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Pozole Rojo

From Statesboro Market2Go

<p>A spicy, cozy chicken soup that you can garnish however you like! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: chilipeppermadness.com (Entered by Ariana Giddens)
Serves: 6


Ingredients
1 pound Chicken breasts
1 teaspoon Olive oil
1 teaspoon Chili powder
Salt & Pepper to taste
1 medium sized Onion (chopped)
2 Jalapeno peppers (chopped)
3 cloves Garlic (chopped)
8 cups Chicken broth
1 tablespoon Mexican oregano
1 teaspoon Dried thyme
1 teaspoon Cumin
1 Bay leaf
1 25 ounce can Hominy
2 Ancho peppers
2 Guajillo peppers
3 ounces Tomato paste (optional, but suggested)
Juice from 1 lime
GARNISH SUGGESTIONS:
Sliced radishes
Pickled radishes
Fresh cilantro
Sliced jalapenos
Sliced serrano peppers
Lime wedges
Sliced onions
Tortilla strips
Hot sauce

Step by Step Instructions
  1. Cook the ancho and guajillo peppers in a heated pan for 2 to 3 minutes (flip occasionally). Set the peppers in a bowl of very hot water, cover the bowl, and let the peppers sit for 20 minutes.
  2. Put the peppers, tomato paste, and some of the water the peppers soaked in, and a little salt into a food processor. Blend until smooth, then set the mixture aside.
  3. Heat a large pot to medium heat and add the olive oil. Chop the chicken into small pieces and season them with salt, pepper, and chili powder. Add the chicken to the pot and sear on each side.
  4. Add the onions and jalapenos and cook them for 5 minutes. Add the garlic and cook for 1 more minute. Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir, then reduce the heat to a simmer.
  5. Swirl the blended pepper mixture into the pan. Let the mixture simmer for 30 minutes to an hour. Add the lime juice.
  6. Ladle the soup into bowls and serve garnished as desired.

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