Pollo Posole Rojo
Pollo Posole Rojo

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pollo posole rojo. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Pollo Posole Rojo is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Pollo Posole Rojo is something which I have loved my whole life. They’re nice and they look fantastic.

Posole is one of my favorite dishes to make. Posole is frequently served as a celebratory dish throughout both New Mexico and Mexico, including quinceañeras, weddings, birthdays and New. Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pollo posole rojo using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pollo Posole Rojo:
  1. Take 3 lb chicken breasts
  2. Make ready 3/4 cup dried chiles de arbol
  3. Take 1 large white onion chopped
  4. Prepare 6 clove garlic minced
  5. Take 1 salt
  6. Take 2 tsp ground cumin
  7. Prepare 1 tbsp dried mexican oregano
  8. Prepare 1 bay leaf
  9. Get 3 can 15 oz white hominy
  10. Get 1 1/2 cup chicken broth
  11. Make ready 2 avocado, chopped
  12. Make ready 1 shredded cabbage or lettuce
  13. Make ready 1 bunch radishes, sliced
  14. Get 1 bunch fresh cilantro, chopped
  15. Make ready 3 limes, sliced
  16. Get 1 onion, chopped

Before posole was my hangover cure, it was a ceremonial dish for ancient Aztecs—corn was considered a sacred crop. Posole is the choose-your-own-adventure of Mexican cuisine. I followed the recipe and my posole came out SO good! I'll definitely use this recipe again when I make posole 😋.

Instructions to make Pollo Posole Rojo:
  1. Cook chicken breasts in 10 cups water for about 20 minutes. Set aside to cool.
  2. While chicken is cooking, clean Chilies by breaking off stems and shaking out as many seeds as possible. The chilies de arbol you can twist between your fingers. The Ancho chilies you just rip open and remove the seeds. DO NOT TOUCH YOUR FACE DURING THIS TIME.
  3. Cover the chilies with boiling water. Weigh down with a plate so they remain covered for about 30 minutes or until soft.
  4. While chilies are soaking saute onion and 4 tsp. of the garlic in a little oil until tender.
  5. Shred chicken and toss with cumin. Saute lightly with onion garlic mixture.
  6. I drain my chilies at this point. Be VERY careful not to breath in any of the fumes. (If you can handle LAVA HOT) you may use 1 1/2 c of the soaking liquid instead of chicken broth. Place the drained chilies in a blender with the following ingredients and blend until smooth being CAREFUL not to breath any of the fumes. 1 1/2 c chicken broth. 2 cloves minced garlic. 1/2 tsp salt
  7. Strain through a fine mesh sieve into a bowl pushing the sauce through with a spoon or rubber spatula.
  8. In large soup pot add the chicken broth (from cooking the breasts), chicken mixture, oregano, bay leaf, 1/2 tsp salt and 1/2 cup of the chili sauce. Simmer as long as you like to blend flavors. About an hour before serving add drained and rinsed hominy.
  9. Remove bay leaf before serving. Serve with the following toppings

Posole Rojo - A Christmas Eve Tradition. Today I want to share with you a delicious soup that our family eats on Christmas Eve, but would be wonderful anytime you want a flavorful soup reminiscent. The only thing I have to add is that if you don't have a few hours to make a posole with love, try Fine Cooking's quick version using chile powder, which is also very good. https. Recipe courtesy of Food Network Kitchen. Add some water or broth if the posole is too thick.

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