Red Pozole with Chicken (Pozole Rojo Con Pollo)

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network