Pozole Rojo

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Prep time: About 30 minutes
Cooking time: About 2 hours

Makes: 8 servings

    

Ingredients

• 1 lb.       chicken parts (thighs, breast, legs)
• 2 lb.       pork shoulder, with bones
• 1/2 t.     salt
• 2 oz.      dried guajillo chiles (about 5 - 6)
• 2           white onions, peeled.
• 1           28 oz. can of hominy, drained

    

Directions -

1. Boil 5 pints of water in a soup kettle.
2. Add chicken parts, pork, salt and 1 onion, cut into quarters. Simmer 1 hour.
3. Remove chicken and let it cool. Add hominy to the broth and simmer the pork another hour.
4. When the chicken is cool enough to handle, pull the meat apart with two forks. Discard skin and bones.
5. Pull stems off chiles. Split open and remove seeds. Put chiles in a pan. Pour in boiling water to cover. Let soak 30 minutes.
6. Remove softened chiles and put in blender along with one peeled onion (chopped) and 1/2 cup soaking water. Puree.
7. If needed, add more the chile-soaking water to the blender to make a pourable sauce.
8. Take pork out of broth. Pull meat apart with 2 forks. Discard fat and bones.
9. Put chicken and pork back into broth along with chile sauce. Heat 5 minutes.
10. Serve into separate bowls, with stirring, to get hominy, meat and broth into each bowl.
11. Provide side dishes of condiments for individuals to add to their bowls:
        cubed avocado, sliced radishes and sliced limes. (Greek yogurt is also good).
12. Serve with heated tortillas. I like to broil flour tortillas until they turn light brown.

If you want more spice in your soup, add 1 - 2 T. of chile-soaking water to each serving.

Based on a recipe from Sunset magazine.

 

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