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Hearty Chicken Pozole Rojo Recipe with 6 Pro Tips

Chicken Pozole Rojo

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

Ingredients

Scale
  • 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

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.

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