Pollo Posole Rojo

Name: Pollo Posole Rojo
Cuisine: American
Ingredients: 3 lb chicken breasts; 3/4 cup dried chiles de arbol; 1 large white onion chopped; 6 clove garlic minced; 1 salt; 2 tsp ground cumin; 1 tbsp dried mexican oregano; 1 bay leaf; 3 can 15 oz white hominy; 1 1/2 cup chicken broth; 2 avocado, chopped; 1 shredded cabbage or lettuce; 1 bunch radishes, sliced; 1 bunch fresh cilantro, chopped; 3 limes, sliced; 1 onion, chopped

cashclan @cook_3166230

Sapphire, North Carolina

Pollo Posole Rojo

cashclan @cook_3166230

Sapphire, North Carolina

Saved

Ingredients

3 lbchicken breasts
3/4 cupdried chiles de arbol
1 largewhite onion chopped
6 clovegarlic minced
1salt
2 tspground cumin
1 tbspdried mexican oregano
1bay leaf
3 can15 oz white hominy
1 1/2 cupchicken broth
2avocado, chopped
1shredded cabbage or lettuce
1 bunchradishes, sliced
1 bunchfresh cilantro, chopped
3limes, sliced
1onion, chopped

Saved

Steps

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