Pozole rojo de pollo ahumado

Ingredientes

• 1 pound Leftover Smoked Chicken
• 2 tablespoons Olive oil
• 1 small Yellow Onion (diced)
• 25 oz Canned Hominy
• 4 Cloves Garlic (diced)
• 1/2 teaspoon Dried Mexican oregano
• 1/2 teaspoon Ground Cumin
• 1 teaspoon Black Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Kosher Salt
• 4 cups Water
• 2 Bay leaves
• 1 cup Trinidad Green Seasoning
• 1/4 cup Lime Juice
• 4 Dried guajillo chiles (stemmed and seeded)
• 3 Dried ancho chiles (stemmed and seeded)
• 1/2 medium Yellow Onion (roughly chopped)
• 4 small Tomatilloes (roughly chopped)
• 3 Cloves Garlic

Preparación

1. 1

   --- Make The Red Chili Sauce ---

2. 2

   Remove veins and seeds from the dried chilis. Place them in large bowl.

3. 3

   Heat water in the microwave or boil on your stovetop. Cover the dried peppers with the water. If necessary weigh the chilis down with a smaller bowl or plate. Allow chilis to rehydrate.

4. 4

   Place rehydrated chilis in blender, along with the tomatillos, onions, garlic, and a quarter of the spices, plus about a cup of the water reserved from the rehydrating process.

5. 5

   --- Make The Pozole ---

6. 6

   Heat olive oil in a large dutch oven pot. Brown chicken quickly on both sides. Set aside.

7. 7

   Sauté the onions in the pot for 2-3 minutes. Add the garlic and cook another 30 seconds. Add the bay leaf, the green seasoning, and the red chili sauce. Mix well and allow to simmer for a minute then add the chicken. Cook covered for an hour.