chicken broth
2 (10-ounce) cans hominy, drained
1 teaspoon kosher salt, or more to taste
For garnish:
3 scallions, thinly sliced
1 avocado, diced
1 bunch radishes, thinly sliced
1/2 bunch cilantro, roughly chopped
1/4 small head cabbage, thinly sliced

Directions

Step 1 -In a medium pot over medium heat, add the guajillo peppers and the vegetable oil and cook, while stirring constantly, until the peppers have slightly softened, about 5-7 minutes.

Step 2 -Carefully add 1/2 cup of the water, the garlic, and the onion to the peppers and cook, stirring frequently, until the veggies have softened, about 10 minutes.

Step 3 -Add the pepper mixture to an emersion blender and purée, adding more of the water as needed to loosen up the mixture, until it is smooth.

Step 4 -Pour the pepper mixture into a fine strainer over a small bowl and strain, using a spatula to press down on the mixture, until the pepper residue is completely separated from the juices. Discard the pepper residue.

Step 5 -In a large pot over medium-low heat, add the chicken slices, the bay leaves, the oregano, the chicken broth, the hominy, and the strained pepper sauce and stir to combine.

Step 6 -Simmer the chicken mixture, partially covered, for 1 hour.

Step 7 -Add the salt to the pozole.

Step 8 -Transfer the pozole from the heat and ladle it into bowls.

Step 9 -Serve the pozole topped with the scallions, the avocado, the radishes, the cilantro, and the cabbage.

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