Red Pozole Chicken Recipe
A hearty, flavorful Mexican stew made with shredded chicken, hominy, and rich red chile sauce. Bold, warming, and customizable with fresh toppings—it’s comfort food that’s healthy and deeply satisfying.
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.
