Red Chicken Posole (Pozole) Recipe

Name: Red Chicken Posole (Pozole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 whole chicken breasts (skinned, if desired); 1 onion, cut in large chunks; 32 ounces white hominy; 6 -8 dried New Mexico chiles (or as many as you like); 10 garlic cloves; 1 tablespoon oregano; salt and pepper; GARNISH; chopped onion; chopped cilantro; lemon wedge

Servings: persons

3 -4 whole chicken breasts (skinned, if desired)
1 onion, cut in large chunks
32 ounces white hominy
6 -8 dried New Mexico chiles (or as many as you like)
10 garlic cloves
1 tablespoon oregano
salt and pepper
GARNISH
chopped onion
chopped cilantro
lemon wedge

1
Put chicken and chunked onion in large stockpot.
2
Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
3
Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
4
Add hominy to stockpot and keep at a low simmer.
5
Fill a saucepan with water 1/2 full.
6
Remove stems and seeds from dried chilies.
7
Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
8
Boil for 15 minutes.
9
Let cool!
10
Blend chilies and garlic in blender or food processor until it is all liquid.
11
Add blended chilies to chicken in stockpot.
12
Stir and boil 10 minutes together.
13
Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 -4 whole chicken breasts (skinned, if desired), 1 onion, cut in large chunks, 32 ounces white hominy, 6 -8 dried New Mexico chiles (or as many as you like), and more.

Yes, Red Chicken Posole (Pozole) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chicken Posole (Pozole)

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