Recipe: Spicy Pollo Posole Rojo

There is numerous food out there, but is it safe and healthy? It would be far better if we cooked ourselves for our family. Yet you are pressured approximately what menu to cook? Do not worry, discover the finest Pollo Posole Rojo recipes simply here. And also uncover a variety of other natural recipes here.

Before we start to cook the Pollo Posole Rojo recipes that you've got chosen, I imply you're taking a second to read the article on organic living tips about Benefits of Avocado Seeds, Reducing Ldl cholesterol to Avoid Heart Disease below. Study carefully until it's finished, do not permit any data be left out.

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Hopefully the info contained within the article above can upload in your insights and references in regards to the value of healthy living. Do not overlook to necessarily retain clean and always exercise. Now's the time for us to cook dinner the pollo posole rojo recipe. To make pollo posole rojo you need 16 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Pollo Posole Rojo:

1. You need 3 lb of chicken breasts.
2. Prepare 3/4 cup of dried chiles de arbol.
3. Get 1 large of white onion chopped.
4. Provide 6 clove of garlic minced.
5. Provide 1 of salt.
6. Use 2 tsp of ground cumin.
7. Provide 1 tbsp of dried mexican oregano.
8. Provide 1 of bay leaf.
9. Provide 3 can of 15 oz white hominy.
10. Prepare 1 1/2 cup of chicken broth.
11. Use 2 of avocado, chopped.
12. Provide 1 of shredded cabbage or lettuce.
13. Use 1 bunch of radishes, sliced.
14. Provide 1 bunch of fresh cilantro, chopped.
15. Take 3 of limes, sliced.
16. Use 1 of onion, chopped.

Steps to make Pollo Posole Rojo:

1. Cook chicken breasts in 10 cups water for about 20 minutes. Set aside to cool..
2. While chicken is cooking, clean Chilies by breaking off stems and shaking out as many seeds as possible. The chilies de arbol you can twist between your fingers. The Ancho chilies you just rip open and remove the seeds. DO NOT TOUCH YOUR FACE DURING THIS TIME..
3. Cover the chilies with boiling water. Weigh down with a plate so they remain covered for about 30 minutes or until soft..
4. While chilies are soaking saute onion and 4 tsp. of the garlic in a little oil until tender..
5. Shred chicken and toss with cumin. Saute lightly with onion garlic mixture..
6. I drain my chilies at this point. Be VERY careful not to breath in any of the fumes. (If you can handle LAVA HOT) you may use 1 1/2 c of the soaking liquid instead of chicken broth. Place the drained chilies in a blender with the following ingredients and blend until smooth being CAREFUL not to breath any of the fumes. 1 1/2 c chicken broth. 2 cloves minced garlic. 1/2 tsp salt.
7. Strain through a fine mesh sieve into a bowl pushing the sauce through with a spoon or rubber spatula..
8. In large soup pot add the chicken broth (from cooking the breasts), chicken mixture, oregano, bay leaf, 1/2 tsp salt and 1/2 cup of the chili sauce. Simmer as long as you like to blend flavors. About an hour before serving add drained and rinsed hominy..
9. Remove bay leaf before serving. Serve with the following toppings.

Pozole Rojo: maiz pozolero, chiles y puerco en proporciones perfectas de cómo hacer Pozole Rojo tradiciona. Posole Rojo de Pollo is a classic spicy Mexican chicken and hominy soup that makes a hearty meal on a cold day. Here in Southern California I usually see it spelled with an "s", but in Mexico and other areas it is often spelled with a "z". Ancho chiles are the dried versions of the relatively mild. I think my pozole rojo recipe is one you'll really enjoy.

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