Hearty Chicken Pozole Rojo Recipe with 6 Pro Tips

There’s something magical about a steaming bowl of Chicken Pozole Rojo—the kind of dish that warms you from the inside out. I still remember my first taste at a tiny roadside stand in Mexico, where the rich red chile broth and tender chicken made me an instant believer. This isn’t just soup; it’s comfort in a bowl, a tradition passed down through generations. The best part? It’s surprisingly simple to make at home. With hominy adding heartiness and that deep, smoky chile sauce, every spoonful feels like a hug. Whether it’s a chilly evening or a family gathering, this pozole always hits the spot.

Why You’ll Love This Chicken Pozole Rojo

This Chicken Pozole Rojo isn’t just another soup—it’s a bowl full of warmth, tradition, and bold flavors that’ll make your taste buds dance. Here’s why it’s become my go-to comfort dish:

• Quick & easy: From pot to bowl in about an hour—most of that’s hands-off simmering time while the magic happens.
• Rich, complex flavors: The combo of guajillo and ancho chiles creates this incredible depth that store-bought soups just can’t match.
• Crazy versatile: Serve it as-is for a light meal or load it up with all the fixings (hello, avocado and lime!) for a feast.
• Nutritious comfort food: Packed with lean protein from the chicken and fiber from the hominy—it’s hearty without feeling heavy.
• Better tomorrow: Like all great soups, the flavors get even deeper if you let it sit overnight.
• Crowd-pleaser: I’ve yet to meet anyone who doesn’t go back for seconds (or thirds!).

Trust me, once you try this version, you’ll understand why pozole has been a Mexican staple for centuries!

Ingredients List for Chicken Pozole Rojo

What I love about Chicken Pozole Rojo is how simple the ingredients are—just a handful of things you can find at any grocery store, but they come together into something extraordinary. Here’s what you’ll need:

• 2 lbs chicken thighs (bone-in for more flavor, but boneless works too)
• 4 cups chicken broth (homemade if you’ve got it!)
• 2 cups water
• 1 can (29 oz) hominy, drained and rinsed—that’s the chewy corn kernels that make pozole special
• 3 dried guajillo chiles (for that perfect smoky-sweet base)
• 2 dried ancho chiles (adds rich, raisin-like depth)
• 1 onion, roughly chopped (no need to be perfect here)
• 3 garlic cloves, peeled (more if you’re a garlic lover like me)
• 1 tsp cumin (the secret spice that ties everything together)
• 1 tsp oregano (Mexican oregano if you can find it)
• Salt to taste—start with 1 tsp and adjust at the end

See? Nothing fussy—just good, honest ingredients that transform into magic when you simmer them together.

Equipment You’ll Need

Making Chicken Pozole Rojo is a breeze, and you probably already have everything you need in your kitchen. Here’s the short and sweet list:

• Large pot (for simmering the broth and chicken)
• Skillet (to toast those chiles to perfection)
• Blender (for that smooth, velvety chile sauce)
• Strainer (to catch any bits from the sauce)
• Cutting board & knife (for prepping the onion and garlic)

That’s it! No fancy gadgets—just the basics to whip up a pot of pure comfort.

How to Prepare Chicken Pozole Rojo

Now for the fun part—turning those simple ingredients into the most comforting bowl of Chicken Pozole Rojo you’ve ever tasted! Don’t let the multiple steps fool you; this comes together like a dream. Just follow my tried-and-true method, and you’ll be ladling out perfect pozole in no time.

Step 1: Cook the Chicken

First, grab your biggest pot and add the chicken thighs, broth, and water. Bring it all to a gentle boil over medium heat—no rushing here! Once it’s bubbling, reduce to a simmer and let those thighs cook until they’re fall-apart tender, about 25-30 minutes. You’ll know they’re done when the meat pulls easily from the bone.

Now, here’s my favorite trick: remove the chicken with tongs (save that broth!) and let it cool just enough to handle. Then shred it using two forks or—my secret—your clean hands. The irregular pieces make every bite interesting. Discard any skin or bones, but keep every last bit of that juicy meat!

Step 2: Prepare the Red Chile Sauce

While the chicken cooks, let’s make that gorgeous red sauce that gives Chicken Pozole Rojo its signature color and depth. First, toast your dried chiles in a dry skillet over medium heat for about 30 seconds per side. You’ll know they’re ready when your kitchen smells like a Mexican mercado—all smoky and earthy.

Remove the stems and seeds (unless you like it extra spicy!), then soak them in hot water for 10 minutes to soften. Drain, then blend with the onion, garlic, cumin, oregano, and about ½ cup of that reserved broth until smooth as silk. Strain through a fine mesh sieve into the pot—this step is non-negotiable for that velvety texture!

Step 3: Combine and Simmer

Here’s where the magic happens! Add the drained hominy and shredded chicken back to the pot with that beautiful red broth. Give everything a good stir, then let it simmer uncovered for 20 minutes. This wait is torture because your whole house will smell incredible, but it’s crucial for all the flavors to marry.

Taste and season with salt—I usually add another teaspoon at this stage. The broth should taste rich and complex, with the chiles’ warmth balanced by the sweet hominy and savory chicken. If it’s too spicy? Add a splash of broth. Too mild? A pinch of cayenne will fix that!

Step 4: Serve and Garnish

Now for the best part—loading up your bowls! Ladle that steaming Chicken Pozole Rojo into deep bowls and let everyone customize theirs. My must-have garnishes: shredded cabbage for crunch, radish slices for peppery bite, creamy avocado, and tons of fresh lime wedges to brighten everything up.

Want to go all out? Add chopped cilantro, diced onion, oregano, and crispy tortilla strips. Some friends even add hot sauce—though I think the chile sauce gives plenty of heat. However you top it, serve immediately with warm tortillas on the side for the full experience!

Tips for Perfect Chicken Pozole Rojo

After making Chicken Pozole Rojo countless times, I’ve picked up some game-changing tricks that’ll take yours from good to restaurant-quality amazing:

• Toast those chiles! Don’t skip toasting—it wakes up their oils and makes the sauce taste richer. Just 30 seconds per side until you smell that smoky magic.
• Simmer like you mean it. That 20-minute simmer isn’t just cooking—it’s letting flavors marry. Walk away (resist tasting every 5 minutes!) for deeper taste.
• Balance is everything. Too spicy? Add a spoon of honey. Too mild? Extra chile powder or a dash of cayenne. Taste as you go!
• Garnishes make the bowl. The crunch of cabbage and zing of lime transform it—don’t skimp!
• Leftovers win. Like chili, Chicken Pozole Rojo tastes even better the next day as flavors settle.

Follow these, and you’ll have everyone asking for your “secret” recipe!

Ingredient Notes and Substitutions

One of the best things about Chicken Pozole Rojo is how forgiving it is—you can tweak ingredients based on what you’ve got or personal taste. Here’s my cheat sheet for swaps that still deliver amazing results:

• Chicken thighs can absolutely be swapped for breasts (though thighs stay juicier) or even leftover rotisserie chicken to save time. Traditionalists use pork shoulder—just simmer it longer until tender.
• No guajillo chiles? Use 5-6 dried New Mexico chiles instead. Too spicy? Remove all seeds and ribs before blending.
• Hominy confusion? Look for “pozole” or “mote pelado” in Latin markets—it’s the same puffy corn kernels in a can or dried form (just soak dried overnight first).
• Broth boost: Use half water, half broth if needed, but for richer flavor, throw in a chicken bouillon cube.

See? No stress—just delicious flexibility!

Storage and Reheating Instructions

Got leftovers? Lucky you! Chicken Pozole Rojo keeps beautifully. Just let it cool, then store in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat gently on the stovetop over medium-low heat—just stir occasionally so nothing sticks. Add a splash of broth if it thickens too much, and it’ll taste just as good as day one!

Frequently Asked Questions About Chicken Pozole Rojo

Got questions about Chicken Pozole Rojo? I’ve got answers! Here are the most common ones I hear (and the ones I asked myself when I first started making it):

• Can I use canned chiles instead of dried? You can, but I don’t recommend it. Dried chiles give that deep, smoky flavor that makes this pozole special. If you’re in a pinch, use 1-2 tbsp of chili powder, but it won’t be the same.
• How do I make it spicier? Add an extra guajillo chile or a pinch of cayenne to the sauce. You can also leave some seeds in the chiles—just taste as you go so it doesn’t get too fiery!
• What’s the best way to shred the chicken? I use two forks, but for super tender shreds, let it cool slightly and use your hands. It’s messy but worth it!
• Can I freeze Chicken Pozole Rojo? Absolutely! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
• What’s the difference between red and green pozole? It’s all about the sauce! Red pozole uses dried red chiles like guajillo and ancho, while green pozole uses tomatillos and green chiles. Both are delicious, but I’m partial to the smoky depth of the red.

Still have questions? Leave a comment, and I’ll help you out!

Nutritional Information for Chicken Pozole Rojo

Here’s the scoop on what’s in that comforting bowl! (Remember, these are estimates—your Chicken Pozole Rojo’s nutrition may vary slightly based on ingredients.) One generous serving (about 1.5 cups) typically has:

• 350 calories
• 12g fat (mostly heart-healthy unsaturated from the chicken)
• 28g protein (thanks to all that juicy thigh meat!)
• 30g carbs (fiber-rich from the hominy)
• 6g fiber (keeping things moving nicely)

Not bad for a soup that tastes like a hug, right? Always check labels if you’re tracking closely—especially for broth and chile brands.

Share Your Experience

Did you make this Chicken Pozole Rojo? I’d love to hear how it turned out! Leave a comment below with your favorite twist (or that perfect garnish combo you discovered). Snap a photo and tag me on social—nothing makes me happier than seeing your cozy pozole bowls. Happy cooking!

Hearty Chicken Pozole Rojo Recipe with 6 Pro Tips

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A traditional Mexican soup made with chicken, hominy, and a rich red chile sauce. Perfect for a hearty meal.

• Author: Kitchen Hub
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 2 lbs chicken thighs
• 4 cups chicken broth
• 2 cups water
• 1 can (29 oz) hominy, drained and rinsed
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1 onion, chopped
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp oregano
• Salt to taste

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Instructions

1. Boil chicken in broth and water until cooked. Remove and shred.
2. Toast dried chiles in a skillet until fragrant. Remove stems and seeds.
3. Blend chiles, onion, garlic, cumin, oregano, and a bit of broth until smooth.
4. Strain the sauce into the pot with the broth. Add hominy and shredded chicken.
5. Simmer for 20 minutes. Season with salt.
6. Serve with garnishes like shredded cabbage, radishes, lime, and avocado.

Notes

• Adjust the spiciness by adding or reducing the number of chiles.
• You can use pork instead of chicken for a different flavor.
• Store leftovers in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 4g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 80mg