Elmina Loves: Traditional Mexican Chicken Pozole Recipe

Traditional Mexican Chicken Pozole Recipe

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*Updated 12/31/16

Happy New Year!! I decided to take a break from the usual NYE festivities and stay in. To celebrate I made a hearty batch of pozolé to go with the left over tamales I made during Christmas.

Pozolé is a traditional Mexican dish typically made on special occasions like Christmas or New Years. Since it's not a dish you would often make, it is assumed that one will make enough to share! I indeed made plenty to share; my recipe should feed anywhere from 10-12 people. It is definitely a great authentic dish that will wow you friends and family. I hope you all enjoy!

It's helpful to prep your indigents before you begin.

Fill a large stock pot half way with water (about 15 cups). Add salt, oil, and chicken thighs. Boil for 15 minutes and lower the heat to medium.

Set oven to broil. Place poblano peppers on a baking sheet and roast until skin blackens (do not remove the stems). Be sure to turn frequently. Remove peppers from the oven and place in a plastic bag. Let them sweat for a few minutes, this will allow the skin to peel off easily. When ready to peel the skin, be careful not to tear the flesh of the chile. With a knife, cut the length of each chile and then gently remove and discard all of the seeds. Chop into small 1 inch pieces.

Start prepping your peppers. Rinse off Ancho, Guajillo, and Arbol peppers. Remove the stems. Place in a small pot and add enough water until all peppers are covered. Boil for 10-15 minutes or until the peppers are really soft.

For the sauce- Place garlic and the boiled Ancho, Guajillo, and Arbol peppers in a blender. Include 3 tablespoons of the boiled water from the pot you used to boil the peppers in (this will help liquefy your peppers a little more to help with straining). Blend for 2 minutes.

Get a small mixing bowl and place a mesh strainer on top of it. Add your sauce to the mesh strainer and press down until all you have left is the residue from the peppers (the sauce should be thick and paste-like). Set aside.

Remove chicken from the broth and let it cool down before shredding with a fork. You will need to remove the skin and bones. Reduce heat to low.

Add/stir in shredded chicken, chopped onion, hominy, oregano, New Mexico chile powder, sauce, Caldo de Tomate seasoning, and poblano peppers to the pot. Cover and cook at a low heat setting for 30-45 minutes.

When your soup is close to done cooking. Carefully remove the excess oil at the top. You may take out 1/2 to 3/4 cup of oil from the chicken.

Pozolé can have a variety of toppings. most commonly it is served with shredded cabbage. For less stress, I buy a bag of pre-shredded cabbage or coleslaw. Sliced avocado, lime, cilantro can also pair nicely as well.

Traditional Mexican Chicken Pozolé Recipe

Ingredients

16 cups of water

10-12 chicken thighs, bone in

1/2 chopped onion
3 poblano peppers

2 Ancho chile peppers

4 Guajillo chile peppers

2 Arbol chile peppers (FYI will make your Pozolé extra spicy! Can be left out)

5-6 garlic cloves

1 tablespoon of vegetable oil

1 tablespoon of salt

1 tablespoon of Knorr Caldo de Tomate seasoning

1 teaspoon of cumin
1 tablespoon of New Mexico chile powder

2 teaspoons of Mexican oregano

6 Cans of hominy (15.5 OZ, use more or less depending of preference)
*Optional: Cabbage or bag of coleslaw, limes, cilantro, or more chopped onions for toppings

Directions

Fill a large stock pot half way with water (about 15 cups). Add salt, oil, and chicken thighs. Boil for 15 minutes and lower the heat to medium.
Start prepping your peppers. Rinse off Ancho, Guajillo, and Arbol peppers. Remove the stems. Place in a small pot and add enough water until all peppers are covered. Boil for 10-15 minutes or until the peppers are really soft.
Set oven to broil. Place poblano peppers on a baking sheet and roast until skin blackens (do not remove the stems). Be sure to turn frequently.
Remove peppers from the oven and place in a plastic bag. Let them sweat for a few minutes, this will allow the skin to peel off easily. When ready to peel the skin, be careful not to tear the flesh of the chile. With a knife, cut the length of each chile and then gently remove and discard all of the seeds. Chop into small 1 inch pieces.
For the sauce- Place garlic and the boiled Ancho, Guajillo, and Arbol peppers in a blender. Include 3 tablespoons of the boiled water from the pot you used to boil the peppers in (this will help liquefy your peppers a little more to help with straining). Blend for 2 minutes.
Get a small mixing bowl and place a mesh strainer on top of it. Add your sauce to the mesh strainer and press down until all you have left is the residue from the peppers (the sauce should be thick and paste-like). Set aside.
Remove chicken from the broth and let it cool down before shredding with a fork. You will need to remove the skin and bones. Reduce heat to low.
Add/stir in shredded chicken, chopped onion, hominy, oregano, New Mexico chile powder, sauce, chopped poblano peppers, and Caldo de Tomate seasoning to the pot.
Cover and cook at low heat setting for 30-45 minutes.
Add additional salt or Caldo de Tomate seasoning as needed
When your soup is close to done cooking. Carefully remove the excess oil at the top. You may take out up to 1/2 to 3/4 cup of oil from the chicken.

*Pozolé can have a variety of toppings. most commonly it is served with shredded cabbage. For less stress, I buy a bag of pre-shredded cabbage or coleslaw. Sliced avocado, lime, cilantro can also pair nicely as well.