Chicken Pozole Rojo

Ingredients

• 1.25 lbs boneless, skinless chicken thighs
• 4 whole dried guajillo chiles
• 2 whole dried ancho chiles
• 2 cans (15 oz each) canned hominy, drained and rinsed
• 6 cups chicken broth
• 1 medium yellow onion
• 4 whole garlic cloves
• 1 tsp cumin
• 1 set avocado, lime, and crispy tortillas for serving
• 1 batch salt and black pepper to taste

Instructions

1. 1

   Remove stems and seeds from guajillo and ancho chiles. Tear into large pieces.

2. 2

   Pour 2 cups boiling water over chiles. Let soak 10 minutes until softened.

3. 3

   Halve the onion. Crush garlic cloves with the side of a knife.

4. 4

   Blend softened chiles with their soaking water until completely smooth. Strain through a fine sieve.

5. 5

   Add chicken broth, chicken thighs, onion halves, and garlic to a large pot.

6. 6

   Bring to a boil over medium-high. Skim any foam from the surface.

7. 7

   Reduce heat to medium-low. Simmer 15 minutes until chicken is cooked through.

8. 8

   Transfer cooked chicken to a cutting board. Cool 2 minutes, then shred into bite-sized pieces.

9. 9

   Strain broth. Discard onion and garlic. Return broth to pot.

10. 10

    Stir in the chile puree, shredded chicken, hominy, cumin, and salt and pepper.

11. 11

    Simmer 8 minutes for flavors to meld. Taste and adjust seasoning.

12. 12

    Ladle into bowls. Top with sliced avocado, fresh lime wedges, and crispy tortilla strips.

Tools you’ll need

• large pot (5-quart or larger)
• fine-mesh sieve
• blender
• cutting board
• knife
• wooden spoon
• ladle

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