One hot number
Try making this dish if you’re bored with
traditional chicken meals. Each spoonful is packed with peppery and zesty
flavors. Here’s the recipe:
What you will need:
1 baking spatula
1 cutting board
1 large pot w/lid
1 medium-sized sauce pan
1 blender
2 large tomatoes
1 large onion, sliced
1 large bowl
5 whole garlic toes
3 tbspns sriracha sauce
3 tbsns vinegar
½ tspn allspice, crushed (optional)
4 large dried guajillo peppers
3 tbspns vegetable oil
2 tspns sugar
3 tspns coarse salt
6 chipotle peppers from can, sliced
6 – 8 chicken drumsticks
7 cups water
1 (30 oz) can hominy, drained
Pinch of dried oregano
Toppings:
6 radishes, finely chopped
Sliced lime wedges
1 cup green onions, sliced small
3 tbspns fresh cilantro, coarsely chopped
Sour Cream
Shredded Cheese
Place medium-sized sauce pan filled with 4
cups water on high heat. Add in drumsticks and let ingredients reach a rolling
boil. Lower heat to medium then let contents cook for another 15-20
minutes until drumsticks are fully cooked. Pull out drumsticks. Let
them cool then discard skin and debone each piece. Chop meat into
bite-sized pieces then set aside. Also, set aside newly made chicken
broth for later use.
Preheat oven at 450 degrees. Score the
bottom of each tomato and place on foil-lined baking sheet. Roast
tomatoes until softened and slightly scorched all over. Meanwhile, split
open guajillo chiles and remove seeds. Toast peppers in cast iron skillet
until odor permeates. Place peppers in bowl of cold water until
soft. Next, toast onions and garlic in cast iron skillet for 10 minutes
until charred on both sides. Combine, skinned tomatoes, onion, oregano,
garlic, sriracha, chiles, and all spice in blender. Pulse blend until
smooth. Heat cooking oil at medium-high heat in large pot and pour in
puree. Cook for 5 minutes until puree thickens. Add 1 cup water,
sugar, vinegar, chipotles, and salt. Let ingredients simmer for another
30 minutes. Finally, toss in chicken, hominy, chicken stock, and more
salt to taste. Let pozole simmer on low for another 15 minutes then it’s
ready to serve. Have toppings ready to add to individual servings of
pozole.
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