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<\/p>\nIf you\u2019re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you\u2019d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you\u2019re a fan of grits, then congratulations, you\u2019ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.<\/p>\n
My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.<\/p>\n
You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don\u2019t have them on hand, substitute with another red chili!<\/p>\n
If you\u2019re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you\u2019d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you\u2019re a fan of grits, then congratulations, you\u2019ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.<\/p>\n
My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.<\/p>\n
You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don\u2019t have them on hand, substitute with another red chili!<\/p>\n
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This is more of an accident turned amazing breakfast. The day after making my original pozole recipe, I ended up over reducing my soup and ending up with an amazingly rich, flavorful chicken\/hominy mix. I simply plated it up and topped with fried eggs. Replicate this breakfast by following the directions above except, reduce chicken stock to 1.5 cups. When cooking the soup base step, continue to simmer until almost all liquid is absorbed. Top with a fried egg and cilantro.<\/p>\n
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In a heatproof bowl, place dried chilies. Pour enough hot water over chilies to cover. Set aside to reconstitute for about 10 minutes after the chilies have softened, remove from the water (do not discard). Place chilis in a blender or food processor to puree, adding some of the reserved liquid until the mixture resembles a loose paste. Set aside.<\/p>\n<\/li>\n
Place a 4-Quart sauce-pot on medium-low heat. Add oil, cumin, coriander and paprika to the pot and swirl until spices become aromatic. Next, add the onions and garlic and sweat until translucent. Add the chili paste and saute for 2-3 minutes. Add tomatoes, chicken stock, hominy, and chicken and simmer until flavors have developed about 25 minutes. Remove from heat. Adjust seasoning and divide into bowls while hot. Top with desired toppings and serve immediately.<\/p>\n<\/li>\n<\/ol><\/div>\n
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