Jalisco Red Pozole with Chicken (Pozole Rojo)
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Ingredients
- 700 g chicken thighs, bone-in
- 800 g tinned hominy or white corn
- 3 dried guajillo chillies
- 1 onion
- 3 garlic cloves
- 1200 ml chicken stock
- 100 g red cabbage
- 1 lime
Nutrition (per serving)
- Calories
- 530 kcal
- Protein
- 35.6 g
- Carbohydrate
- 38.8 g
- of which sugars
- 8.6 g
- Fat
- 24.5 g
- of which saturates
- 6.5 g
- Fibre
- 7.8 g
- Salt
- 3.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain and blend with half the onion and the garlic cloves.
- 2
Put the chicken thighs, remaining onion and chicken stock into a large pan and simmer for 25 minutes until the chicken is cooked through with no pink remaining.
- 3
Remove the chicken, shred the meat and discard the bones, then return the meat to the pot with the blended chilli sauce.
- 4
Add the tinned hominy and simmer for 10 minutes.
- 5
Ladle into bowls, top with shredded red cabbage and a squeeze of lime.
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