Recipe: Chicken Pozole with Red Chili

[Michie]

Recipe: Chicken Pozole with Red Chili​

Serves 8 to 10

Father Pezzulo noted that this traditional soup recipe is common around the St. John Paul Catholic Mission in Rutledge, Tennessee, and he has made it many times. “Often this is served after a wedding Mass and on Saturdays it is readily available at the local markets,” he noted. Serve with lime wedges, chopped radishes, chopped fresh cilantro, diced onions, shredded cabbage or lettuce, and dried oregano.

Ingredients

• 1 whole chicken, cut into pieces
• 3 garlic cloves, peeled
• 1 large green onion
• 3 large bay leaves
• 2 tablespoons salt
• 8 sprigs cilantro
• 13 cups water
• 5 tablespoons dried chili pepper
• 3 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 2 tablespoons dried coriander
• 2 tablespoons dried oregano
• 1 tablespoon ground chile de arbol
• 1 tablespoon ground cumin
• 1 tablespoon granulated garlic
• One 10-ounce can white Mexican-style hominy

Directions

Place the chicken pieces into a large pot. whole cut-up chicken into the pot. Add the garlic, onion, bay leaves, salt, and cilantro. Add the water and bring to a boil over medium heat. Cook for 30 minutes.

Remove the chicken and set aside to cool. Discard the garlic, onion, bay leaves, and cilantro. Add the remaining ingredients except the hominy, reduce the heat to low, and cook for 10 minutes. Puree the mixture in 2 cups of stock water until they are smooth. Shred the chicken using a fork and add the shredded chicken, the chili purée, and the hominy to 8 cups water. Cover and cook for 20 minutes.

Home Missioner Father Neil Pezzulo, With a Recipe for Chicken Pozole

‘Missionary priesthood is an opportunity to be part of building a future for our faith and ultimately,’ he says, ‘for the people of God who live in the rural and often forgotten parts of the United States.’

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