Traditionally, pozole is a brothy stew with hominy, chiles, and usually pork. This version is thicker and saucier. At the restaurant, Chef Colby adds a dark chocolate mole to the plate to give it another flavor and another texture. Here he’s simplified the recipe, stripping it down to a skillet-smashed chicken and a hearty hominy stew with a touch of spice.
- For the pozole:
- ¼ cup vegetable oil
- 1 small onion, diced
- ½ red bell pepper, diced
- 6 garlic cloves, thinly sliced
- 4 teaspoons chili powder
- 1 cup canned San Marzano tomatoes, with liquid
- 2 cups hominy, soaked overnight in 8 cups water
- 9 cups chicken stock
- 4 ounces Smart Chicken hot smoked sausage
- ¼ cup crème fraîche
- Salt, to taste
- For the chicken:
- 1 tablespoon cumin seeds
- 1 tablespoon dried red pepper flakes
- 1½ tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 1 tablespoon hot paprika
- 4 Smart Chicken boneless skinless breasts
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic, minced
- Zest of 1 lime, finely grated
- 2 shallots, sliced
- 2 tablespoons freshly squeezed lime juice
- ¾ cup sherry vinegar
- 1 cup olive oil
- 2 limes, halved, for garnish
For the pozole:
Heat 3 tablespoons of the vegetable oil in a large saucepan over medium-high heat. Stir in the onion, bell pepper, and garlic, and cook until the vegetables have softened and begun to caramelize, about 5 minutes. Stir in the chili powder and cook for about 30 seconds, stirring to coat the vegetables with the spice.
Stir in the tomatoes and cook to soften, about 2 minutes. Add the pozole and 3 cups of chicken stock and cook for about 2 hours, adding the rest of the chicken stock periodically as the pozole soaks it up.
Heat the remaining 1 tablespoon vegetable oil in a small sauté pan over medium-high heat. Brown the sausage, about 3 minutes. Add the sausage to the pozole and cook for another 5 minutes. Stir in the crème fraîche and season the pozole with salt to taste.
Make the chicken:
Toast the cumin seeds, red pepper flakes, coriander seeds, and peppercorns in a small skillet over low heat for about 2 minutes, or until the aroma starts to emerge. Pulse the spices in a spice grinder until coarsely ground. Add the paprika and mix to combine.
Rub the chicken breasts all over with the spice mixture, thyme, garlic, lime zest, and shallots in a shallow baking dish. Add the lime juice, sherry vinegar, and oil. Cover and let the chicken marinate in the refrigerator for 2 to 4 hours, but no longer.
Preheat the oven to 350°F. Heat a large griddle over medium-high heat.
Wipe the chicken clean of the marinade, reserving ¼ cup of the marinade. Lay the chicken breasts on the griddle and flatten them with a large, heavy skillet or bricks wrapped with aluminum foil. Let the chicken brown on both sides under the weight, searing them for about 3 minutes per side.
Pour the reserved marinade into a roasting pan. Place the chicken breasts in the roasting pan and roast them in the oven for 20 minutes.
Divide the pozole and chicken among 4 plates. Garnish each plate with half a lime and crème fraîche if desired.