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Traditional Mexican Food Recipes Traditional Mexican recipes food blog

Traditional Mexican Food Recipes Traditional Mexican recipes food blogTraditional Mexican Food Recipes Traditional Mexican recipes food blogTraditional Mexican Food Recipes Traditional Mexican recipes food blog

Traditional Mexican Food Recipes Traditional Mexican recipes food blog

Traditional Mexican Food Recipes Traditional Mexican recipes food blogTraditional Mexican Food Recipes Traditional Mexican recipes food blogTraditional Mexican Food Recipes Traditional Mexican recipes food blog

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I am thrilled to share authentic Mexican recipes with future generations. These recipes are carefully selected to ensure that they are easy to follow yet finely crafted to deliver the authentic taste of Mexican cuisine. I aim to preserve Mexico's rich culinary heritage and inspire you to explore new flavors and cooking techniques. Whether you are an experienced cook or just starting your culinary journey, I hope you will find these recipes valuable and enjoyable. 

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My name is Ana M Regalado. I am a proud mother of seven and Nana to five amazing grandkids. My passion for food led me to start blogging my recipes during the lockdown in 2020, not only to share with my family but also with all of you. 

Traditional Mexican Recipes Mexican food food blog

 I always believed that cooking is not just about feeding yourself or your family, but it's a way to express your creativity and show your love for others. That's why we strive to make cooking fun, easy, and accessible to everyone. Food brings people together to make memories for years to come. Traditional Mexican recipes Mexican food food blog

I love to inspire people to prepare delicious meals at home. Cooking should be fun and accessible to everyone, regardless of their skill level or budget. 

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Red Chicken Pozole

February 12, 2024|Caldos/Stews, Chicken Recipes, Dinner, Soup-Sopa

Pozole de Pollo Rojo 



Red Chicken Pozole
Red Chicken Pozole


Whether winter or summer, this delicious and filling chicken pozole is guaranteed to impress. The irresistible combination of flavors and ingredients will satisfy even the most discerning palates. So treat yourself and your guests to a scrumptious and fulfilling meal and make your next get-together memorable!


Below is a list of ingredients and topping suggestions for preparing a delicious Pozole dish.


Ingredients


- 10 lbs of bone-in chicken thighs 

- 6 lbs of Nixtamal or one large can of hominy

- 6 oz of NM Chili Pods or Guajillo 

- Chile de Arbol or Puya to add extra heat (Optional; approximately 8-10 Chiles de Arbol)

- One large white onion 

- Three heads of garlic (divided)

- Salt and chicken bouillon to flavor the dish (1-2 tbsp to boil the chicken, 1-2 tsp for the salsa, and 2-3 tbsp of chicken bouillon to flavor the pozole) 

- 1 Tsp black peppercorns 

- 1-2 tbsp of Mexican Oregano 

- 10 quarts of water or as needed 


Topping Suggestions 

Cabbage, Lettuce, Onion, Radishes, Lime Juice, Mexican Oregano, Salsa, Chips, or Tostadas


Ingredients for the salsa: 


- 1 oz of chile de Arbol (approximately 20-25) 

- One head of garlic, peeled 

- One NM Chile Pod or Guajillo pepper 

- One tsp of salt or to your taste 

- 1 cup to 1-1/4 cup oil


Preparing Nixtamal at home is a simple process that requires dry corn kernels, calcium hydroxide, and water. You can boil the corn with these ingredients, let it sit overnight, and then drain and rinse it. The corn is now called Nixtamal and can be ground into a paste or dough called "masa" for making tortillas and tamales or used whole in dishes like chicken pozole or menudo; you can store the Nixtamal in an airtight container in the refrigerator or freezer for a few days for later use.


Canned hominy can be a great alternative if you cannot find Nixtamal. Hominy is a type of corn that has undergone nixtamalization, which involves soaking and cooking the dried corn kernels in an alkaline solution, such as lime water. This process softens the tough outer layer, making the corn more nutritious and digestible.   

Canned hominy is already cooked and preserved in brine or water, so it does not require the same preparation process as Nixtamal. Therefore, when using canned hominy, it is best to add it towards the end of the cooking process to prevent it from becoming too mushy or overcooked. 

Drain and rinse the hominy before adding it to your recipe to remove excess salt or brine.   Whether you are making pozole, menudo, or another traditional dish that calls for Nixtamal, canned hominy can be a convenient and delicious substitute that will achieve a similar texture and flavor.




This recipe can be prepared with pork or chicken; I used chicken in this recipe.

If you plan on making pozole or any other caldo/stew that requires chicken as one of the main ingredients, I highly recommend using bone-in chicken thighs in the recipe. Chicken thighs provide a rich and delicious flavor to the broth, and the bones add depth to the dish's overall taste. In addition, the fat content in the chicken thighs helps keep the meat tender and juicy, making it the perfect choice for soups and stews. So next time you're in the kitchen, consider swapping out chicken breasts for bone-in chicken thighs to take your dish to the next level!

If you prefer pork, I would suggest using bone-in pork shoulder to add more depth and richness to the flavor. The bone contains a lot of collagen, which helps break down the meat and infuse it with delicious flavors. 

It's important to remember that pork requires a longer cooking time to achieve the perfect texture. The meat must be cooked for at least 2-1/2 to 3 hours or more to ensure it becomes tender and juicy and falls apart effortlessly. This will allow the flavors to fully develop and create a mouth-watering dish to impress your guests.



Cooking Instructions


  1. If you are using Nixtamal, begin by rinsing it thoroughly with warm water until the water runs clear. Once rinsed, place the Nixtamal in a bowl and cover it entirely with water. Add a couple of tablespoons of baking soda to the water and allow it to soak for 20-30 minutes.
  2. Trim off excess fat from the chicken thighs and rinse with cold water.
  3. In a large stockpot, Fill the stock pot with 8-10 quarts of water, one white onion, two heads of garlic, and salt. Bring to a boil before adding the chicken, and boil for 30-40 minutes, 
  4. Remove the stems and seeds from the chiles. For chiles de arbol, remove only the stems. After removing the stems and seeds, place the chiles in a strainer and rinse them thoroughly under running water. This will help to remove any dirt, debris, or residue that may be present on the peppers. Make sure to rinse them well to ensure that they are clean and ready to use in your recipe.
  5. Add the peppers to a stock pot and soak them in hot boiling water for 20-30 minutes.
  6. Carefully remove the chicken with a head of garlic and onion from the pot. Allow the chicken to cool before shredding it. The cooked garlic and onion can be set aside to prepare the sauce.
  7. Add the clean Nixtamal to the pot with the broth and boil for one hour. 
  8. To prepare the sauce, transfer the hydrated peppers to a blender. Then, squeeze in the garlic pulled from the pot into the blender, along with the remaining garlic cloves and onion from the pot. Add the spices, peppercorns, salt, and 3-4 cups of water used for soaking the peppers to help blend the ingredients. 
  9. Depending on the consistency of the salsa, you can either add it directly to the pot with the Nixtamal or strain it before adding. Then, add more water, oregano, and chicken bouillon as required. Mix everything together and let it boil for 20-30 minutes. After that, add the shredded chicken and boil for 15-20 minutes. Once done, your delicious pozole is ready to be enjoyed!
  10. Garnish with your favorite topping and enjoy with tostadas or chips. 



ESPAÑOL

Pozole Rojo con Pollo
Pozole Rojo con Pollo



Ya sea invierno o verano, este delicioso y abundante pozole de pollo seguramente impresionará. La irresistible combinación de sabores e ingredientes satisfará incluso los paladares más exigentes. ¡Así que regálate a ti y a tus invitados una comida deliciosa y satisfactoria y haz que tu próxima reunión sea memorable!

A continuación se muestra una lista de ingredientes y sugerencias de aderezos para preparar un delicioso platillo de pozole.


Ingredientes

- 10 libras de muslos de pollo con hueso
- 6 libras de Nixtamal o una lata grande de maíz molido
- 6 oz de NM Chili Pods o Guajillo
- Chile de Árbol o Puya al gusto para hacerlo picante
- Una cebolla blanca grande
- Tres cabezas de ajos divididos
- Sal y caldo de pollo para darle sabor al platillo (1-2 cucharadas para hervir el pollo, 1-2 cucharaditas para la salsa y 2-3 cucharadas de caldo de pollo para darle sabor al pozole)
- 1 cucharadita de granos de pimienta negra
- 1 cucharada de orégano mexicano
- 10 litros de agua o la cantidad necesaria
Sugerencias de cuberturas


Repollo, lechuga, cebolla, rábanos, jugo de lima, orégano mexicano, salsa, papas fritas o tostadas

Ingredientes para la salsa


- 1 onza de chile de árbol (aproximadamente 20-25)
- Una cabeza de ajo pelada
- Una vaina de chile NM o chile guajillo
- Una cucharadita de sal o al gusto
- 1 taza a 1-1/4 taza de aceite


Preparar el Nixtamal en casa es un proceso sencillo que requiere granos de maíz secos, hidróxido de calcio o CAL y agua. Puedes hervir el maíz con estos ingredientes, dejarlo reposar toda la noche y luego escurrirlo y enjuagarlo. El maíz ahora se llama Nixtamal y se puede moler para "masa" para hacer tortillas y tamales o usarse entero en platos como pozoles  o menudo. Tambien lo se puedesguardar el Nixtamal en un recipiente hermético en el refrigerador o congelador durante unos días para usarlo durante la semana.

El maíz enlatado puede ser una gran alternativa si no puedes encontrar Nixtamal. 


El maíz enlatado ya está cocido y conservado en salmuera o agua, por lo que no requiere el mismo proceso de preparación que el Nixtamal. Por lo tanto, cuando utilice maíz enlatado, es mejor agregarlo hacia el final del proceso de cocción para evitar que quede demasiado blando o demasiado cocido.
Escurre y enjuaga el maíz molido antes de agregarlo a tu receta para eliminar el exceso de sal o salmuera. Ya sea que estés preparando pozole, menudo u otro platillo tradicional que requiera Nixtamal, el maíz enlatado puede ser un sustituto conveniente y delicioso que logrará una textura y sabor similar.



Esta receta se puede preparar con cerdo o pollo, yo use pollo en esta receta.


Si planeas hacer pozole o cualquier otro caldo/guiso que requiera pollo como uno de los ingredientes principales, te recomiendo usar muslos de pollo con hueso en la receta. Los muslos de pollo aportan un sabor rico y delicioso al caldo, y los huesos añaden profundidad al sabor general del plato. Además, el contenido de grasa de los muslos de pollo ayuda a mantener la carne tierna y jugosa, lo que la convierte en la opción perfecta para sopas y guisos. Así que la próxima vez que estés en la cocina, considera cambiar las pechugas de pollo por muslos de pollo con hueso para llevar tu plato al siguiente nivel.

Si prefiere la carne de cerdo, le sugiero que use paleta de cerdo con hueso para agregar más profundidad y riqueza al sabor. El hueso contiene una gran cantidad de colágeno, lo que ayuda a descomponer la carne y a infundirle sabores deliciosos.
Es importante recordar que la carne de cerdo requiere un tiempo de cocción más prolongado para lograr la textura perfecta. La carne debe cocinarse durante al menos 2-1/2 a 3 horas o más para garantizar que quede tierna y jugosa y se deshaga sin esfuerzo. Esto permitirá que los sabores se desarrollen completamente y creará un plato delicioso para impresionar a sus invitados



Instrucciones de cocina

  1. Si está usando Nixtamal, comience enjuagándolo bien con agua tibia hasta que el agua salga limpia. Una vez enjuagado, coloca el Nixtamal en un recipiente y cúbrelo completamente con agua. Agrega un par de cucharadas de bicarbonato de sodio al agua y déjala en remojo durante 20 a 30 minutos.
  2. Quite el exceso de grasa de los muslos de pollo y enjuáguelos con agua fría.
  3. En una olla grande, llénela con 8 a 10 litros de agua, una cebolla blanca, dos cabezas de ajo y sal. Llevar a ebullición, añadir el pollo y hervir durante 30-40 minutes.
  4. Retire los tallos y las semillas de los chiles. Para los chiles de árbol, retira solo los tallos. Después de quitarles los tallos y las semillas, coloca los chiles en un colador y enjuágalos bien con agua. Esto ayudará a eliminar la suciedad y residuos que puedan estar presentes en los chiles. Asegúrate de enjuagarlos bien para asegurarte de que estén limpios y listos para usar en tu receta.
  5. Agrega los pimientos a una olla y remójalos en agua hirviendo durante 20 a 30 minutes.
  6. Retiramos con cuidado de la olla el pollo con una cabeza de ajo y la cebolla. Deja que el pollo se enfríe antes de desmenuzarlo. El ajo y la cebolla cocidos reservalos  para preparar la salsa.
  7. Agregar el Nixtamal limpio a la olla con el caldo y deja hervir por una hora.
  8. Para preparar la salsa, agregar los chiles hidratados a una licuadora. Luego, exprime el ajo sacado de la olla en la licuadora, junto con los dientes de ajo pelados y la cebolla restantes de la olla. Agrega las especias, los granos de pimienta, la sal y 3-4 tazas de agua usada para remojar los chiles para ayudar a mezclar los ingredients.
  9. Dependiendo de la consistencia de la salsa, puedes agregarla directamente a la olla con el Nixtamal o colarla antes de agregarla. A este punto, agrega más aguasi es necesario junto con orégano y caldo de pollo en polvo para agregar mas sabor. Mezclar todo y dejar hervir durante 20-30 minutos. Después de eso, agrega el pollo desmenuzado y deja hervir durante 15-20 minutes.
  10.  Una vez listo, ¡tu delicioso pozole estará listo para disfrutar con tus ingredientes favorites!

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