Chicken Pozole Rojo

Recipe
Written By Justin Horner

MAKE THIS WITH: Le Creuset Round Oven

“This red pozole recipe is a classic that will transport you straight to the balmy climate of Mexico. White hominy is the signature ingredient in pozole and corn tortillas are used as a thickener. But half of the fun of making pozole is allowing your family to garnish their own steaming bowls with toppings like radishes, avocado, sour cream, tortilla chips and a squeeze of fresh lime.”
— Le Creuset
 

Ingredients

  • 2 tablespoons vegetable oil

  • 1 large onion, roughly chopped

  • 2-3 poblano peppers, cored, seeded and quartered

  • 2 jalapeno peppers, seeded and quartered

  • 4 large garlic cloves, smashed

  • 1/2 cup chopped cilantro

  • 1 tablespoon fresh oregano leaves

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 2 15-ounce cans plum tomatoes

  • 3-4 corn tortillas, torn into pieces

  • 7 cups chicken stock or low-sodium broth

  • 1 cooked rotisserie chicken, meat pulled off and shredded

  • 1 29-ounce can Mexican-style white hominy, drained

  • 3-4 radishes, sliced

  • 1-2 avocados, diced

  • Sour cream

  • Tortilla chips

  • Fresh lime wedges

Instructions

RECIPE NOTES

This red pozole is a Mexican classic, made with tomatoes, peppers and chicken broth and thickened with corn tortillas. Style your own bowl by garnishing with toppings like radishes, avocado, sour cream, tortilla chips and a squeeze of fresh lime.

Heat a 6 3/4 qt. Round Wide Dutch Oven over medium heat. Add vegetable oil, onion, poblanos, jalapenos and garlic. Sauté until onions are translucent, about 5 minutes. Add cilantro, oregano, salt and pepper and continue sautéing for 1-2 minutes more.

Add tomatoes and their juice and stir to combine. Add the corn tortilla pieces and chicken stock and bring to a simmer. Reduce heat and simmer until slightly thickened, about 10-15 minutes. Remove soup from the heat and carefully puree with an immersion blender until smooth (or pour into a blender jar and puree in batches).

Pour soup back into the Dutch oven and bring to a simmer over low heat. Stir in the shredded chicken and hominy, and simmer until the chicken and hominy are warmed through, about 5 minutes. Season to taste with salt and pepper, and serve garnished with the radishes, avocados, sour cream, tortilla chips and a squeeze of fresh lime.

Justin Horner
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