Food for Every Soul

Hello Helpers! Welcome back finally to another edition of Food for Every Soul by myself, Mayathefirst! In this series I interview people from the Help Force about their favorite and famous recipes. For this post and possibly month, I will be doing Holiday Recipes! So for this one, I decided to interview someone you see every day in HF, and not only that, but also someone who’s always so cheerful and joyful! You see her simping sometimes, but it’s all because she has a kind heart that likes to compliment everyone. Words are a lot, but to our amazing friend and wonderful troop, we introduce to you the none and only HF Commodore: xchrissyx! (Thank you Rooboo for helping!)

Food for Every Soul » The Help Force

I started off by asking Chrissy some questions about the recipe she decided to share with us today!

Welcome Chrissy to the interview! Can you tell us what Holiday Recipe you will talking about today?

Chrissy: Today, I’ll be sharing with all the lovely people of HF :dogluv: a recipe for pozole rojo de pollo

Cómo hacer pozole rojo de pollo (receta fácil de comida mexicana)

Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Chrissy: Pozole is a traditional Mexican dish that is especially made during the holidays. I find it to be a very comforting and warm dish to enjoy during the cold weather.

Here comes the best part, the Recipe! (As explained by Chrissy)


» Awhole chicken

» Garlic

» Onion

» Salt

» Mexican Oregano

» Can of precooked white hominy (reccomend Bush’s)

» Chiles guajillos

» Chiles de arbol



» Shredded cabbage

» Sliced avocado

» Sliced radishes

» Chopped onions

» Mexican oregano

» Lime wedges (to squeeze into the pozole)

» Tostadas (adds a nice crunch)



1) In a big pot, fill with water and add a whole garlic and a whole onion, and let it come to a low boil.
2) Once boiling, add your chicken, salt, and something my mom enjoys adding is Knorr chicken flavoring. (Another of her tips is to spoon out the oily fat that swims up to the surface.)
3) While the chicken is cooking, slit open 10 chiles guajillos and 4 chiles de arbol to remove all the seeds. After removing the seeds, rinse them thoroughly. Then in a smaller pot, boil all the chiles.
4) With the chicken on it’s half way cooking point, open a can of hominy and drain it. Rinse it thoroughly and drain again. Then add the drained hominy to the big pot.
5) Once all the chiles have soften, use small tongs to scoop them into the blender. Add a pinch of salt, 1/4 of an onion, 5 garlic cloves, a handful of mexican oregano, and just a bit of the boiled water used for the chiles. Liquify.
6) Once the salsa roja for the pozole is done, pour it into a liquid strainer to swift into the pot of chicken. Once all through, stir. Tastes for seasoning and add more salt or oregano to your liking. Wait for 30 minutes, and you have pozole!

Do you have any tips or tricks on making it or why people may like this recipe, or any memories from it? 


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