Name: Mexican pozole (pozole rojo de pollo)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 plum tomatoes halved; 1 small onion peeled and halved; 6 garlic cloves peeled; 1 tsp dried oregano; 4 chicken legs skins on; 6 guajillo chillies cleaned, seeds and stems removed; 830g tin pre-cooked hominy rinsed; ¼ iceberg lettuce finely shredded; 1 small onion finely chopped; 10 radishes thinly sliced; dried oregano; crushed chiltepines or chopped bird's-eye chillies; 2 limes cut into wedges

3 plum tomatoes
halved
1 small onion
peeled and halved
6 garlic cloves
peeled
1 tsp dried oregano
4 chicken legs
skins on
6 guajillo chillies
cleaned, seeds and stems removed
830g tin pre-cooked hominy
rinsed

TO SERVE

¼ iceberg lettuce
finely shredded
1 small onion
finely chopped
10 radishes
thinly sliced
dried oregano
crushed chiltepines or chopped bird's-eye chillies
2 limes
cut into wedges

Method

step 1
Put the tomatoes, onion, garlic, oregano, chicken legs, 2 tbsp of sea salt and 2 litres of water in a large cast-iron pot or pan. Bring to the boil over a high heat. Remove any scum that forms on top before reducing the heat, covering with a lid and cooking over a low heat for 30 mins.
step 2
Remove the chicken from the broth to avoid overcooking. Add the guajillo chillies to the broth for 10 mins to rehydrate, then remove them from the broth together with the onion, garlic and tomatoes, and put in a blender to whizz until smooth. Strain the sauce over the broth to get rid of anything that didn’t blend properly.
step 3
Add the hominy and cook for 30 mins until the grains are soft. Shred the chicken and return the meat to the broth for the final 10 mins of cooking.
step 4
Serve with a little of each topping, finishing with a squeeze of lime juice.