Go Back Email Link
chicken pozole rojo recipe - Chicken Pozole Rojo served in a white bowl overhead view
Chloe

Chicken Pozole Rojo

chicken pozole rojo recipe made easy at home. A vibrant and hearty Mexican stew with tender chicken, hominy, and a rich, earthy chile broth. Ready in 60 minut
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method

Ingredients
  

Chile Broth
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 1 medium onion quartered
  • 4 cloves garlic peeled
  • 1 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 4 cups chicken broth low-sodium
Pozole Base
  • 1.5 lbs boneless skinless chicken thighs or bone-in for more flavor
  • 2 cans (25 oz each) white hominy drained and rinsed
  • 1 tbsp vegetable oil
  • to taste salt
Toppings
  • 2 cups shredded green cabbage thinly sliced
  • 4 radishes thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges
  • as needed tortilla chips or tostadas for serving (optional)

Method
 

  1. In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1-2 minutes per side until fragrant. Place them in a bowl, cover with hot water, and soak for 15 minutes until softened. Drain.
  2. In a blender, combine the soaked chiles, onion, garlic, oregano, cumin, and 1 cup of the chicken broth. Blend until very smooth. Strain through a fine-mesh sieve into a bowl for an extra silky broth (optional).
  3. Heat oil in a large pot or Dutch oven over medium-high. Season chicken thighs with salt and sear for 3 minutes per side until golden. Add the chile puree and remaining 3 cups broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  4. Add the drained hominy to the pot and continue simmering uncovered for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the flavors meld. Remove the chicken, shred with two forks, and return to the pot. Season with salt to taste.
  5. Ladle the pozole into bowls and let everyone add their own toppings: shredded cabbage, radishes, cilantro, and a squeeze of lime. Serve with tortilla chips or tostadas on the side.