{"id":474,"date":"2021-10-07T19:22:23","date_gmt":"2021-10-07T19:22:23","guid":{"rendered":"https:\/\/thehandmade.xyz\/?p=474"},"modified":"2023-02-01T14:15:58","modified_gmt":"2023-02-01T14:15:58","slug":"red-chicken-pozole","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=474","title":{"rendered":"Red Chicken Pozole"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h2>\n

10\u00a0cups\u00a0water<\/p>\n

2\u00a0pounds\u00a0chicken breast<\/p>\n

1\u00a0small\u00a0white onion,\u00a0quartered<\/p>\n

2\u00a0garlic cloves,\u00a0peeled<\/p>\n

2\u00a0teaspoons\u00a0salt,\u00a0divided<\/p>\n

8\u00a0New Mexico or guajillo chiles,\u00a0rinsed,\u00a0stemmed, and seeded<\/p>\n

3\u00a0(15.5-ounce) cans\u00a0BUSH\u2019S\u00a0White Hominy,\u00a0rinsed and drained<\/p>\n

Garnishes:<\/h4>\n

Shredded cabbage<\/p>\n

Radish slices<\/p>\n

Limes<\/p>\n

Diced onion<\/p>\n

Dried oregano<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

<\/p>\n

Directions:<\/h2>\n

In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.<\/p>\n

In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes.\u00a0Discard liquid.<\/p>\n

Shred the chicken into small pieces.<\/p>\n

In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.<\/p>\n

\n
READ ALSO:<\/span>\u00a0\u00a0Mexican Stuffed Peppers<\/span><\/div>\n<\/div>\n

Add the shredded chicken, blended sauce, and\u00a0White Hominy\u00a0to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.<\/p>\n

Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 10\u00a0cups\u00a0water 2\u00a0pounds\u00a0chicken breast 1\u00a0small\u00a0white onion,\u00a0quartered 2\u00a0garlic cloves,\u00a0peeled 2\u00a0teaspoons\u00a0salt,\u00a0divided 8\u00a0New Mexico or guajillo chiles,\u00a0rinsed,\u00a0stemmed, and seeded 3\u00a0(15.5-ounce) cans\u00a0BUSH\u2019S\u00a0White Hominy,\u00a0rinsed and drained Garnishes: Shredded cabbage Radish slices Limes Diced onion Dried oregano TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":3267,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t