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Pollo Posole Rojo
Pollo Posole Rojo

Before you jump to Pollo Posole Rojo recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Most of us have been conditioned to believe that comfort foods are bad and must be avoided. Sometimes, if your comfort food is a high sugar food or another junk food, this holds true. Otherwise, comfort foods may be extremely nutritious and good for you. There are a number of foods that actually can raise your moods when you eat them. When you are feeling a little down and are needing an emotional boost, test out a couple of these.

Green tea is excellent for moods. You were just anticipating to read that, weren’t you? Green tea is loaded with a particular amino acid referred to as L-theanine. Research has proved that this amino acid stimulates the production of brain waves. This will improve your brain’s concentration while also loosening up the rest of your body. You likely already knew it is not difficult to get healthy when you drink green tea. And now you are aware that green tea can help raise your mood as well!

As you can see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to pollo posole rojo recipe. You can have pollo posole rojo using 16 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Pollo Posole Rojo:
  1. You need 3 lb chicken breasts
  2. Get 3/4 cup dried chiles de arbol
  3. Prepare 1 large white onion chopped
  4. Prepare 6 clove garlic minced
  5. Take 1 salt
  6. Get 2 tsp ground cumin
  7. Provide 1 tbsp dried mexican oregano
  8. Use 1 bay leaf
  9. Prepare 3 can 15 oz white hominy
  10. Provide 1 1/2 cup chicken broth
  11. Take 2 avocado, chopped
  12. Prepare 1 shredded cabbage or lettuce
  13. Prepare 1 bunch radishes, sliced
  14. Get 1 bunch fresh cilantro, chopped
  15. Use 3 limes, sliced
  16. Take 1 onion, chopped
Steps to make Pollo Posole Rojo:
  1. Cook chicken breasts in 10 cups water for about 20 minutes. Set aside to cool.
  2. While chicken is cooking, clean Chilies by breaking off stems and shaking out as many seeds as possible. The chilies de arbol you can twist between your fingers. The Ancho chilies you just rip open and remove the seeds. DO NOT TOUCH YOUR FACE DURING THIS TIME.
  3. Cover the chilies with boiling water. Weigh down with a plate so they remain covered for about 30 minutes or until soft.
  4. While chilies are soaking saute onion and 4 tsp. of the garlic in a little oil until tender.
  5. Shred chicken and toss with cumin. Saute lightly with onion garlic mixture.
  6. I drain my chilies at this point. Be VERY careful not to breath in any of the fumes. (If you can handle LAVA HOT) you may use 1 1/2 c of the soaking liquid instead of chicken broth. Place the drained chilies in a blender with the following ingredients and blend until smooth being CAREFUL not to breath any of the fumes. 1 1/2 c chicken broth. 2 cloves minced garlic. 1/2 tsp salt
  7. Strain through a fine mesh sieve into a bowl pushing the sauce through with a spoon or rubber spatula.
  8. In large soup pot add the chicken broth (from cooking the breasts), chicken mixture, oregano, bay leaf, 1/2 tsp salt and 1/2 cup of the chili sauce. Simmer as long as you like to blend flavors. About an hour before serving add drained and rinsed hominy.
  9. Remove bay leaf before serving. Serve with the following toppings

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