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Pozole Rojo con Pollo
Recipe

20 INGREDIENTS • 11 STEPS • 30MINS

Pozole Rojo con Pollo

4.0
7 ratings
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.
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
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.
30MINS
Total Time
$4.90
Cost Per Serving
Ingredients
Servings
4
US / Metric
Low-Sodium Chicken Stock
8 cups
Low-Sodium Chicken Stock
White Hominy
2 cups
White Hominy
Garlic
4 cloves
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Lime
1
Lime, juiced
Salt
1/2 Tbsp
Ground Cumin
1 tsp
Ground Cumin
Ground Coriander
1 tsp
Ground Coriander
Cayenne Pepper
1/2 tsp
Cayenne Pepper
Fresh Cilantro
1 handful
Radish
1 bunch
Radish
4 radishes per 4 servings
Olive Oil
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
131
Fat
4.1 g
Protein
5.2 g
Carbs
19.0 g
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Pozole Rojo con Pollo
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Cooking InstructionsHide images
step 1
Dice the Yellow Onion (1), Tomatoes (2) and finely chop the Garlic (4 cloves).
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 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 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 Radish (1 bunch).
step 4 Dice the Avocado (1), chop the Fresh Cilantro (1 handful), and julienne the Radish (1 bunch).
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 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 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 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 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 (1) then re-add the seared chicken. Cover and allow to simmer for about 15 minutes, until the chicken is cooked through.
step 9 Pour in the Low-Sodium Chicken Stock (8 cups) and Lime (1) 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 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.
step 11 Serve with diced avocado, chopped cilantro, and julienned radish for garnish.
Tags
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Dairy-Free
Gluten-Free
Comfort Food
Lunch
Chicken
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Mexican
Soup
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