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Part 2 - Chicken Pozole (Cooking With Carolyn)

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Give this Chicken Pozole a try. A great soup recipe to keep on hand when you're feelin' like something spicy. Do watch the Part 1 - Chicken Pozole (Cooking With Carolyn)for complete recipe.
Ingredients
  Extra virgin olive oil 3 Tablespoon
  Chicken breasts 4 , halves (skin-on and bone-in)
  All purpose seasoning 2 Tablespoon (Grand Diamond)
  Low sodium chicken broth 2 Quart
  Red chile sauce 28 Ounce
  Red chile sauce 19 Ounce
  Hominy 58 Ounce, rinsed (drained)
For the garnishes
  Cabbage 1⁄2 Cup (8 tbs), shredded
  Cilantro 3 Tablespoon, finely chopped
  Radishes 1⁄2 Cup (8 tbs), slice
  Lime wedges 1 Small
  Dried mexican oregano 1 Teaspoon
  Tortilla chips 1 Ounce
For the homemade chili sauce
  Dried chillies 500 Gram, soaked
  Garlic 8 Clove (40 gm)
  Salt 1 Teaspoon
  Water 4 Cup (64 tbs)
Directions

FOR THE CHICKEN POZOLE

GETTING READY
1. Remove the skin from the chicken breast and season it well on all sides with Grand Diamond All Purpose Seasoning.
2. Shred the cabbage, chop the cilantro, slice the radish and keep it aside separately.

MAKING
3. In a large stock pot pour olive oil and let it heat up for 4-5 minutes and then place the chicken breast in it, sear the chicken for 3-4 minutes on each side or until they are brown.
4. Once done remove the chicken and add the chicken broth and Chile sauce to the pot. Bring it to a boil for 10 minutes and then reduce the flame and let it simmer for 1 hour.
5. In the meantime rinse the hominy with water and drain the excess water
6. After 1 hour, remove the chicken from the stock on a plate and remove the skin and the bones and shred the meat and place it back to the simmering pot and then add the rinsed hominy, stir and let it simmer for 35-40 minutes.

SERVING
7. Serve hot. Garnish each bowl with fresh cabbage, cilantro, radish slices, a squeeze of lime, and a sprinkle of oregano and lastly the crunchy tortillas.

FOR THE HOMEMADE CHILI SAUCE

MAKING
1. Remove the stalk from the chili and empty out the seeds in a plate.
2. Keep the cleaned chili in a large bowl.
3. Boil some hot water and once the water is hot pour it over the chili and let it soak in the water for 30-40 minutes.
4. After half an hour drain the water but do not throw it reserve the water and keep it aside.
5. Place the chili in the high speed blender add garlic and salt and some of the reserved water.
6. Blend it until you get a smooth sauce adds some reserved water if too dry.
7. Once done strain the chili sauce using a strainer, transfer it in a bowl and freeze it and then transfer it in a plastic bag and store.

Things You Will Need
Stock pot
High speed blender

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Spicy
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken Breast
Restriction: 
High Fiber, High Protein
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
180 Minutes
Servings: 
8

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