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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.
tablespoon grapeseed or other neutral oil
medium white onion, chopped, plus thinly sliced white onion, to serve
01In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and cook until lightly browned, about 5 minutes. Add the garlic, ancho powder and cumin, then cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until most of the liquid has evaporated, 3 to 5 minutes. Add the broth and bring to a simmer. Stir in the chicken and hominy, then bring to a simmer. Reduce to medium, cover and cook until the chicken is opaque throughout, about 20 minutes.
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.
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.