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Sriracha Chicken Pozole

sriracha chicken pozole Entree Mexican
Sriracha Chicken Pozole
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 4

You say posole. I say pozole. Let's just eat. MORE+ LESS-

Updated September 24, 2014

Ingredients

2
large beefsteak tomatoes (cored if desired)
4
large dried guajillo peppers
10
cloves garlic, peeled
1
white onion cut into 1/2 inch rounds
5
whole cloves
3
tbs. sriracha sauce
1/2
teaspoon ground allspice
3
tablespoon vegetable oil
3
tablespoon distilled white vinegar
2
teaspoon granulated sugar
3
good pinches kosher salt
2
large fresh poblano peppers
2
pounds chicken (skinless boneless thighs and breasts)
1
quart chicken broth
2
teaspoon dried Mexican oregano
1
cup fresh cilantro leaves
1
sprig fresh mint
2
(14.5 oz) cans white hominy, drained and rinsed
1
avocado finely diced
6
radishes finely sliced
1
lime

Steps

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  • 1
    Preheat oven to 500°F. Score an X in the bottom of each tomato and place them on a foil-lined rimmed baking sheet. Roast tomatoes for 25 minutes, until softened and slightly charred all over.
  • 2
    Cut the stems off the guajillo chiles and slice them lengthwise. Shake out the seeds. Lightly toast them in a small cast iron until fragrant, about 2 minutes. Transfer to a bowl of cold water and let sit for 30 minutes, or until soft and pliable.
  • 3
    Back the skillet, toast the onions and garlic until you see good charred marks on all sides, and the onions have softened, about 10 minutes.
  • 4
    To a blender, add the tomatoes (with the skins peeled), onions, garlic, chiles (drained from water), sriracha sauce, cloves and allspice. Puree for a good two minutes, until very smooth. Add a little water if needed.
  • 5
    Heat the vegetable oil in a large dutch oven over medium high. Add the puree (it will probably splatter) to the pan and and cook until slightly thickened, about 5 minutes. Add a cup of water, vinegar, sugar and a tbsp. of salt. Partially cover and simmer on a medium heat for 30 minutes, adding a little more water if needed, to keep it at the same consistency.
  • 6
    In the meantime, flip your oven to broil. Place the poblano peppers on a baking sheet and broil until blackened and charred all over, 5 to 10 minutes. Remove from oven and immediately transfer to a small plastic bag, and seal it. Let sit for 15 minutes, allowing the skin to loosen. Once cool enough, peel the skin away from the peppers and slice into small strips.
  • 7
    After 30 minutes of simmering, add the chicken, cilantro, mint, Mexican oregano, hominy, chicken stock and another Tbs. salt. Stir to combine, and simmer on medium for another 30 minutes, until the chicken is cooked through.
  • 8
    Ladle pozole into bowls and garnish with sliced radishes, dice avocado, fresh sprigs cilantro and a good spritz of lime juice.
 

Nutrition Information

 No nutrition information available for this recipe

More About This Recipe

  • Project Recipe! (said like Cher in Clueless)

    I'm all about the quickery dickery dock recipes, but every so often I like to roll up my sleeves, throw my hair into a top knot, and cut footloose in the kitchen.

    And then try to figure out what that even means.

    This pozole, which can also be called posole, actually means FOAMY and I don't know why. But it definitely falleth under the project recipe category. And it's totally worth it because all these steps of charring and roasting and toasting and blitzing and switzing (huh?) and simmering and layering BUILDS all that flava flave, that will ultimately send your mouth into serious shock. Take a weekend afternoon and make this. Everybody cut footloose.

    Alright! Grab a bunch of stuff. Tomatoes, guajillo chiles, garlic, onion, hominy, chicken, poblanos, lime, spices, avocado, broth, radishes, sriracha sauce, herbs, etc.

    First you're going to cut a small X in the bottom of those two big tomatoes and slide them into a very hot oven for about 25 minutes. But while that's happening, stem and slice your chiles and shake out the seeds, like deez.

    And then lightly toast them in a cast iron until fragrant, just a couple of minutes.

    After you toast them, soak them in some cold water for about half an hour.

    Back in the skillet, get the garlic and onions toasted! Ignore the fact that my garlic still has its skin on. I . . . have no idea.

    Remember our tomatoes? Here they are, all roasted and gawg.

    Once everything is toasted and roasted and soaked, dump it all into a blender (not a food processor, as you reaaaally want it smooth like buttah), along with the sriracha sauce, cloves and allspice.

    Bliiiiiiiitz for like two entire minutes. OMG taste it. !! And this is just the beginning.

    Now, you'll lightly simmer the sauce with some water, vinegar and sugar for about 30 minutes. While you do that, get your poblano peppers charred under the broiler and into a plastic baggie so the skins can loosen, about 15 minutes.

    THEEEEN, you'll add the chicken, Mexican oregano, cilantro and mint! Nestle nestle nestle.

    In goes the hominy.

    And a bunch of chicken stock.

    Back on the stove for another 30 minutes or so until the chicken is all cooked and easy to shred. You need to be warned, when you taste the broth during the cooking, you might just pass out. It's ridiculously w-o-n-d-e-r-f-u-l.

    And then you serve! Garnish it good with radishes, avocado, lime and more cilantro. I honestly don't have the words to describe how intense the flavor is. (you're welcome?) All that WORK you did. It's just so worth it. I want it all again in my mouth.

    Right now.

    Get pozoled!

    Bev doesn't want to beg, buuuuut. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

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