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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