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coarse cooked chicken shreds and plump white hominy in deep red chile broth topped with a small amount of finely shredded cabbage and thin radish slices, with one lime wedge at the bowl edge and no avocado or garnish sprigs
Andre Lewis

Crockpot Chicken Pozole Rojo

Dried guajillo and ancho chiles give this pozole a red broth with more depth than simply pouring tomato sauce over chicken and hominy. Remove their stems and seeds before soaking. The bone-in breasts cook in the strained chile broth, then come out for careful deboning while the canned hominy heats through. Crisp cabbage and thin radish slices belong in the individual bowls, where their fresh texture makes sense against the soft hominy and shredded chicken.
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Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings: 6
Ingredients Method

Ingredients
  

  • 2 bone-in skinless chicken breast halves about 2 1/2 lb total
  • 4 dried guajillo chiles stems and seeds removed
  • 1 dried ancho chile stem and seeds removed
  • 2 cups boiling water for soaking chiles
  • 1 small white onion chopped
  • 3 garlic cloves peeled
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 3/4 tsp fine salt
  • 4 cups low-sodium chicken broth
  • 2 cans 15 oz each white hominy, drained and rinsed
  • 2 cups finely shredded green cabbage
  • 4 small radishes thinly sliced
  • 1 lime cut into 6 wedges

Method
 

  1. Toast the cleaned dried chiles in a dry skillet over medium heat for about 20 seconds per side until fragrant, without blackening. Put them in a bowl, cover with the measured boiling water and soak for 15 minutes.
  2. Blend softened chiles with 1 cup soaking water, onion, garlic, oregano, cumin and salt until smooth. Strain through a fine sieve into a 6-quart slow cooker, pressing out the liquid and discarding tough skins.
  3. Add broth and chicken. Cover and cook on low for 3 1/2 to 4 1/2 hours, checking from 3 1/2 hours and removing chicken as its thickest part reaches 165°F.
  4. Add hominy to the broth, turn the cooker to high and cover for 20 to 25 minutes until hot. Meanwhile, remove every bone and cartilage piece from the chicken and shred the meat coarsely.
  5. Return chicken to the broth and heat covered for 5 minutes until it reaches 165°F. Divide among 6 bowls, adding cabbage, radish slices and one lime wedge to each serving.