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Rach's rojo pozole chili — inspired by a classic Mexican stew of pork + hominy — swaps in quick-cooking ground turkey or rotisserie chicken as a shortcut.
Ingredients
- 3 to 4 dried ancho chili peppers, stemmed and seeded
- 3 dried guajillo chili peppers, stemmed and seeded
- 4 to 5 dried chile de Arbol, stemmed and seeded
- 6 cups chicken bone broth
- One 14-ounce can fire-roasted diced tomatoes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 5 to 6 large cloves garlic, chopped
- 2 tablespoons chipotle paste from a tube or Chipotle-flavored hot sauce (Rach's go-to is Chipotle Tabasco)
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- 2 pounds ground turkey or 1 roast or rotisserie chicken, meat removed from skin and bones and pulled or chopped
- Salt and pepper
- 1 cup lager beer (golden in color and light in flavor)
- 1 large can hominy (28 to 32 ounces), or two 15-ounce cans hominy
- One 15-ounce can pinto beans
To serve:
- Thinly sliced radishes
- Scallions, bias-cut
- Cilantro leaves
- Diced avocado with lime
- Crumbled cotija
Yield
Serves: 6
Preparation
Heat a stainless steel pot over medium. Place chili peppers in a pot and toast until fragrant, about 2 to 3 minutes. Add 2 cups broth and bring to a boil. Reduce heat to simmer and soften peppers in broth for 10 minutes then puree in food processor blender with fire-roasted tomatoes.
In a Dutch oven, heat oil, 2 turns of the pan, over medium-high heat, add the onions, garlic, paste, cumin and oregano, soften a few minutes, add meat and crumble if raw, and season with salt and pepper. Add 1 cup beer and let it absorb, then add puree, remaining broth, hominy and beans and simmer to thicken.
Serve Pozole Rojo-Style Chili with toppings of choice.