Chicken Pozole (Pozole Rojo de Pollo)

Описание: My chicken pozole is hearty, flavorful, and easy to make. This traditional Mexican soup can be made on the stovetop or in the Instant Pot!

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Ingredients
Chili Puree
6 dried guajillo chiles (See Note 1)
4 dried chiles de arbol (See Note 1)
4 dried ancho chiles (See Note 1)
6 cloves garlic
2 tsp kosher salt

Chicken Pozole
2 lbs chicken breast cut each into 2 pieces
1 tsp kosher salt
3 tsp ground cumin
1 large white onion, chopped
2 celery, sliced
2 roma tomatoes, diced
6 cups chicken broth
2 cups water
1 tbsp Mexican oregano or (Mediterranean)
30 oz canned white or gold hominy drained and rinsed

Garnish
green cabbage, shredded
radish, slices
limes, quartered
white onion, diced
cilantro, chopped
dried Mexican oregano


Instructions
Chili Puree
Break the stems off the chiles and shake out as many seeds as possible. Cover with boiling water and keep submerged with a coffee cup or a plate. Soak until soft, about 20 minutes. Discard soaking liquid.

Transfer the chiles, garlic, kosher salt and 1 1/2 cups of water to a blender and purée until smooth. You should have about 2 cups.

Chicken Pozole
Season the chicken all over with the salt and cumin. Transfer to an Instant Pot, Dutch oven or large stock pot and add the onion, celery, tomatoes.

Stir in the chicken broth, water, Mexican oregano and 1 cup of the chile puree, reserve the balance for later. Cover with lid and set IP to High Pressure for 10 minutes. If using a Dutch oven or large stockpot, bring to a boil, reduce the heat to low. Partially cover and cook, stirring the chicken a few times, until tender, about 20 minutes.

Do a Quick Release if using an Instant Pot. Remove chicken with slotted spoon and set aside to cool and then shred.

Stir in the shredded chicken, hominy and remaining chili puree and simmer, uncovered for 15 minutes.

Serve with any or all of the garnishes: cabbage, radish, lime, white onion, cilantro and oregano, to be sprinkled on top.

Notes
One (1) whole Guajillo or Ancho chile is roughly equivalent to one (1) heaping tablespoon of powder. So if I were to grind all, it would equal 10 tbsp chili powder + 1 teaspoon of red pepper flakes.

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