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A hearty Mexican soup with color and crunch

Pozole Rojo with Chicken

45 minutes

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Pozole Rojo with Chicken

A key ingredient in the hearty Mexican soup known as pozole is hominy, or dried corn kernels cooked in an alkali solution. Hominy has a satisfying and subtle chewiness and a mild sweetness. It's sold in cans, often in the Latin foods section of the supermarket. If you're up for offering more garnishes for your pozole, shredded cabbage or radishes add color and crunch.

4

Servings

Tip

Don't use chili powder, which is a blend of ground chilies, herbs and spices. Ancho chili powder, the type called for here, is simply ground ancho chilies, without any added ingredients. It gives the pozole a pure, deep chili flavor.

45 minutes

Reviews
Peter M.

It came off a bit bland to me, particularly the chicken. I’d recommend seasoning the chicken up to 24 hours before starting the soup.

Beth M.

Is 2 quarts of chicken broth correct? Seems like a lot for 4 servings.

Lynn C.

Hi Beth -

Yes, 2 quarts of broth is correct.

Best,
The Milk Street Team

Beth M.

Made this tonight and it was delicious! So easy and definitely on our rotation now!

Benjamin S.

Great flavors but, I would advise against 2 quarts of broth. I said to my wife, "Ooh, that sounds like a lot," and she replied, "Yes, let's cut it," to which I said, "No, let's just follow the instructions." I could have fed eight people with the amount of broth this recipe generated. I encourage you guys to take a closer look at this one because, in addition to being thin, the quantity of broth makes it seems like there's not enough chicken and hominy, too.


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