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Pozole Roja 


Note about Hominy-

I buy Rancho Gordo White Corn Pozole/Prepared Hominy.  It is a dried product that has already been Nixtamalized, a processing technique where corn is soaked and blanched in an alkaline solution (like lime or ash) to make it more digestible.  The cooking instructions are on the bag- very similar to cooking beans for a couple hours at a simmer.  The result is so much better than using canned hominy,  Cook the whole pound following their directions..When done, divide the pozole, each half with 1 cup of the cooking liquid.   Freeze half for another batch.  With students I do this over two days, can be done in one.


Cooking the Hominy, enough for two batches.

  1. In a large bowl, 1# of Rancho Gordo Prepared Hominy and enough water to cover by 2 inches plus 2 teaspoons table salt.  Let soak for 8 hours or overnight.

  2. Drain hominy and transfer to your large pot, again cover by 2 inches with fresh water.

  3. Add in one teaspoon Kosher salt, 1/2 an onion and one crushed clove of garlic.  Bring to a boil.

  4. Turn down to a simmer between 190’F and 200’F  and cook 3 hours.  Taste for doneness.

  5. Remove the onion and garlic and save for cooking the chicken thighs.  Save 2 cups of the cooking water then drain away the rest.

  6. Divide the hominy into two containers, each with one cup of the cooking liquid. Freeze one of the containers for a future batch of pozole.


Mise en Place- Cooking Chicken and making broth for one batch

4 Chicken Thighs

2 Tablespoons Oil

3 Dried Ancho Chiles, Stemmed and seeded, torn into 2 inch pieces

2 Guajillo Chiles, Stemmed and seeded, torn into pieces

½ Large White Onion, roughly chopped

6 Cloves Garlic, Crushed

5 Cups Water

1 Tablespoon Kosher Salt (1 ½ Teaspoon Table Salt)

1 Teaspoon Ground Black Pepper

1.75 Ounces Achiote Paste (half a piece)

2 Tablespoons Masa or Cornmeal or two Tortillas (thickener)


  1. In your Dutch Oven, heat the oil and then add the Dried Ancho and Guajillos for one minute until they blister, stirring all the time .  Remove the chiles and then brown the Chicken Thighs skin side down over medium-high heat. When nicely browned, flip the Chicken.  After 5 minutes add the Onions and Garlic around the thighs while they finish browning, up to more minutes.

  2. Add Water, Salt, Black Pepper, the onion and garlic from cooking the pozole and also add Achiote Paste.  Reintroduce the blistered chiles and bring to a boil, simmer for 15 minutes then turn off the heat.  Let thighs sit in hot water for 10 more minutes.

  3. Remove Thighs to cool and shred.  Peel off skin and add back into the broth. Ladle off half the broth and set aside.

  4. Using a stick blender, puree the remaining broth with the skin, onion and add the  other ingredients.  Once smooth combine with the broth, set aside





Assembling the Pozole


1 Tablespoon Dried Mexican Oregano

1-3 Teaspoons Tapatio

2 Teaspoons Fish Sauce or Worcestershire


½ White Onion Finely Diced, rinsed

1 Bunch Cilantro, chopped

1 Bunch Radishes, thinly slices (I use watermelon radishes for the color

        2 Avocados, sliced

2 Limes, cut in quarters


  1. Heat the broth with the shredded Chicken and the Pozole and the Mexican Oregano, Tapatio, Fish Sauce/Worcestershire until just to a boil, turn it off- you’re done.

  2. After you ladle the Pozole into bowls, Garnish with the White Onions, Avocado, Cilantro and Radishes.  Serve with Lime wedges.



 

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