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Sarah’s Pozole Rojo

Sarah

Not the traditional method or ingredients, but an absolute family favorite… yummy warm soul food perfect for a chilly evening


Sarah’s Pozole Rojo


INGREDIENTS:

8 dry ancho peppers (Californian or mild dry red pepper)

3 bay leaves

2TBS oregano

1 tsp cumin

8 chicken thighs

bone broth / water

1 yellow onion

8 garlic cloves

1 small 15oz can hominy (optional)

1 small 15oz can tomatoes (optional)

1-2 bunches cilantro

chopped green cabbage

Radishes

Avocado

Lime wedges

Corn tortillas


METHOD:

Prepare the 8 dry Peppers - cut off top/stem, take out seeds/pith), rinse & place in blender with 2 cups of water and add

3 bay leaves

2TBS oregano

1 tsp cumin

8 garlic cloves

*finely grind all together


Brown both sides of each of the 8 chicken thighs in 3TBS pork fat (or other preferred fat/oil) in a large soup pot


Add 1 yellow onion sliced lyonnaise


ADD:

* 1 can drained & rinsed hominy (optional)

* Chicken bone broth / stock / or water to cover chicken

* Ground Pepper/Spice mixture (use a little water to rinse off blender & put over chicken)


(If I’m in the mood I add 1 jar chopped tomatoes or a handful of tomatoes or half jar tomato sauce - this is non-traditional)


Simmer 2-3 hours


*at finish, add salt to taste test 1/2tsp at a time


*top with one (or I love TWO) bunches of cilantro chopped & washed


GARNISH with:

* chopped green cabbage (the hot soup blanches the cabbage - no need to pre-cook)

* Grated Cotija cheese

* Radishes

* Avocado

* Lime wedges

* Corn tortillas


I serve all garnishes on the side so that people choose what they prefer.


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