April 1, 2024
Chicken Pozole Rojo
Chicken Pozole Rojo
Ingredients
- 2 tbsp EVOO
- 2 lb Chicken Breast
- 1 medium Yellow Onion
- 6 cloves Garlic or measure with your heart
- 4 cups Chicken Broth
- 2 cups Water
- 4 cups Red Enchilada Sauce high quality
- 3 Bay Leaves
- 30 oz Can Hominy rinsed, drained
- 2 tsp Paprika
- 1 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
Garnish
- Radish sliced
- Avocado sliced
- Green cabbage thinly sliced
- Green onions sliced
- Jalapenos thinly sliced
- Lime Wedges
- Cotija Cheese crumbled
Instructions
- Season chicken breasts generously with salt and pepper
- Heat large dutch oven over medium-high heat with 2 tbsp EVOO and add chicken breasts. Cook 2-3 minutes each side until browned, remove and set on a plate
- Add 1 medium Yellow Onion and 6 cloves Garlic and sauté until onions are translucent
- Add chicken breasts back to the pot along with 4 cups Chicken Broth, 2 cups Water, and 3 Bay Leaves . Bring to a boil and allow to simmer for 10-15 minutes until chicken reaches an internal temperature of 165℉.
- Remove chicken and shred.
- Add shredded chicken back to the pot along with 30 oz Can Hominy (drained and rinsed), 4 cups Red Enchilada Sauce , 2 tsp Paprika, 1 tsp Chili Powder , 1 tsp Oregano, stir and cover for 30 minutes
- Serve and garnish with Green cabbage, Avocado, Radish, Green onions, Jalapenos, Lime Wedges , Cotija Cheese ENJOY
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