Red chicken pozole

Name: Red chicken pozole
Total time: 2700 s
Yield: 15 servings
Cuisine: American
Ingredients: 1 3/4 bunch cilantro (rest is in description); 5 split chicken breast (or boneless but the bones make a better stock); 15 new Mexico dried Chile pods; 1tbs cumin; 1 tbs Mexican oregano; to taste salt; 1 large onion (white or yellow); 2 tbs minced garlic (or 6 cloves); 1-2 large cans of honey (depends on how much you want ); 3 Bay leaves

BettieZombie @cook_2735057

Los Angeles, California

Red chicken pozole

BettieZombie @cook_2735057

Los Angeles, California

Saved

Ingredients

45 mins

15 servings

1 3/4 bunchcilantro (rest is in description)
5split chicken breast (or boneless but the bones make a better stock)
15new Mexico dried Chile pods
1tbs cumin
1 tbsMexican oregano
to tastesalt
1large onion (white or yellow)
2 tbsminced garlic (or 6 cloves)
1-2large cans of honey (depends on how much you want )
3Bay leaves

Saved

Steps

45 mins

1

On high heat put chicken, half onion and half of the garlic, bay leaves (3), about 1 tbs salt into a big stock pot fill with water until chicken is covered (if it's a big tall pot make sure that you will have enough water to make enough stock for soup, it's the base of the soup.
2

Take new Mexico Chile pods, remove stems, seeds, and any membrane ribs inside. (after you remove the stems, use a little knife and just cut them open down the side).
3

Put a medium sized sauce pan with water on to boil, once boiling add