Name: Chicken Pozole Rojo
Prep time: 21 min
Cook time: 39 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g chicken thighs, bone-in; 2 cans hominy (or 2 cups soaked white maize); 4 dried guajillo (or ancho) chillies, soaked; 2 dry red chillies, soaked; 1 onion; 4 cloves garlic; 2 tbsp oil; 1 tsp oregano; 1 tsp cumin; 8 cups chicken stock; 1.5 tsp salt; 2 radishes, sliced; 1 cup cabbage, shredded; 0.5 cup coriander; 1 lime

Question 1

How long does Chicken Pozole Rojo keep in the fridge?

Accepted Answer

Chicken Pozole Rojo keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Question 2

Can I make Chicken Pozole Rojo ahead of time?

Accepted Answer

Yes. Chicken Pozole Rojo is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most mexican chicken dishes taste better the next day once the masala has had time to meld.

Question 3

What can I serve with Chicken Pozole Rojo?

Accepted Answer

Classic pairings include standalone. For a complete mexican thali, add a dal, a dry sabzi, papad, and a sweet ending.

Chicken Pozole Rojo

Chicken Pozole Rojo

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