Red Chile Chicken Pozole Recipe | Pozole De Pollo Con Chile Rojo

Pozole is a traditional Mexican dish made with hominy, meat, chile sauce and garnish.  The soup has a historical background as well.  During the Aztec periods, maize was very sacred and only eaten as part of a community ritual.  The dish was also mentioned in historical Spaniards books.  The recipe has changes significantly, especially the meat used, but hominy remains the main ingredient of the dish.  

Today pozole is served in all restaurants in Mexico with pork as the staple meat.  In the US the soup is only served during the Christmas, New Years, Three Kings Day and weekends.   It is a time consuming recipe, but certainly worth the time.  Most traditional recipes make the recipe with pork or beef.  However, I prefer to make my recipe with chicken as a healthier alternative.  The soup is also served with cabbage, red radishes, oregano, onions and lime.

We recently celebrated several milestones in our family: An engagement, Three Masters completions, Attendance to a UC, Attendance to USC, Attendance to Graduate school and most of all the blessing of being surrounded by family to celebrate it all.   It was a great and memorable celebration to look back at the previous year and look forward to the opportunities the new year has to offer.

The next time you want to celebrate a major milestone in your life consider making Red Chicken Pozole.

Red_Chicken_Pozole

 

Red Chicken Pozole Recipe

Ingredients

Red Chile Puree Ingredients
Find Recipe Here

Pozole Ingredients
12 pieces of chicken legs & thighs
1/2 onion
3 garlic cloves
4 tablespoons salt
105 oz can of Hominy

Garnish Ingredients
6 limes
2 bunches of cilantro
3 bunches of red radishes
1 chopped red onion
1/4 thinly sliced cabbage
2 tsp oregano

 

Chicken_Pozole

 

Preparation

1. Place Chicken in large pot. Add garlic cloves, onion, salt and 18 cups of water.
2. Bring water to a boil for about 30 minutes or until chicken is tender.  Keep chicken fat in the pot to add flavor.
3. Add red chile sauce to pot and bring to a boil.
4. Add hominy and bring to a boil.
5. Serve pozole in a bowl with tortillas and your preferred garnish.  Serve with love.

 

Buen Provecho!

Eva-TFL

 

 

 

 

Eva Smith

Publisher at Tech Life Magazine
Eva is an award winning entrepreneur and Publisher of Tech Life Magazine. She has been recognized by Ford Motor Company as a Mujer Legendaria Inteligente (Smart Entrepreneur), USA Today Magazine as a Top Blogger to Watch and Latina Magazine as a Top 25 Latinas Who Shine in Technology. Her work has also been featured on Mashable, Mom.me, Babble, Baby Center, Latinamom.me, USA Today, Latina Magazine, Huffington Post, National Parks Services, Voxxi, NBC Latino, Rolling Stone Magazine & more.She is technologist, engineer, bilingual freelance writer, speaker and digital media consultant.

Comments

  1. Looks delicious! I’d love to try making this sometime.

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