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December 04, 2016
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Soup's on

Photos by Laura Silverman

Remove softened chilies from soaking liquid and place in a food processor along with diced garlic, 3/4 cup of soaking liquid and 1/2 teaspoon sea salt. Puree into a thick sauce, adding more liquid as needed. 

Remove chicken breasts from pozole and shred. Return to pot. Taste and season with salt. Stir in 1/4 cup of chili sauce. 

To serve, ladle pozole into bowls and top with a drizzle of chili sauce, sliced radishes, cilantro leaves and cracklings. Pass more chili sauce at the table. 

*Pozole keeps in the fridge for 5 days and the flavors continue to improve; it also freezes well so go ahead and make a double batch.