Cook Time
1 hr 15 min
Serves
8
Pozole Negro
Stephanie @thisisavocado_Ingredients
20 cups water
2.5 lbs chicken breasts or thighs
2 bay leaves
Salt, to taste
3 dried chiles guajillo (seeds and stems removed)
2 dried chiles ancho (seeds and stems removed)
2 dried chiles negro (seeds and stems removed)
1 medium tomato, quartered
1 medium white onion, quartered
4-5 garlic cloves, peeled
2 charred Mi Rancho Organic THINcredibles Tortillas, torn into pieces
1 (30 oz) can of hominy, drained and rinsed
1/2 tsp ground cumin
1 tsp dried oregano
1.5 tbsp chicken bouillon
For serving —
Mi Rancho Organic THINcredibles Tortillas (for warming and serving on the side)
Fresh lime wedges
Sliced radishes
Shredded cabbage or lettuce
Diced onion
Chopped cilantro
Dried chili flakes or hot sauce
Instructions
Combine the water, chicken, bay leaves and a big pinch of salt in a large pot over medium-high heat. Allow this to come to a simmer and cook for at least 20 minutes, or until the chicken is fully cooked through.
Transfer the chicken to a cutting board and carefully shred the chicken, then set aside.
Heat a medium-sized pot over high heat, then add the guajillo, ancho, and negro chilies. Cook them for 1-2 minutes, flipping frequently, until they darken and release a smoky aroma. Be careful not to burn them completely, as this can make the sauce bitter. Remove the chilies and set them aside.
In the same pot, add the tomato, onion, and garlic, and cook them for about 5-7 minutes. The tomato should soften, and the onion and garlic will take on a charred, smoky appearance.
Add the dried chilies back to the pot and add 3-4 cups of the chicken broth from the original pot. Allow this to simmer for about 8-10 minutes or until the chilies have fully softened, then transfer this all to a blender.
Add the charred tortillas to the blender as well and blend until smooth. Strain the sauce through a fine mesh sieve into the first pot to remove any solids.
Add the shredded chicken, hominy, dried oregano, chicken bouillon and ground cumin and allow it to reach a boil before lowering the heat to a simmer. Simmer for 10 minutes, allowing the flavors to meld. Taste and adjust seasoning with additional salt if needed.
Ladle the pozole negro into bowls and garnish with sliced radishes, shredded cabbage or lettuce, onion, cilantro, and a squeeze of fresh lime. Serve with warm Mi Rancho Corn Tortillas on the side for dipping or eating alongside the soup. Enjoy!