RECIPE
20 INGREDIENTS11 STEPS30MIN

Pozole Rojo con Pollo

3.8
6 Ratings
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Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
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Pozole Rojo con Pollo is a traditional soup in Mexico, often served on Christmas Eve, and in many parts of the country all year round on Thursdays and Saturdays. This posole rojo, or “red” posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.

30MIN

Total Cooking Time

20

Ingredients
Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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8 cups
Low-Sodium Chicken Stock
2 cups
White Hominy
4 cloves
1 tsp
Crushed Red Pepper Flakes
1/2 Tbsp
1 tsp
Ground Cumin
1 tsp
Ground Coriander
1/2 tsp
Cayenne Pepper
4
Radishes
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Directions

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Step 1
Dice the Yellow Onion (1) , Tomatoes (2) and finely chop the Garlic (4 cloves) .
Step 2
Dice the Jalapeño Pepper (1) and remove the white pith and seeds.
Step 3
In a blender or food processor, the Chipotle Peppers in Adobo Sauce (1 cup) .
Step 4
Dice the Avocado (1) , chop the Fresh Cilantro (1 handful) , and julienne the Radishes (4) .
Step 5
Heat a large pot above a high flame and add Olive Oil (1 Tbsp) . Once hot, season the Chicken Breasts (3) with Salt (1 tsp) and Ground Black Pepper (1 tsp) and sear them in the pot on both sides, until browned. Remove from the pot and set aside.
Step 6
Add the yellow onion to the pot and cook for about 4 minutes until translucent. Add Salt (1 tsp) , Ground Cumin (1 tsp) , Ground Coriander (1 tsp) , Dried Oregano (1 tsp) and Cayenne Pepper (1/2 tsp) .
Step 7
Then add the jalapeño pepper and garlic cloves, cooking with the spices for another minute.
Step 8
Add tomato, Crushed Red Pepper Flakes (1 tsp) , and blended chipotle peppers in adobo into the pot, and cook all together for about three more minutes.
Step 9
Pour in the Low-Sodium Chicken Stock (8 cups) and Lime Juice (2 Tbsp) , then re-add the seared chicken. Cover and allow to simmer for about 15 minutes, until the chicken is cooked through.
Step 10
When the chicken is done, remove each breast and shred the meat with two forks. Add it back to the pot along with the White Hominy (2 cups) and return to high heat.
Step 11
Serve with diced avocado, chopped cilantro, and julienned radish for garnish.

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