Blue Corn Chicken Pozole

Updated at: Thu, 17 Aug 2023 10:01:31 GMT

Step 1

The day before, rinse the blue corn pozole and transfer to a bowl or pot. Cover with a generous amount of water and let it sit overnight.

Step 2

Next day, drain the water from the blue corn. Cover with fresh water. Bring up to a boil. Reduce heat slightly, cover partially and continue cooking for 2 to 2 1/2 hours or until the corn is tender.

Step 3

In another large pot, add the chicken, 1/2 the onion, 1/2 the head of garlic, celery, carrot, bay leaves, peppercorns, cilantro, salt to taste and 10 cups of water. Heat to medium. When it comes up to a boil, reduce the heat, skim off the top as needed. Cover 3/4 of the way and continue cooking for 45 minutes.

Step 4

When the chicken is done cooking, cover it completely and let it sit until the blue corn pozole is done cooking.

Step 5

Remove the stems and seeds from the large chile california or guajillo. If the chile de arbol has stems, remove them as well. I leave the seeds in the chile de arbol, but if you want a more mild salsa, remove them. Transfer chiles to a pot. Quickly rinse and drain to remove any dirt. Add 1/2 of remaining onion and 2 cloves of remaining garlic. Cover with water, bring to a boil, then reduce heat. Continue cooking for 10-12 minutes. Remove from heat.

Step 6

Drain the water from the softened chiles. Transfer ingredients to the blender. Add 1 cup fresh water or broth, 1/2 teaspoon cumin and salt to taste. Blend on high until very smooth. Taste for salt. If you want to add another level of flavor to this salsa, I would suggest frying the salsa in a little preheated oil for 7-9 minutes. Transfer to serving bowl when ready.

Step 7

Once the blue corn is cooked through, remove from heat. Drain out all of the liquid from the corn, making sure you leave at least 2 cups of the pozole broth in the pot.

Step 8

Remove the chicken and transfer to a plate. Shred the meat and transfer it to the pot with pozole. Strain out all the solids from the chicken broth and pour broth into pot with pozole. Add the 2 teaspoons of Mexican oregano. Taste for salt and continue cooking for 30 minutes at at medium heat.

Step 9

Ladle pozole into serving bowls. Garnish with shredded cabbage, radishes, red chile salsa, oregano, pepper flakes(if you like spicy) and lime.

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