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Chicken Pozole Rojo
Mexican

Chicken Pozole Rojo

A red chili broth with hominy and shredded chicken, finished at the table with raw cabbage, radish and lime.

Total
50 min
Prep
15 min
Cook
35 min
Serves
4
  • comfort
  • healthy
  • meal-prep

Ingredients

For 4 servings

  • chicken thighs24 oz
  • hominy1¼ can
  • chicken broth80 tbsp
  • canned diced tomatoes1 can
  • yellow onion2 piece
  • white cabbage8 oz
  • radishes4 oz
  • chili powder8 tsp
  • ground cumin4 tsp
  • dried oregano4 tsp
  • garlic12 clove
  • lime2 piece
  • fresh cilantro12 sprig
  • olive oil4 tbsp
  • salt2 tsp

You'll need

pot · bowl

Method

  1. Season the chicken and brown it hard in oil in a heavy pot.

    9 min · fry

  2. Add the onion and garlic and cook until softened.

    6 min · saute

  3. Stir in chili powder, cumin and oregano and fry until fragrant.

    2 min · saute

  4. Add the tomatoes and broth and bring to a simmer.

    4 min · simmer

  5. Simmer covered until the chicken pulls apart easily.

    20 min · simmer

  6. Lift the chicken out and shred it with two forks.

    5 min · prep

  7. Return it to the pot with the drained hominy and simmer.

    8 min · simmer

  8. Shred the cabbage and slice the radishes thin.

    5 min · prep

  9. Serve with cabbage, radish, cilantro and lime added at the table.

    3 min · rest

Serving suggestion

The raw toppings are the dish, not a garnish — put them in bowls in the middle of the table.

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