Mexican cuisine · Soups & Stews

Pozole Rojo

Hearty stew of white hominy and chicken in a red guajillo-ancho broth, topped at the table with lettuce and radishes.

Ingredients · for 6 servings

• 1.2 kg chicken pieces (wings and thighs)
• 2 cans white hominy (400 g each)
• 5 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion
• 6 garlic cloves
• 1 tsp dried oregano
• 1/2 romaine lettuce
• 8 radishes
• 2 limes
• 2 bay leaves
• Salt, pepper

Instructions

1. Put the chicken pieces in a pot with the halved onion, 3 garlic cloves, the bay leaves and 2.5 liters of water, bring to a boil, skim, and simmer gently covered for 45 min. until the meat falls off the bone.
2. Stem and seed the guajillo and ancho chilies and toast them in a dry pan over medium heat for 20-30 sec. per side until fragrant - don't let them darken or the broth will turn bitter.
3. Pour 300 ml of hot broth over the toasted chilies, let them soak for 20 min., then puree very finely with the remaining 3 garlic cloves; push the paste through a sieve into the broth.
4. Remove the chicken from the broth, discard the skin and bones, and shred the meat into rough pieces.
5. Return the rinsed hominy and the meat to the red broth, crumble the oregano between your palms and stir it in, then simmer uncovered for 30 min. until the corn kernels burst open and the broth is deep red and richly flavored; season with salt and pepper.
6. Slice the romaine into thin strips, shave the radishes paper-thin, and serve the pozole in deep bowls with lettuce, radishes and lime wedges for topping at the table.