Mexican pozole pronounced (po-so-lay) means “hominy”. It is a soup that is loved all over Mexico and the world. Pozole is a comfort food that every Mexican household enjoys. Pozole comes either white, green or my favorite red.
Hominy is a large corn kernel that when cooked it is as though it blossoms. It is usually made with pork but chicken is often substituted for a healthier dish. White pozole is just a simple preparation of the hominy and pork or chicken in a broth without an additional sauce. The green version could include tomatillos, cilantro, jalapenos and pepitas. While the red version is made with one or more chilies, like guajillo, piquin or ancho.
All types of pozole are served with condiments that typically includes shredded cabbage or lettuce, chopped onion, sliced radish, avocado, limes, oregano, and tostadas.
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Mexican Pozole Roja (Hominy Soup in Red Sauce)
- 2 cans hominy drained
- 1 whole chicken cut into pieces
- 1 white onion quartered
- 6 sprigs cilantro
- for the red sauce
- 2 dried ancho chilies rinsed, stemmed and seeded
- 3 dried gaujillo chilies rinsed, stemmed and seeded
- 1/4 cup chopped white onion
- 3 garlic cloves
- 2 whole cloves
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 4 limes quartered
- 1/2 head of romaine lettuce or cabbage shredded
- 6 radishes thinly sliced
- 1/2 cup chopped white onion
- Dried oregano
- Dried ground chili or tajin or similar
In a large pot add 2 cups of water and the drained hominy
In a separate large pot, place the chicken pieces and add enough water to cover by a couple inches. Add the onion, cilantro, and 1 tablespoon of salt.
Bring to a boil then reduce heat to a simmer over medium low and cover.
Cook for about 45 minutes until the chicken is cooked and tender Remove the chicken pieces from the pot, strain and reserve the cooking liquid.
When the chicken is cool enough to handle, remove and discard the skin and bones and shred the meat.
Put the chicken and the reserved liquid into the pot with hominy. Place the pot over medium heat until warm. Add salt if needed
For the red sauce:
Place the chilies in a medium sauce pan, add just enough water to cover and bring to a boil. Reduce to simmer and until the chilies are soft, about 10 minutes or so.
Put the chilies and 3/4 cup of the soaking liquid into a blender along with the onion, garlic, cloves, cumin, and salt. Blend until smooth.
Run this through a fine mesh sieve into a bowl, using a spoon to extract as much liquid as possible. Discard what does not go through.
Heat the vegetable oil in a saucepan over medium high heat until it comes to a simmer, add in the chili liquid and bring to a boil then reduce to simmer, stirring occasionally. The sauce with thicken cook in total about 5 or 6 minutes and remove from heat.
Assuming your pozole is still warm turn up the temperature to medium high.
Stir in the chili mixture and add salt to taste.
Serve the pozole hot with the accompaniments listed above. Make sure to squeeze lime over the soup, it makes the dish complete.