Chicken Mexican

Pozole rojo

Name: Pozole rojo recipe
Yield: 4
Cuisine: /mexican
Ingredients: 2 each dried ancho & guajillo chillies (from specialty food shops, substitute 4 dried red chillies); 700g canned hominy, drained, rinsed or substitute with white cannellini beans; 1 x 1.35kg whole chicken, quartered; 1 whole garlic bulb, skin removed, plus 3 cloves extra, chopped; 1.9L water or chicken stock; 1 white onion, halved; 5 coriander sprigs; 3 roma or plum tomatoes; 1 tbs ground cumin; 1 tsp ground allspice; 3 whole cloves, ground; 1/2 head iceberg, romaine lettuce or green cabbage, finely shredded; 1 bunch radishes, thinly sliced, discarded; 2 avocados, chopped; 1 bunch coriander, roughly chopped; 1/2 white onion, very finely chopped; 3 limes, cut in wedges; 2 tbs dried oregano; Dried ground chilli; 12 tostadas or 420g tortilla chips

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by delicious. team

delicious. team

Aug 05, 2020

"The soup is rich and flavourful and the garnishes are fun to add, changing every bowl according to the personal tastes and preferences of the diner,” says Jenn Louis. This is an edited extract from The Chicken Soup Manifesto by Jenn Louis (Hardie Grant, $45) and is available in stores nationally.

2 each dried ancho & guajillo chillies (from specialty food shops, substitute 4 dried red chillies)
700g canned hominy, drained, rinsed or substitute with white cannellini beans
1 x 1.35kg whole chicken, quartered
1 whole garlic bulb, skin removed, plus 3 cloves extra, chopped
1.9L water or chicken stock
1 white onion, halved
5 coriander sprigs
3 roma or plum tomatoes
1 tbs ground cumin
1 tsp ground allspice
3 whole cloves, ground

To serve

1/2 head iceberg, romaine lettuce or green cabbage, finely shredded
1 bunch radishes, thinly sliced, greens discarded
2 avocados, chopped
1 bunch coriander, roughly chopped
1/2 white onion, very finely chopped
3 limes, cut in wedges
2 tbs dried oregano
Dried ground chilli
12 tostadas or 420g tortilla chips

Method

1.

Preheat oven to 200°C. Toast the dried chillies in the oven, turning them over once the first side is toasted. The chillies should not be blackened. Remove from the oven and leave to cool. Once cool, place in a bowl and cover with hot water, weighing the chillies down with a plate to make sure they are submerged. Set aside.
2.

Place the hominy in a large pot. Add the chicken, garlic, water or stock and 2 tbs salt. Bring to the boil, then reduce the heat to a gentle simmer and cook for 30 minutes, removing the breast portions after 15 minutes. The juices of the chicken should run clear when fully cooked.
3.

Remove remaining chicken from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Set the meat aside. Alternatively, don’t shred the chicken and just cut it into pieces.
4.

Drain soaking chillies and remove stems and inner seeds. Place in a blender with onion, coriander, tomatoes, extra 3 garlic cloves, cumin, allspice, cloves, and 240ml of the broth from cooking the chicken. Whiz until puréed as finely as possible.
5.

Add the puree to the pot with the hominy and simmer for 15-20 minutes over a low heat. Add the chicken to the soup and season with salt and freshly ground black pepper. Serve with the accompaniments alongside.