Red chicken pozole

1. 1

   5 split chicken breast (or boneless but the bones make a better stock) 15 new Mexico dried Chile pods 1 tbs cumin.

2. 2

   1 tbs Mexican oregano.

3. 3

   Salt to taste.

4. 4

   One large onion (white or yellow) 2 tbs minced garlic (or 6 cloves) 1 -2 large cans of homney (depends on how much you want ) Bay leaves.

5. 5

   ..........On high heat Put chicken, half onion and half of the garlic, bay leaves (3), about 1 tbs salt into a big stock pot fill with water until chicken is covered (if it's a big tall pot make sure that you will have enough water to make enough stock for soup, it's the base of the soup.

6. 6

   ..Take new Mexico Chile pods, remove stems, seeds, and any membrane ribs inside.

7. 7

   ( after you remove the stems, use a little knife and just cut them open down the side)Put a medium sized sauce pan with water on to boil, once boiling add

* Per serving · 4 servings · Values may vary.

No additional tips available.