Red Chicken Pozole

Nutrition per serving

Ingredients

• 1 white onion
• 2 whole garlic heads
• 3 tbsp salt
• 5 lbs. of chicken, mix of bone and breast, leg, and thighs
• 5 bay leaves
• 14 chile guajillos
• 4 chile anchos
• 4 chiles de arbol
• half of a white onion
• 8 garlic cloves
• 2 bay leaves
• 3 tbsp chicken bouillon
• 1 tsp black peppercorn
• 1 tsp oregano
• 2 cups water from where we boiled the chiles
• 110 ounces maiz blanco

Instructions

1. Set a pot to medium high heat with 6 quarts of water.
2. Add 1 whole onion, 2 garlic heads, and 3 tablespoons of salt to the pot.
3. Let it boil for about 5 minutes.
4. Add 5 pounds of chicken and 5 bay leaves.
5. Cover and cook for 30 minutes.
6. For the salsa, add 14 chile guajillos, 4 chile anchos, and 4 chiles de arbol to boiling water until fully covered.
7. Set the heat to high and after 10 minutes, add the chiles to the blender.
8. Add half of a 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 where we boiled the chiles to the blender.
9. Blend the salsa.
10. After 30 minutes of cooking the chicken, add 110 ounces of maiz blanco.
11. Mix, cover, and continue cooking.
12. After 15 minutes, remove the chicken to shred it and also remove the onion, garlic, and bay leaves.
13. Shred the chicken and remove the skin.
14. Add the shredded chicken back into the pot along with the salsa, straining as you do so.
15. If the salsa is too thick, add some broth.
16. Mix and check for salt.
17. Cover and continue cooking for an additional 20 minutes.