Red Chile Chicken Pozole With Roasted Tomatoes

• Meat

  • 5 Chicken pieces (2 1/2 to 3 pounds, assorted
  • 1 Ham hock, smoked

• Produce

  • 4 Anaheim peppers, green
  • 2 Bay leaves
  • 1 Cabbage
  • 2 stalks Celery
  • 1 Chile piquin
  • 1/3 cup Cilantro
  • 1 Cilantro
  • 4 Garlic cloves
  • 3 1/2 cups Hominy, cooked
  • 1 Lemon or lime, wedges
  • 2 Mexican marjoram
  • 1 Onion
  • 1 Radishes
  • 1 White onion, small

• Canned Goods

  • 3 tsp Chicken bouillon

• Baking & Spices

  • 1/2 tsp Pepper

• Oils & Vinegars

  • 2 lbs Tomatoes seasoned with olive oil

• Nuts & Seeds

  • 10 Guajillo peppers stems and seeds removed

• Liquids

  • 1 Water

Found on hispanickitchen.com

Description

Directions

• Preheat oven to 400ºF. Add the guajillo peppers to a pot of boiling water. Reduce heat and cook for another 10 minutes. Remove from heat and let steep.
• Transfer the tomatoes and green Anaheim peppers to a lined baking sheet. Drizzle with olive oil and season lightly with salt, pepper and oregano. Roast tomato-pepper mixture for 1 hour, rotating pan halfway through cooking time.
• While tomatoes and peppers are roasting, transfer the chicken to a large, dutch-oven style pot. Add the onion, celery, garlic, bay leaves, cilantro, pepper, 1 teaspoon of oregano, crushed, bouillon and ham hock, if using. Cover with about 6 to 8 cups of water and bring to a boil. Reduce heat and continue cooking for 40 minutes. Skim off the top as it cooks, when needed. Taste for salt.
• Drain the guajillo peppers and transfer to the blender, along with the roasted tomato-pepper mash and its juices. Blend on high until smooth and strain through a wire-mesh strainer, set aside.
• Remove the chicken pieces from the soup base. Strain out all of the solids from soup. Transfer stock back into the pot, stir in the strained tomato-pepper mixture. Add the hominy and chicken back into the soup. Shred the meat off of the bones before adding it back into soup. Add another 1/2 teaspoon of crushed oregano, 2 cups of chicken broth and salt, if needed. Continue cooking at a low simmer for 20 to 30 minutes. Garnish to taste, serve with corn tostadas.