Chef LaLa's Red Pozole with Chicken and Pork

    Pozole is a staple of Mexican cuisine and each region offers several variations. This tasty verion, from Chef LaLa, mixes pork and chicken and uses pureed dried chiles for color and flavor.

    A classically trained chef, certified nutritionist and sought-after spokeswoman who runs her own high-end catering business, SAVOR!, in Los Angeles, Chef LaLa regularly doles out her savvy solutions for better living at conferences worldwide and on international and national television, including NBC’s TODAY! show, Martha Stewart, Dr. Oz, Univision and CNN en Español, and as an expert on America Now. 

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    Ingredients
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    2
    pounds
    pork neck bones with meat
    1
    3-to-4-pound whole chicken, cut into pieces
    1/4
    cup
    canola oil
    1
    large onion, chopped
    4
    cloves
    garlic, minced
    16
    cups
    chicken broth or water
    3
    dried guajillo chiles, toasted
    3
    dried pasilla chiles, toasted
    10
    cups
    canned JUANITAS hominy maiz, drained
    2
    teaspoons
    salt
    *
    Shredded cabbage, chopped onions, dried oregano, lime wedges and tostadas, for serving
    Directions
    Step 1
    Wash pork bones and chicken. Heat large pot over medium-high heat; add oil and cook pork bones and chicken, skin-side-down, until browned. Remove chicken and pork bones; set aside.
    Step 2
    Drain excess oil from pot, leaving only enough to coat the pot. Add onion; cook, stirring constantly until translucent, about 5 minutes. Add garlic; cook 2 minutes more.
    Step 3
    Return chicken and pork bones to pot and cover with chicken broth. Skim off any foam that rises to surface; cover and reduce heat to simmer. Cook 2 1/2 to 3 hours or until pork is tender.
    Step 4
    While meat is cooking, remove seeds and veins from dried chiles. Soak in boiling water for 20 minutes. Drain and puree chiles with 1 cup water in blender. Set aside.
    Step 5
    Remove chicken and pork bones from pot. Cool slightly and shred meat, removing and discarding bones. Return chicken and pork to pot, skimming off any foam that has accumulated.
    Step 6
    Add hominy and chile puree to pot; simmer about 1 hour or until slightly thickened. Add salt and additional water if needed.
    Step 7
    Serve in shallow bowls with shredded cabbage, onions, pinch of dry oregano, lime wedges and tostadas on the side.
    Tip:
    Leaving the meat on the bones during the cooking process adds more flavor to the pozole. Skimming the pozole removes approximately 1/4 cup of fat.
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    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    10
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    345 mins
    Prep Time: 
    45 mins
    Cook Time: 
    300 mins
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    The base number of servings for this recipe is 10
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