Are you looking for recipe inspiration? Pollo Posole Rojo special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Pollo Posole Rojo What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Pollo Posole Rojo, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Pollo Posole Rojo delicious at home, because as long as you know the trick, this dish can be a special treat.
Well, this time, let's try it, and vary the Pollo Posole Rojo yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Pollo Posole Rojo using 16 ingredient type and 9 manufacturing steps. Here's how to make the dish.
Ingredients and spices that need to be prepared to make Pollo Posole Rojo:
- 3 lb chicken breasts
- 3/4 cup dried chiles de arbol
- 1 large white onion chopped
- 6 clove garlic minced
- 1 salt
- 2 tsp ground cumin
- 1 tbsp dried mexican oregano
- 1 bay leaf
- 3 can 15 oz white hominy
- 1 1/2 cup chicken broth
- 2 avocado, chopped
- 1 shredded cabbage or lettuce
- 1 bunch radishes, sliced
- 1 bunch fresh cilantro, chopped
- 3 limes, sliced
- 1 onion, chopped
Steps to make a Pollo Posole Rojo
1
Cook chicken breasts in 10 cups water for about 20 minutes. Set aside to cool.
2
While chicken is cooking, clean Chilies by breaking off stems and shaking out as many seeds as possible. The chilies de arbol you can twist between your fingers. The Ancho chilies you just rip open and remove the seeds. DO NOT TOUCH YOUR FACE DURING THIS TIME.
3
Cover the chilies with boiling water. Weigh down with a plate so they remain covered for about 30 minutes or until soft.
4
While chilies are soaking saute onion and 4 tsp. of the garlic in a little oil until tender.
5
Shred chicken and toss with cumin. Saute lightly with onion garlic mixture.
6
I drain my chilies at this point. Be VERY careful not to breath in any of the fumes. (If you can handle LAVA HOT) you may use 1 1/2 c of the soaking liquid instead of chicken broth. Place the drained chilies in a blender with the following ingredients and blend until smooth being CAREFUL not to breath any of the fumes. 1 1/2 c chicken broth. 2 cloves minced garlic. 1/2 tsp salt
7
Strain through a fine mesh sieve into a bowl pushing the sauce through with a spoon or rubber spatula.
8
In large soup pot add the chicken broth (from cooking the breasts), chicken mixture, oregano, bay leaf, 1/2 tsp salt and 1/2 cup of the chili sauce. Simmer as long as you like to blend flavors. About an hour before serving add drained and rinsed hominy.
9
Remove bay leaf before serving. Serve with the following toppings
