Lisa's Chicken Pozole Rojo

I love ethnic food, especially from the regions of Oaxaca and El Salvador. But Pozole is a cross between a soup and a stew and is popular around the country, especially on events such as mexican Independence Day and on Christmas. Most people associate it with any large family gathering, such as weddings, patron saints day on other special occasions. It’s also typical in Michoacán (where chicharrón is added), as well as Sinaloa, Zacatecas, Colima and Morelos Mexico.

I've added a of few 'Lisa' style ingredients to it as usual, like beer and tequila for starters. I also use cilantro, (which is typically used in a green pozole) and fresh lemon and lime juices at the end, and of coarse, lots of black pepper. It's nature's anti-inflammatory. I make this when I feel a cold coming on or during a cold or flu. Enjoy with a beer and/or tequila!

Recipe-

Ingredients-

Serves 4-6

1 oz. dried ancho chilies, seeds removed and cut into 1 inch pieces

1 oz. dried guajillo chilies, seeds removed and cut into 1 inch pieces

2 Tbsp olive oil, divided

6 each chicken thighs, bone in and skin on

3/4 cup medium white onion, peeled and diced

2 cloves garlic, peeled and minced

1 tsp ground cumin

1/2 bottle Corona beer, or other pale beer

1/3 cup tequila, anejo is best

6 cups chicken stock, homemade or organic bone broth

2 roma tomatoes, quartered

1 1/2 (15-ounce) cans hominy, rinsed and drained

Juice of 1 lemon

Juice of 1 lime

1/2 cup chopped fresh cilantro

1 tsp pink salt, if you use regular chicken broth, check to see how salty it is before adding

1/2 -1 Tbsp black pepper, depending on how spicy you want it

Optional Toppings-

chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime wedges, shredded cabbage, Mexican crema, and thinly-sliced radishes

Directions-

In a 6-8 quart pot, add 1 tablespoon olive oil. Turn the heat to high and add the chicken thighs skin side down. Cook for 4 minutes and turn over, cooking for another 2 minutes, adding both the dried chilis, cumin, onions, and garlic. Toss around for a minute with tongs then add the beer and tequila. Cook for 4 minutes then add the chicken broth and tomatoes. Bring to a boil, then turn the heat down to medium-low and cook for 1 - 1/2 hours or until the chicken falls off the bone. Remove the thighs and cool a bit, then take the meat off the bones.

Add the hominy, lemon, lime, salt, (if necessary), remaining tablespoon of olive oil and desired amount of black pepper. Bring back to a boil then turn off the heat. Ladle into soup bowls and garnish with suggested toppings. Enjoy with your favorite beer, margarita or just a shot of tequila!