Chicken Pozole Rojo

1. 1
   prep · ~20 min

   Prep the dried chiles.

   1.Wipe chiles with a damp paper towel to remove dusty residue.

   2.Tear off stems, tear chiles open, and shake out and discard the seeds.

   3.Place seeded chiles in a bowl and cover with hot water. Soak for 20 minutes until softened.
2. 2
   boil · ~50 min

   Simmer the chicken.

   1.Place chicken pieces in a large stockpot with the halved onion, 6 smashed garlic cloves, bay leaves, and salt.

   2.Add water to cover the chicken by about 2 inches (roughly 8-10 cups).

   3.Bring to a boil over high heat, then reduce to a gentle simmer.

   4.Skim off any gray foam that rises to the surface.

   5.Cook until chicken is tender and pulls away from the bone, about 45 minutes.

   TIPSkim the foam thoroughly — it keeps the broth clear and clean-tasting.
3. 3
   prep · ~10 min

   Shred the chicken and strain the broth.

   1.Remove chicken pieces to a plate and let cool slightly.

   2.Pull meat from bones, discarding skin and bones, then shred into bite-sized pieces.

   3.Strain the broth through a fine mesh strainer into a large bowl; discard the solids.

   4.Return the clear broth to the stockpot.

   TIPKeep the broth warm — you'll need it for the chile base.
4. 4
   prep · ~5 min

   Make the red chile paste.

   1.Drain the soaked chiles and transfer to a blender.

   2.Add 2 raw garlic cloves, cumin seeds, and 1.5 cups of the reserved warm chicken broth.

   3.Blend on high until completely smooth, about 2 minutes.

   4.Pour through the strainer into a clean bowl, pressing with a spoon to extract all the liquid. Discard the coarse pulp left behind.

   TIPStraining is non-negotiable — chile skins left in will ruin the texture.
5. 5
   saute · ~5 min

   Fry the chile paste.

   1.Heat 2 tablespoons of oil in the stockpot over medium-high heat.

   2.Pour the strained chile paste into the hot oil — it should sizzle and sputter.

   3.Cook, stirring frequently, until the paste darkens slightly and becomes fragrant, about 5 minutes.

   TIPFrying the paste deepens the flavor — don't skip this step.
6. 6
   simmer · ~25 min

   Assemble the pozole.

   1.Pour the remaining strained chicken broth into the pot with the fried chile paste.

   2.Add the drained hominy and all the shredded chicken.

   3.Stir well and bring to a gentle simmer.

   4.Cook, partly covered, for 25 minutes so the flavors meld together.

   5.Taste and adjust salt.
7. 7
   serve

   Serve with fresh garnishes.

   1.Ladle the hot pozole into deep bowls.

   2.Set out the shredded cabbage, sliced radish, diced onion, cilantro, lime wedges, and dried oregano in small bowls on the table.

   3.Let everyone top their bowl with their choice of garnishes and a generous squeeze of lime.

   TIPThe lime is not just garnish — the acid brightens every spoonful.

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