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)

Recettes
Mexican chicken pozole rojo
Omnivore📦 Cuisinier par lots❄ Congélation OK

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

kilocalories

380

26g

40g

12g

⏱ 90 min✂ 30 préparation👤 6 pers.🧊 4frigo

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

Étapes

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

Micros par portion

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

Fer
19 %
Calcium