Pollo Posole Rojo

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cashclan
cashclan @cook_3166230
Sapphire, North Carolina
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Ingredients

  1. 3 lbchicken breasts
  2. 3/4 cupdried chiles de arbol
  3. 1 largewhite onion chopped
  4. 6 clovegarlic minced
  5. 1salt
  6. 2 tspground cumin
  7. 1 tbspdried mexican oregano
  8. 1bay leaf
  9. 3 can15 oz white hominy
  10. 1 1/2 cupchicken broth
  11. 2avocado, chopped
  12. 1shredded cabbage or lettuce
  13. 1 bunchradishes, sliced
  14. 1 bunchfresh cilantro, chopped
  15. 3limes, sliced
  16. 1onion, chopped

Cooking Instructions

  1. 1

    Cook chicken breasts in 10 cups water for about 20 minutes. Set aside to cool.

  2. 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.

    A picture of step 2 of Pollo Posole Rojo.
  3. 3

    Cover the chilies with boiling water. Weigh down with a plate so they remain covered for about 30 minutes or until soft.

    A picture of step 3 of Pollo Posole Rojo.
  4. 4

    While chilies are soaking saute onion and 4 tsp. of the garlic in a little oil until tender.

  5. 5

    Shred chicken and toss with cumin. Saute lightly with onion garlic mixture.

    A picture of step 5 of Pollo Posole Rojo.
  6. 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. 7

    Strain through a fine mesh sieve into a bowl pushing the sauce through with a spoon or rubber spatula.

    A picture of step 7 of Pollo Posole Rojo.
  8. 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.

    A picture of step 8 of Pollo Posole Rojo.
  9. 9

    Remove bay leaf before serving. Serve with the following toppings

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cashclan
cashclan @cook_3166230
on
Sapphire, North Carolina

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