Pozole Rojo Con Pollo (mexican Red Pozole With Chicken)

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 large beefsteak tomatoes, cored
• 8 large dried guajillo chilies, wiped clean with a damp paper towel
• 20 medium garlic cloves, peeled
• 1 small onion, cut into 1/2 inch-thick rounds
• 5 whole cloves
• 1/2 teaspoon whole allspice
• 1/4 cup vegetable oil
• 3 tablespoons distilled vinegar
• 2 teaspoons granulated sugar
• kosher salt, to taste
• 2 large fresh poblano chiles
• 6 chicken drumsticks, skin removed
• 6 chicken thighs, skin removed
• 1 quart low sodium chicken broth
• 2 teaspoons dried oregano, preferably mexican
• kosher salt, to taste
• 1 small bunch fresh cilantro
• 5 fresh mint sprigs (6 inch)
• 4 (15 ounce) cans hominy, preferably drained rinsed
• 1/2 head romaine lettuce, cored sliced crosswise 1/4 inch thick
• 8 medium radishes, trimmed and sliced 1/8 inch thick
• 2 limes, cut in thirds
• 2 teaspoons dried mexican oregano
• 3/4 teaspoon arbol chiles, powder or 3/4 teaspoon cayenne pepper
• kosher salt, to taste

Recipe

• 1 position a rack in the upper third of the oven and heat the oven to 500 degrees f (or heat a toaster oven). cut a small x through the skin on the bottom of each tomato.
• 2 put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. when they’re cool enough to handle, pull off and discard the skin.
• 3 meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. remove the seeds and any large ribs.
• 4 heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute.
• 5 transfer to a medium bowl. repeat with the remaining chiles. cover the chiles with cold water and soak until softened, about 30 minutes.
• 6 while the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.
• 7 drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.
• 8 in a 6-quart dutch oven or other heavy-duty pot, heat the oil over medium heat. add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes.
• 9 add 1 cup water, raise the heat to medium high, and bring to a boil. stir in the vinegar, sugar, and 1 tbsp salt.
• 10 reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.
• 11 if you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes.
• 12 if you don’t have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. when they’re cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.
• 13 add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. tie the cilantro and mint together with kitchen string.
• 14 add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.
• 15 to serve, divide the chicken legs and thighs among warm, large bowls. ladle the pozole over the chicken. garnish with the toppings or pass them at the table.