Red Pozole with Chicken (Lean)

A big thank you to Rosie for this lean and healthy version of Chicken Pozole (red). I HAD to learn this dish with Rosie since its my boyfriend’s favorite dish-ever. And who better to teach me than his mom!

This lean pozole is made with chicken breast, as opposed to traditional pork that can make pozole heavy and take longer to cook. This is a nice lean version that can be done in 45 minutes.

If you’re not familiar with dried chiles, they are the secret to amazing Mexican cuisine. This pozole uses 2 dried Pasilla chiles. “Pasilla” means “little raisin” meaning that this chile has fruity, raisin notes. It brings complexity and is a must-have for this soup. This is a great entry-level dish to dive into the Mexican world of dried chiles!

Chicken Pozole (Lean)

2 chicken breasts, cubed

3 bay leaves

¼ onion

salt and pepper

2 dried Pasilla chiles, deseeded

2 cloves garlic

¼ onion

1 tsp. cumin seeds

1 small can hominy

Toppings:

cabbage, radish, cilantro, lime, tostada

In a medium to large pot combine the chicken breasts, bay leaves, onion, a pinch of salt and pepper and just enough water to cover the chicken (about 4-5 cups). Bring to a boil, then simmer for 10-15 minutes.

Meanwhile in a small pot, place the Pasilla chiles and garlic and just enough water to cover them. Bring to a boil, then simmer for 10 minutes or chiles are soft. Then, blend chiles and broth and garlic and add 1 tsp. cumin, ¼ onion, and s&p, in the blender. Strain this sauce into the pot with the chicken. Add the hominy, washed and drained. Then, simmer for 10-15 more minutes to tenderize the chicken a bit more and so the hominy can absorb flavor. Salt to taste. Serve soup with toppings of choice. Enjoy!