Pozolillo Mio {Red Chicken and Fresh Corn Pozole}

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This is a recipe that I will be making in the next few weeks, Will let you know how it came out.

Copied from lacocinadeleslie.com
Pozolillo Mio {Red Chicken and Fresh Corn 
Pozole} 

Someone once said 
that "food is the most primitive form of comfort".  I don't remember who said it 
or if those are even the exact words, but I do agree with it whole-heartedly. 
 Food has the ability to comfort us and make us feel better, like a bowl of 
Caldo de Pollo (Chicken Soup), when you're feeling 
sick.  A big bowl of creamy Macaroni and Cheese when you're feeling a little homesick. 
 Or a couple of scoops of ice cream, after you've fallen and scraped your knee. 
 Food soothes our souls like a warm embrace. 

And that's exactly what 
we've needed to help us get through the last couple of weeks.  For those of you 
that don't know, my beloved mother-in-law passed away last week.  Her sudden 
passing has been devastating to us all.  And while nothing can take away the 
pain of our loss,  we can find comfort in the dishes she used to prepare for us, 
like her Pozole and Tostadas de Lomo, and the treasured memories they 
evoke.

As much as I longed for a bowl of my suegra's Pozole, I 
wasn't up for the time-consuming work of soaking the dried corn and rinsing it, 
then cooking it again waiting for it to soften.  And I didn't want to cheat by 
using canned hominy, like I usually do.  So, I settled for something a little 
easier, but just as warm and inviting...Pozolillo Rojo. 
 Pozolillo has all the same great flavor of regular 
Pozole, but it's made with chicken and fresh corn, and takes a lot less 
time to prepare. Like Pozole, Pozolillo Rojo is flavored 
with dried ancho chilies and garlic, but there is also a green version 
called Pozolillo Verde, made with roasted poblano peppers.  I'll 
share that recipe with you next week.   

Pozolillo Rojo
(Red Chicken and Fresh 
Corn Pozole)

Ingredients:

2 pounds bonesless, skinless chicken breasts, cut in bite-size pieces 
3 cups fresh corn kernels (I used maiz negro -a reddish-purple corn- 
but any color corn will do) 
3 dried ancho chilies  
2 cloves garlic 
Garnishes:

Shredded cabbage 
Chopped red onion 
Thinly sliced radishes 
Lime wedges 
Tostadas 
Directions:
Fill a 3-quart pot with 8 to 
10 cups of water, depending on how much broth you want.  Add the chicken, corn 
kernels and one clove of garlic; season with salt.  Cover pot and bring soup to 
a boil over high heat.  Reduce heat to medium-low and let simmer for  about 45 
minutes.

While the soup is chicken and corn kernels are cooking, bring 
the dried ancho chilies to a boil in 2 cups of water in a small saucepan. 
 Remove from heat and let cool slightly, until the chilies are very soft. 
 Remove the stems and seeds from the chilies.  Puree the chilies, their cooking 
water, and the remaining garlic clove in a blender until smooth. 

Strain 
the puree into the soup, stirring gently until well combined; season with more 
salt if necessary.  Let the Pozolillo simmer for another hour.  To serve, 
ladle Pozolillo into bowls. 

Top with shredded 
cabbage, chopped onion, sliced radishes, and a squeeze of fresh lime juice. 
 Serve with tostadas.  Enjoy!!! 

.COM

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MTMan Members Profile Send Private Message Find Members Posts Add to Buddy List Cook's Assistant Joined: 23 April 2011 Location: Brookings, OR. Status: Offline Points: 98	Post Options Post Reply Quote MTMan Report Post Thanks(0) Quote Reply Topic: Pozolillo Mio {Red Chicken and Fresh Corn Pozole} Posted: 06 October 2012 at 22:28
	This is a recipe that I will be making in the next few weeks, Will let you know how it came out. Copied from lacocinadeleslie.com Pozolillo Mio {Red Chicken and Fresh Corn Pozole} Someone once said that "food is the most primitive form of comfort". I don't remember who said it or if those are even the exact words, but I do agree with it whole-heartedly. Food has the ability to comfort us and make us feel better, like a bowl of Caldo de Pollo (Chicken Soup), when you're feeling sick. A big bowl of creamy Macaroni and Cheese when you're feeling a little homesick. Or a couple of scoops of ice cream, after you've fallen and scraped your knee. Food soothes our souls like a warm embrace. And that's exactly what we've needed to help us get through the last couple of weeks. For those of you that don't know, my beloved mother-in-law passed away last week. Her sudden passing has been devastating to us all. And while nothing can take away the pain of our loss, we can find comfort in the dishes she used to prepare for us, like her Pozole and Tostadas de Lomo, and the treasured memories they evoke. As much as I longed for a bowl of my suegra's Pozole, I wasn't up for the time-consuming work of soaking the dried corn and rinsing it, then cooking it again waiting for it to soften. And I didn't want to cheat by using canned hominy, like I usually do. So, I settled for something a little easier, but just as warm and inviting...Pozolillo Rojo. Pozolillo has all the same great flavor of regular Pozole, but it's made with chicken and fresh corn, and takes a lot less time to prepare. Like Pozole, *Pozolillo Rojo* is flavored with dried ancho chilies and garlic, but there is also a green version called Pozolillo Verde, made with roasted poblano peppers. I'll share that recipe with you next week. Pozolillo Rojo (Red Chicken and Fresh Corn Pozole) Ingredients: 2 pounds bonesless, skinless chicken breasts, cut in bite-size pieces 3 cups fresh corn kernels (I used maiz negro -a reddish-purple corn- but any color corn will do) 3 dried ancho chilies 2 cloves garlic Garnishes: Shredded cabbage Chopped red onion Thinly sliced radishes Lime wedges Tostadas Directions: Fill a 3-quart pot with 8 to 10 cups of water, depending on how much broth you want. Add the chicken, corn kernels and one clove of garlic; season with salt. Cover pot and bring soup to a boil over high heat. Reduce heat to medium-low and let simmer for about 45 minutes. While the soup is chicken and corn kernels are cooking, bring the dried ancho chilies to a boil in 2 cups of water in a small saucepan. Remove from heat and let cool slightly, until the chilies are very soft. Remove the stems and seeds from the chilies. Puree the chilies, their cooking water, and the remaining garlic clove in a blender until smooth. Strain the puree into the soup, stirring gently until well combined; season with more salt if necessary. Let the Pozolillo simmer for another hour. To serve, ladle Pozolillo into bowls. Top with shredded cabbage, chopped onion, sliced radishes, and a squeeze of fresh lime juice. Serve with tostadas. Enjoy!!! .COM

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 07 October 2012 at 02:39
	MT Man, Buenas Días, This is quite a nice idea for a crisp autumn day´s Saturday lunch. Thanks for posting, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.