Red pozole (Pozole rojo) from Chicano Eats: Recipes from My Mexican-American Kitchen (page 117) by Esteban Castillo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sharone7 on January 06, 2021

    I always make pozole on new year's day and thought I'd try this recipe this year. It makes a lot of soup! I loved the flavor of the chili puree (which I did the day before to save time day of), but I might remove the skin from some/all of the chicken thighs next time--there was a pretty thick layer of fat on top of the soup as it cooked that made taste-testing and adjusting a bit of a challenge. In addition to the usual onion, cabbage, and radish toppings, lots of avocado (not called for in the recipe but in the accompanying photo), cilantro, and fresh lime juice really rounded out the flavors.

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