Go Back
Print

Pozole Rojo & Breakfast

Prep Time45 minutes
Total Time1 hour 45 minutes
Course: Breakfast
Keyword: chicken, hominy, mexican, soup, soup series, spicy
Yield: 4 people

Ingredients

  • 2 medium guajillo chilies
  • 1 medium ancho chili
  • 2 jalapenos diced
  • 1 large onion small diced
  • 2 cloves garlic crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 t olive oil
  • 1 12 oz can diced tomatos
  • 1 qt chicken or vegetable stock
  • 1 14 oz can hominy
  • 1 lb cooked boneless chicken, shredded (optional)
  • tt kosher salt
  • cilantro, lime slices, cabbage, radish for topping (optional)

Instructions

  • In a heatproof bowl, place dried chilies. Pour enough hot water over chilies to cover. Set aside to reconstitute for about 10 minutes after the chilies have softened, remove from the water (do not discard). Place chilis in a blender or food processor to puree, adding some of the reserved liquid until the mixture resembles a loose paste. Set aside.
  • Place a 4-Quart sauce-pot on medium-low heat. Add oil, cumin, coriander and paprika to the pot and swirl until spices become aromatic. Next, add the onions and garlic and sweat until translucent. Add the chili paste and saute for 2-3 minutes. Add tomatoes, chicken stock, hominy, and chicken and simmer until flavors have developed about 25 minutes. Remove from heat. Adjust seasoning and divide into bowls while hot. Top with desired toppings and serve immediately.