Pozole Recipe | How To Make Red Pozole | Pozole Rojo Recipe


Feb 26, 2013
Con Poulos/Woman's Day

No need to sweat over a stove for hours—this take on the traditional Latin dish features a great smoky flavor from the ancho chili powder. If you want to kick up the spice, use fire-roasted diced tomatoes.

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Prep Time: 0 hours 35
Total Time: 0 hours 35
bone-in chicken breast halves
stalk celery
medium onions
can diced tomatoes
1 tbsp. ancho chili powder
low-sodium chicken broth or water
Kosher salt and pepper
can hominy
Tortilla chips and diced avocado, for serving
  1. Place the chicken, carrots, celery, onions, tomatoes and chili powder in a large pot. Add enough broth to cover (adding water if the broth isn't enough); bring to a boil. Reduce heat, add 1 1/2 tsp salt and 1/2 tsp pepper, and simmer until the chicken is cooked through, 20 to 25 minutes.
  2. Transfer the chicken to a bowl and, when cool enough to handle, shred the meat, discarding the skin and bones.
  3. Stir the chicken and hominy into the soup and simmer until heated through, about 3 minutes. Serve with tortilla chips and diced avocado, if desired.

Video: Cooking With Me: How I Make Pozole

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Date: 06.12.2018, 20:16 / Views: 42141