Rojo Pollo Pozole

This recipe is really a two step process. Making the Chicken stock which will eventually be mixed with the Chile Puree red sauce. While the stock is simmering, make the puree.

Ingredients

Chicken Stock

• 1/2 Onion chopped
• 1/2 cup Cilantro
• 1 head of Garlic peeled and sliced
• 2 Bay Leaves
• 1/4 teaspoon Dried Thyme
• 4 cups Water
• 1 teaspoon salt
• 2-3 Chicken Breasts, very thickly sliced - will be shredded later
• Large can Hominy
• 1/2 lime
  

Chile Puree

• 10+ large Ancho, Arbol, Guajillo, etc dried peppers
• 4-6 garlic cloves
• 1/2 onion sliced
• 1/2 head Cilantro roughly chopped
• 1/4 cup White Vinegar
• 1 teaspoon Oregano
• 1/4 teaspoon Cumin
• 1/4 teaspoon salt
• 1/2 cup Olive Oil
• 1/2 teaspoon Mrs Dash Extra Spicy Seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon red chile powder
  
• cooking oil

Directions

Chicken Stock

• In large pot, add chopped onions to oil and cook until translucent.
• Add Garlic cook 2 minutes
• Add cilantro, thyme, bay leaves, other seasoning and cook 2 more minutes
• Add 4 cups water with salt
  
• Add chicken
• Bring to a boil and then simmer
• Cook for 1 hour on low.
• Remove chicken
• Add Hominy and its juice in the can to pot
• Add 2 cups water
• Bring to a boil and then reduce heat and let simmer 20 minutes
  
• when chicken is cooled, shred chicken and set aside
  

Puree

• Place chiles in a large bowl and fill with hot water. Let them soak 15-20 minutes until soft.
• Remove the stems and discard. Leave the seeds.
• Place the chiles in a blender with all of the ingredients, along with 1/2 cup of the Chicken Stock (some of the chicken stock vegetables are OK to mix in also) and pulse blend until smooth.
• In a separate frying pan, coat with some oil and pour puree into it and cook on medium heat, stirring often, until it turns a darker shade red color. Do not let it burn!
• Cook about 15 minutes.
• Add chicken to coat and briefly cook to get chicken hot.
  

Put it all together

• After hominy has been cooking 30 minutes, add the chicken puree mixture to the stock. Stir well.
• Cook on low for 15 minutes.
• Add salt and adjust seasoning and juice from 1/2 lime.
  

Serve with tortillas.