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Pozole Rojo con Pollo
Pozole Rojo con Pollo is one of those meals that looks like it took all day, but it’s actually so much easier to make than you’d think. Tender shredded chicken and hominy simmer in a rich, flavorful red chile broth, then everyone gets to load up their bowl with cilantro, radishes, onion and plenty of fresh lime.
I love making this when I want something cozy and hearty that feeds the whole family with plenty left over for the next day. Most of the cooking is hands-off, and once you see how simple it is to make that homemade red chile broth, this is one of those recipes you’ll want to come back to again and again.
Servings: 8 servings
Calories: 222kcal
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Equipment
- Large Pot
- Blender
Ingredients
- 10 cups water
- 1 white or yellow onion peeled and left whole
- 1 head of garlic
- 1tbsp + 1tsp salt divided
- 3 bay leaves
- 1tbsp + 1tsp oregano divided
- 1tbsp + 1tsp chicken bouillon divided
- 2 boneless, skinless chicken breasts
- 4-6 boneless, skinless chicken thighs
- 12 dried guajillo chiles stems and seeds removed
- 4 árbol chiles stems and seeds removed (use less or omit for a milder pozole)
- 2 29 oz cans white hominy drained and rinsed well
- 1-2 tsp menudo seasoning optional
Toppings
- cilantro
- sliced radish
- lime
- onions
- cabbage or shredded lettuce
Instructions
- Cook the chicken. Add the water, whole onion, head of garlic, 1 tablespoon salt, bay leaves, 1 tablespoon oregano, 1 tablespoon chicken bouillon, chicken breasts, and chicken thighs to a large stockpot. Bring to a boil over medium-high heat, then reduce to medium-low. Cover and gently simmer for about 45 minutes, or until the chicken is fully cooked and tender.
- Shred the chicken and strain the broth. Remove the cooked chicken from the pot and set aside until cool enough to handle, then shred into bite-size pieces. Remove the onion and garlic and reserve them for the chile sauce. Discard the bay leaves. Pour the remaining broth through a fine-mesh strainer to remove any foam, small pieces of chicken, or impurities, then return the strained broth to the pot.
- Soften the chiles. While the chicken cools, place the guajillo and árbol chiles in a separate pot and cover with water. Bring to a boil and cook for about 5 minutes, or until softened.
- Make the red chile sauce. Transfer the softened chiles to a blender. Carefully remove the cooked onion and garlic from the chicken broth and add them to the blender. Add 1 teaspoon oregano, 1 teaspoon salt, and 1 cup of the chile cooking water. Blend until completely smooth.
- Add the chile sauce and hominy. Pour the blended chile mixture into the chicken broth, straining it through a fine-mesh strainer if you prefer a smoother broth. Add the drained and rinsed hominy, remaining 1 teaspoon chicken bouillon, and menudo seasoning, if using.
- Simmer. Bring the pozole to a gentle boil, then reduce the heat and simmer for about 30 minutes. After the first 20 minutes, add the shredded chicken back to the pot and cook for the remaining 10 minutes.
- Season and serve. Taste the broth and add additional salt if needed. Ladle the pozole into bowls and top with cilantro, sliced radishes, diced onion, and plenty of fresh lime juice. Enjoy!
Nutrition
Calories: 222kcal | Carbohydrates: 7g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 830mg | Potassium: 479mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1529IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Let us know how it was!
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. This is one of my favorites and I hope it’s yours, too!
Tips for Making This Recipe
- Rinse the hominy really well. Drain and rinse it 2–3 times before adding it to the pot. This gets rid of the excess canning liquid and gives the pozole a cleaner, fresher flavor.
- Pozole is even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop and keep the fresh toppings separate until serving.
- Adjust the heat to your family. The árbol chiles bring most of the spice, so don’t feel like you have to use all four. Use fewer—or leave them out completely—for a milder, kid-friendly version.
Frequently Asked Questions
What is the difference between pozole rojo and other types of pozole?
Pozole rojo gets its signature red color and rich flavor from dried red chiles. This version uses guajillo and árbol chiles for a flavorful broth with an adjustable amount of heat.
Can I make Chicken Pozole Rojo less spicy?
Absolutely. Guajillo chiles are fairly mild, while the árbol chiles bring most of the heat. Use fewer árbol chiles or leave them out completely for a milder version.
What is hominy, and do I need to rinse it?
Hominy is corn that has been specially treated to give it a tender, slightly chewy texture, and it’s a staple ingredient in pozole. Drain and rinse canned hominy well before adding it to the soup.
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