Red Chicken Pozole (Pozole Rojo de Pollo)

Ingredients

• 1 white onion
• 2 whole garlic heads
• 3 tbsp salt
• 5 lbs. of chicken
• 5 bay leaves
• 14 chile guajillos
• 4 chile anchos
• 4 chiles de arbol
• 1/2 white onion
• 8 garlic cloves
• 2 bay leaves
• 3 tbsp chicken bouillon
• 1 tsp black peppercorn
• 1 tsp oregano
• 2 cups water from boiling chiles
• 110 ounces maiz blanco

Instructions

1. Set pot to medium high heat with 6 quarts of water.
2. Add 1 whole onion, 2 garlic heads, and 3 tablespoons of salt. Let it boil for about 5 minutes.
3. Add 5 pounds of chicken (mix of bone and breast, leg, and thighs) and 5 bay leaves. Cover and cook for 30 minutes.
4. For the salsa, add 14 chile guajillos, 4 chile anchos, and 4 chiles de arbol to boiling water until fully covered. Set heat to high.
5. After 10 minutes, add the chiles to the blender with 1/2 white onion, 8 garlic cloves, 2 bay leaves, 3 tablespoons of chicken bouillon, 1 teaspoon of black peppercorn, 1 teaspoon of oregano, and 2 cups of water from boiling the chiles. Blend.
6. After 30 minutes of cooking the chicken, add 110 ounces of maiz blanco. Mix, cover, and continue cooking.
7. After 15 minutes, remove the chicken to shred it, along with the onion, garlic, and bay leaves.
8. Shred the chicken and remove the skin. Add the chicken back into the pot along with the salsa, straining as you do so.
9. If the sauce is too thick, add some broth. Mix and check for salt.
10. Cover and continue cooking for an additional 20 minutes.
11. After 20 minutes, the pozole rojo de pollo is ready to serve.