Mexican chicken pozole rojo

Name: Mexican chicken pozole rojo
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 700 g chicken thighs (bone-in); 500 g hominy (drained); 4 pc dried guajillo chilies (toasted, seeded); 2 pc dried ancho chilies (toasted, seeded); 1 large onion (quartered); 1 head garlic (whole heads); 1 tsp Mexican oregano; 2 pc bay leaf; 1500 ml bouillon de poulet; 2 tsp sel; 200 g shredded cabbage (to garnish); 100 g radish (sliced, to garnish); 2 pc lime (wedges); 3 tbsp fresh cilantro (to garnish)

Iconic Mexican comfort soup — hominy in red chile broth with shredded chicken, garnished with cabbage + radish + lime.

⏱ 90min✂ 30préparation👤 6pers.🧊 4dfrigo380kilocalories26 gP40 gC12 gF

Omnivore📦 Cuisinier par lots❄ Congélation OK

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
19 %
Calcium
8 %
B12
25 %
Oméga-3
18 %
Zinc
35 %

Ingrédients

•700 g chicken thighs (bone-in)
•500 g hominy (drained)
•4 pc dried guajillo chilies (toasted, seeded)
•2 pc dried ancho chilies (toasted, seeded)
•1 large onion (quartered)
•1 head garlic (whole heads)
•1 tsp Mexican oregano
•2 pc bay leaf
•1500 ml bouillon de poulet
•2 tsp sel
•200 g

Étapes

1.Toast + seed guajillo + ancho chilies; soak in hot water 15 min; blend with garlic + oregano.
2.Simmer chicken in broth with onion + bay 30 min; remove and shred.
3.Strain chile puree into the broth; add hominy + salt; simmer 30 min.
4.Return shredded chicken; warm through.
5.Serve in bowls with cabbage, radish, cilantro, lime.

Traduction en cours — version anglaise affichée.