Red Pozole with Chicken (Pozole Rojo Con Pollo)

Red Pozole with Chicken (Pozole Rojo Con Pollo)
Photo by Colin Clark

Ingredients

  • 1 quart lower-salt chicken broth
  • Kosher salt
  • 6 chicken drumsticks, skin removed
  • ¼ cup vegetable oil
  • 1 small bunch fresh cilantro (2 to 3 oz.)
  • Kosher salt
  • 6 chicken thighs, skin removed
  • + 18 more ingredients
    • 2 limes, cut in thirds
    • ½ head romaine lettuce, cored and sliced crosswise ¼ inch thick
    • Kosher salt
    • 20 medium cloves garlic, peeled (about ½ cup)
    • 2 tsp. dried oregano, preferably Mexican
    • 6 to 8 medium radishes, trimmed and sliced 1/8 inch thick
    • 2 large beefsteak tomatoes, cored (about 1 lb.)
    • 3 Tbs. distilled white vinegar
    • 2 large fresh poblano chiles (about ¾ lb.)
    • 8 large (5- to 6-inch) dried guajillo chiles (1-½ to 2 oz.), wiped clean with a damp paper towel
    • 1 small white onion, cut into ½-inch-thick rounds
    • 2 tsp. dried oregano, preferably Mexican
    • 4 15-oz. cans hominy, preferably white, drained and rinsed
    • 2 tsp. granulated sugar
    • ¾ tsp. chile de árbol powder or cayenne
    • 5 whole cloves
    • ½ tsp. whole allspice
    • 5 6-in. fresh mint sprigs

Position a rack in the upper third of the oven and heat the oven to 500°F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato. Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they’re...

View full recipe at Fine Cooking

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