This authentic chicken pozole rojo recipe (also spelled posole) makes a hearty traditional Mexican celebration stew. This recipe serves 5 to 7 people, but is easily doubled for a party, which is the traditional way. Adapted from Marcella Kriebel's cookbook, Mi Comida Latina.
Servings: 5to 7 people (but double it for a holiday or celebration meal!)
For the Pozole Stew
3 to 4guajillo peppers, sliced (alternate: dried ancho chilis)
3clovesgarlic, peeled and gently smashed
1/2white onion, chopped
1 1/2poundsboneless chicken breast
1pint(2 cups) chicken broth, or enough to cover the chicken in the pot
20ouncescanned hominy, drained (or two cans' worth)
1teaspoonkosher salt, and more to taste
3scallions, sliced thin
1bunchradishes, sliced thin
1/2bunchcilantro, roughly chopped
1/4small head of cabbage, thinly sliced
In a medium-sized pot, heat the chilis with the oil over medium heat. Stir. When soft, add 1/2 cup water (careful; it may spatter a bit), the garlic, and onion. Cook, stirring frequently, until softened, about 10 minutes.
Purée the chili, garlic and onion mixture, adding water as necessary to loosen it enough to blend. Strain well through a fine strainer, pressing with a spatula. Discard the residue.
Slice the chicken into strips and add it to the pot with the bay leaves, oregano, chicken broth, strained chili sauce, and hominy. Simmer, partially covered, for one hour. Add the salt. Taste for seasoning and adjust.
Ladle into bowls, and serve with the garnishes on a plate, family-style.