Red Chicken Pozole Soup

Name: Red Chicken Pozole Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 lbs chicken thighs (bone-in, skin removed); 1 large onion, quartered; 4 garlic cloves, peeled; 2 bay leaves; 2 teaspoons salt (divided); 1 teaspoon black pepper; 1 tablespoon olive oil; 6 dried guajillo chiles, stemmed and seeded; 3 dried ancho chiles, stemmed and seeded; 6 cups chicken stock (plus more for thinning if needed); 1 large can (25 oz) white hominy, drained and rinsed; 1 teaspoon cumin; 1 teaspoon oregano; 1 lime, juiced; Shredded cabbage; Diced radishes; Diced avocado; Lime wedges; Chopped cilantro; Tortilla chips

Isabella

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Red Chicken Pozole Soup is a rich, flavorful Mexican soup made with tender chicken, hominy, and a bold red chile broth. Topped with fresh garnishes like cabbage, radishes, and lime, this hearty dish is perfect for warming up on chilly evenings or bringing the family together for a comforting meal.

Why You’ll Love This Recipe

I love how this recipe combines the bold, smoky flavors of guajillo and ancho chiles with tender chicken and hearty hominy. It’s simple to prepare but feels special enough for a family gathering or a cozy night in. The garnishes let everyone customize their bowl, making it a hit with all ages. Plus, the leftovers taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs chicken thighs (bone-in, skin removed)

1 large onion, quartered

4 garlic cloves, peeled

2 bay leaves

2 teaspoons salt (divided)

1 teaspoon black pepper

1 tablespoon olive oil

6 dried guajillo chiles, stemmed and seeded

3 dried ancho chiles, stemmed and seeded

1 large can (25 oz) white hominy, drained and rinsed

1 teaspoon cumin

6 cups chicken stock (plus more for thinning if needed)

1 teaspoon oregano

1 lime, juiced

For Garnish:

Shredded cabbage

Diced radishes

Diced avocado

Lime wedges

Chopped cilantro

Tortilla chips

Directions

In a large pot, combine chicken thighs, onion, garlic, bay leaves, 1 teaspoon salt, and black pepper. Cover with water, bring to a boil, then reduce the heat to simmer for 25-30 minutes until the chicken is fully cooked. Remove the chicken and let it cool. Strain the broth and set it aside.

While the chicken cooks, toast guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer the chiles to a bowl and cover them with hot water. Let them soak for 15 minutes to soften.

Blend the softened chiles with 1 cup of chicken stock, cumin, oregano, and lime juice until smooth. Strain the sauce through a fine mesh sieve for a velvety texture.

Heat olive oil in the same pot over medium heat. Add the chile sauce and cook for 5 minutes, stirring occasionally. Add the reserved chicken broth, the remaining chicken stock, and hominy. Bring to a gentle simmer.

Shred the cooled chicken and return it to the pot. Simmer for another 15-20 minutes, allowing the flavors to meld. Taste and adjust seasoning with the remaining salt if needed.

Serve hot with garnishes like shredded cabbage, diced radishes, avocado, lime wedges, and tortilla chips on the side.

Servings and Timing

Servings: 6 servings

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 80 minutes

Variations

Protein Swap: Use pork shoulder instead of chicken for a traditional twist.

Spice Level: Add an extra chile or include a pinch of cayenne for a spicier broth.

Hominy Substitute: If you can’t find hominy, use canned white beans or corn kernels for a similar texture.

Vegetarian Option: Replace chicken with jackfruit or mushrooms, and use vegetable stock.

Green Pozole: Use tomatillos and green chiles for a vibrant green variation.

Storage/Reheating

Storage: Store leftover pozole in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on the stovetop over medium heat, adding a little extra stock or water if it thickens too much. You can also reheat individual portions in the microwave.

Freezing: Pozole freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Related Recipes:

Grandma’s Thanksgiving Turkey Stuffing

FAQs

What is pozole traditionally made with?

Pozole is traditionally made with pork or chicken, hominy, and a flavorful broth often spiced with dried chiles.

Can I make this soup ahead of time?

Yes, the flavors deepen when made ahead. Prepare the soup a day in advance and store it in the refrigerator. Just add the garnishes when serving.

Where can I find hominy?

Hominy is often available in the canned goods section of most grocery stores, especially in the Hispanic foods aisle.

How do I make the broth smoother?

Straining the blended chile sauce through a fine mesh sieve removes any solids, resulting in a silky broth.

Can I use rotisserie chicken?

Yes, you can use shredded rotisserie chicken to save time. Simply skip the chicken cooking step and proceed with the rest of the recipe.

Conclusion

Red Chicken Pozole Soup is a soul-warming dish bursting with bold flavors and comforting textures. I love how the smoky chile broth pairs with the tender chicken and chewy hominy. With customizable garnishes, it’s as fun to eat as it is delicious. Whether you’re cooking for a special occasion or just craving a hearty meal, this pozole will hit the spot.

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