Recipes » Chicken » Posole (red)

Ingredients

• CHICKEN AND STOCK:
• 1 Chicken, plus breast, 4 lbs.
• 3 quarts water
• 1 quartered onion
• 2 carrots
• 4 garlic cloves
• 1 bay leaf
• Parsley sprigs
• Pinch thyme
•  
• POZOLE:
• 1 lb. Pozole
• 3 quarts water
•  
• CHILI/TOMATO:
• 12 mixed chiles, toasted/soaked
• 1 can tomatoes, or 1 lb fresh roasted.
• garlic, dry roasted
• 1 tbsp. Oil
• 1 onion, roasted
• Lime
• Salt to taste
• Epazote (2 tsps)
• Cilantro
• Masa Flour
•  
• GARNISH:
• Toasted tortillas (sliced, baked)
• Grated white Cheddar Cheese
• Fresh Cilantro
• Lime juice

Preparation

Chicken and Stock:

• Celery, carrots, onion, bay leaf etc. Water to just cover chicken. Remove bird, boil water, and add chicken, re-boil, and cover, 2 minutes. Take off heat, let sit 1 hour. Remove bird, re-simmer stock and reduce.
• RESERVE 2 QUARTS OF STOCK.

Pozole:

• Rinse corn; add water, boil, and simmer 2 hours or more until splayed. RESERVE 1 QUART OF LIQUID.

Chili/Tomato:

• Cover chiles w/ boiling water, 30 min.
• Drain, puree with tomatoes, garlic and onions.
• Stew pot: heat oil, tomato\chili mix, 5 minutes, begins to thicken.

• Add Pozole, 2 quarts chicken stock, and reserved Pozole quart liquid, epazote, and lime juice. Bring to a boil, cover and simmer for 2 hours, until the corn opens up like a flower.

• Add salt to taste- 4 teaspoons or more.

• Add shredded chicken and Cilantro, simmer for 10 minutes.
• Mix in 2 tbsp masa flour , with 1 cup of liquid

• SERVE with tortilla chips.