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Old 10-21-2019, 09:45 PM
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Default Posole Rojo with Chicken (easy!)

Got this recipe from my supermarket's magazine.

I only used half of the chili mix and that was spicy enough for me (and now I have the other half frozen to make this again). I simmered it for a half hour, to reduce it a little.

Topped with shredded Mexican cheese, cilantro and green onions.



Pozole Rojo with Chicken (easy!)

  • 1 (3 oz) pkg dried ancho chiles, stems and seeds removed
  • 2 cups water
  • 1 bunch green onions, roughly cut up
  • 2 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 2 tsp ground cumin
  • 6 cups reduced-sodium chicken broth
  • 2 (15 oz) cans white hominy, drained
  • 4 cups shredded cooked chicken
  • 2 tsp sugar
  1. In a medium microwave-safe bowl, combine the chilies and water. Cover with vented plastic and microwave 2 min. Let stand 5 min.
  2. To a blender, add the chilies and water along with the green onions. Blend until smooth.
  3. In a large saucepot, heat the oil on medium. Add the garlic and cumin. Cook 2 min., stirring often. Add the broth, hominy, chicken, chili mixture, and sugar. Partially cover and heat to a boil on high. Reduce heat and simmer 10 min., stirring occasionally. Season with salt to taste.
Garnish with thinly sliced radishes and finely chopped jalapeņos for fresh crunch.
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