There’s something deeply comforting about the smoky aroma of red chiles simmering with tender chicken and hominy—it instantly takes you somewhere warm, earthy, and full of soul. Red Chicken Pozole isn’t just a meal; it’s a tradition that carries centuries of flavor, often served during Mexican celebrations and holidays.
But these days, it’s also winning hearts in home kitchens for one big reason—it’s hearty, nourishing, and surprisingly light, making it a perfect fit for clean eating goals.
The secret lies in its deeply layered rojo sauce made from guajillo, ancho, and chile de arbol peppers—each adding a smoky, sweet, or spicy note to the broth. Combined with lean chicken and protein-rich hominy, this one-pot wonder packs serious flavor without feeling heavy.
It’s soul food without the guilt. Pair it with a crisp, refreshing Cabbage Cucumber Salad or a glass of icy Fresh Watermelon Lemonade for a complete, balanced meal.
Pozole is trending for a reason—it brings real flavor to the table, without compromising on wellness. In fact, hominy is high in fiber and helps keep you full longer, supporting digestion and healthy weight management.
Why I Love This Recipe (And You Will Too!)
- It became my go-to after holiday feasts – When I want something filling but not heavy, this broth-based wonder hits the spot.
- The spice is totally adjustable – I started mild and now go bold—easy to tweak based on who’s eating.
- Perfect for meal prep days – I portion it out for weekday lunches, and it reheats beautifully.
- The toppings are half the fun – Shredded cabbage, avocado, lime—it’s like building your own bowl of joy.
- It keeps me full without feeling bloated – Thanks to the lean chicken and fiber-rich hominy, it’s satisfying and energizing.
Red Pozole Chicken Recipe
Equipment
- Large soup pot or Dutch oven
- Blender
- Fine Mesh Strainer
- Tongs or Slotted Spoon
- Knife and Cutting Board
- Measuring cups and spoons
- Ladle
Ingredients
- 2 15 oz can Hominy
For The Stock:
- 2 lb Boneless Chicken Breasts and Boneless Skinless Chicken Thighs
- 1 White Onion
- 1 Large Garlic Bulb
- 3 Bay Leaves
- 6 cups Chicken Broth
- 4 cups Water
For The Rojo Sauce: (Red Chile Sauce)
- 1.25 cup Reserved Broth
- 1.5 cup Liquid From Soaked Chiles
- 8 Guajillo Chiles seeds and stems removed
- 6 Ancho Chiles seeds and stems removed
- 5 Chiles de Arbol seeds and stems removed (use less to make less spicy)
- 2 Chile Pasilla optional, seeds and stems removed
- 8 Garlic Cloves
- 1/2 White Onion
- 2 tbsp Dried Mexican Oregano
- 1 tsp Cumin
- 1 tsp Sea Salt plus more to taste
Toppings For Pozole:
- Shredded Cabbage
- Sliced Avocado
- Lime Wedges
- Sliced Radishes
- Diced Green Onion
- Chopped Cilantro
Instructions
- Make the stock: Boil chicken, onion, garlic, bay leaves, broth, and water for about 40 minutes.
- Soak chiles: While the stock simmers, soak guajillo, ancho, arbol, and optional pasilla chiles in hot water for 15–20 minutes.
- Blend sauce: Blend soaked chiles with garlic, onion, reserved broth, and spices until smooth.
- Strain sauce: Use a fine mesh strainer to remove solids for a smooth, rich chile sauce.
- Shred chicken: Remove cooked chicken from stock, shred, and set aside.
- Combine: Add red chile sauce and hominy to the stock. Return shredded chicken to the pot.
- Simmer: Cook everything together for 20–25 minutes, adjusting salt to taste.
- Serve: Ladle into bowls and top with cabbage, avocado, radishes, lime, and cilantro.
Nutrition Info:
| Nutrition | Value |
| Calories | 303kcal |
| Carbohydrates | 2g |
| Protein | 16g |
| Fat | 2g |
| Sugar | 1g |
| Sodium | 488mg |
Creative Takes from My Kitchen!
- Smoked Chicken for Deeper Flavor:
Swap regular boiled chicken with smoked or grilled chicken for a next-level depth. That charred edge mixed with the smoky chile broth adds a beautiful campfire-style richness. - Pozole Verde + Rojo Fusion:
Mix a spoonful of green tomatillo salsa into your red chile sauce. It gives a unique tangy undertone while keeping the smoky backbone intact—almost like a two-in-one pozole hybrid. - Charred Veggie Base:
Roast your garlic, onion, and dried chiles on a cast-iron skillet before blending. This adds a rustic layer of flavor that feels authentically homemade and far from one-dimensional. - Slow-Cooker Overnight Flavor:
After combining all ingredients, transfer to a slow cooker on low for 4–6 hours. The extended cook time infuses the broth with insane depth—great for next-day leftovers too. - Add Mexican Herbs for an Earthy Twist:
Try steeping a few sprigs of epazote or hoja santa (if available) in the broth while it simmers. These herbs add subtle bitterness and aroma that elevate the overall experience. - Pozole With Bone Broth Base:
Instead of regular stock, use homemade chicken bone broth for extra collagen, richness, and nourishment—especially great if you’re enjoying this as a wellness meal. - Spicy Tamarind Edge:
Add a small spoonful of tamarind concentrate to the chile sauce for a sweet-sour touch that makes the flavors pop. It balances beautifully with the heat from chile de arbol. - Corn Grits or Masa Rinse:
Add a touch of masa harina mixed with water to thicken the broth slightly and give it a smooth, velvety finish without cream or flour.
