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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the upper third of the oven and heat the oven to 500 degrees F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato. | 2. Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they’re cool enough to handle, pull off and discard the skin. | 3. Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs. | 4. Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute. | 5. Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes. | 6. While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion. | 7. Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes. | 8. In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes. | 9. Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt. | 10. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes. | 11. If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes. | 12. If you don’t have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they’re cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips. | 13. Add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string. | 14. Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes. | 15. To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beefsteak tomato	2		cored	-	-	-	-
guajillo chilies	8		wiped	-	-	-	-
garlic clove	20		peeled	-	-	-	-
white onion	1		cut	28.0	6.537999999999999	0.77	0.07
clove	5			28.77	6.8806	0.6268	1.365
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
white vinegar	3	tablespoons	distilled	8.046	0.0179	0.0	0.0
sugar	2	teaspoons	granulated	13.325	2.5003	0.4171	0.20800000000000002
kosher salt				-	-	-	-
poblano chile	2			-	-	-	-
chicken drumstick	6			11959.2	21.4722	260.3844	1202.1714
chicken thigh	6			11959.2	21.4722	260.3844	1202.1714
chicken broth	1	quart	low sodium	-	-	-	-
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
kosher salt				-	-	-	-
cilantro	1			-	-	-	-
mint sprig	5			-	-	-	-
hominy	4	cans	drained rinsed	712.4438	141.1034	14.6447	8.7076
romaine lettuce	1/2		cored sliced	3.995	0.7732	0.2891	0.0705
radish	8		trimmed sliced	5.76	1.224	0.2448	0.036000000000000004
lime	2		cut	-	-	-	-
mexican oregano	2	teaspoons	dried	-	-	-	-
arbol chile	3/4	teaspoon		-	-	-	-
kosher salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.