Easy Mexican Chicken Pozole
Part soup, part chili, this is great way to introduce Mexican dried chiles into your pantry. This recipe uses leftover cooked chicken and requires very little chopping. Adjust the spice level by adding more stock if you like. It's about a 3-4 out of 10. Garnishes are only limited to your imagination...however, the shredded lettuce was the surprise hit! Serves 6.
5 dried guajillo chilies, stemmed & seeded
2 dried ancho chiles, stemmed & seeded
2 cups canned whole tomatoes and their juices
2 cloves of garlic, peeled
1/2 of a white or yellow onion
½ tsp. each dried cumin & oregano
3 tbsp. oil (any kind, or chicken or bacon fat!)
4 cups chicken stock or water
1 large can of hominy, drained and rinsed
2-3 cups of leftover shredded chicken
Salt, to taste
Garnishes (no rules, use as little or many as you like):
Sour Cream or Crema
Queso Fresco or Shredded Cheese
Chopped White or Red Onion
Thinly sliced Radishes
Finely shaved iceberg Lettuce or Green Cabbage
- Toast chilies in a frying pan over medium heat, moving frequently until blistered but not burnt
- Place in a heatproof bowl, cover with very hot tap water boiling water and let stand until softened, about 10 minutes.
- Add to a blender along with tomatoes, garlic, onion, spices and a good pinch of salt.
- Blend until smooth (this can be made and refrigerated up to 3 days in advance).
- Warm oil or fat up in a pot large pot, then pour in salsa. Rinse out the blender with about 1 cup of water to your blender to clean, and add that to the pot as well.
- Let simmer over medium-low heat until colour deepens and sauce thickens slightly, about 15 minutes, stirring occasionally.
- Stir in chicken stock or water and hominy. Bring to a high simmer for 5 minutes then reduce to low before adding chicken.
- Stir in cooked chicken only about 10 minutes before serving.
- Ladle into bowls and garnish as you like!