Chicken Pozole Rojo Recipe – Easy Meals To Cook

Chicken pozole rojo is a comforting and flavorful dish, deeply rooted in Mexican cuisine with its rich history and cultural significance. The dish has origins dating back to pre-Columbian times, where it was a ceremonial food. 

Traditionally made with hominy, chicken, and a vibrant red sauce made from dried chiles, it provides a perfect blend of spicy, savory, and earthy flavors. The deep red color of the broth comes from the chilies, usually guajillo and ancho, which are simmered and blended to create a smooth and flavorful base. 

The hominy, a type of dried corn that has been treated with an alkali, adds a chewy texture that complements the tender chicken. Chicken pozole rojo is typically served in large bowls, allowing the rich broth to shine. 

The toppings, such as shredded lettuce, radishes, oregano, and a squeeze of lime, add freshness and contrast to the dish. 

Whether enjoyed as a festive meal for special occasions or a comforting family dinner, chicken pozole rojo is a true Mexican culinary treasure.

What is Chicken Pozole Rojo?

Chicken pozole rojo is a savory stew hailing from the heart of Mexican cuisine. Traditionally made with pork, it can also shine with tender chicken. The base of this dish is hominy—dried corn kernels treated with lime to make them puffy and tender. 

The “rojo” refers to the vibrant red color that comes from a blend of dried chiles. With each spoonful, you’re greeted by layers of spices, fresh vegetables, and a hearty broth that soothes the soul.

What is the Flavor Profile of This Dish?

The flavor profile of chicken pozole rojo is a delightful balance of savory, spicy, and refreshing. When I first made it, the complexity of the spices caught me off guard. 

The deep, smoky notes from the dried chiles, particularly the guajillo and ancho, mingle beautifully with garlic and onion, creating an earthy foundation. 

The broth is comforting and warms you from the inside out, while the garnishes—like crisp cabbage and zesty lime—bring brightness and contrast.

Why You’ll Love This Dish

You’ll fall in love with chicken pozole rojo for several reasons:

• Comfort Food: It’s perfect for chilly evenings or gatherings.
  
• Adaptable: Change the proteins or adjust the spice level to suit your taste.
  
• Nutrient-Packed: Loaded with protein from chicken and fiber from hominy, it’s a well-rounded meal.
  
• Social Dish: It’s easy to serve at gatherings, inviting guests to customize their bowls with various toppings.

Let’s get started on making this savory delight.

Ingredients

To craft this comforting dish, gather the following ingredients:

• 2 cans (15 oz each) Hominy

For The Broth

• 2 lb Boneless Chicken Breasts and Boneless, Skinless Chicken Thighs
• 6 cups Chicken Stock
• 4 cups Water
• 1 Yellow Onion
• 1 Large Bulb of Garlic
• 3 Bay Leaves

For The Red Sauce (Rojo Sauce)

• 1 cups Reserved Broth
• 1 ½  cups Liquid from Soaked Dried Chiles
• 8 Guajillo Chiles, stems and seeds removed
• 6 Ancho Chiles, stems and seeds removed
• 5 Chiles de Arbol, stems and seeds removed
• 2 Pasilla Chiles (optional), stems and seeds removed
• 8 Garlic Cloves
• 1/2 Yellow Onion
• 2 tbsp Dried Mexican Oregano
• 1 tsp Ground Cumin
• 1 tsp Sea Salt (adjust to taste)
• 1 tsp Smoked Paprika 

For Serving the Pozole

• Shredded Green Cabbage
• Sliced Ripe Avocado
• Lime Wedges
• Sliced Radishes
• Chopped Green Onion
• Fresh Cilantro

Step-by-Step Instructions

Let’s break down the cooking process into digestible steps.

Step 1: Prepare the Chicken and Broth

Start by placing the chicken breasts and thighs in a large pot. Pour in the chicken stock and water. Add one whole onion (peeled), the entire garlic bulb (unpeeled—and mighty), and the bay leaves. 

Bring the pot to a gentle boil and simmer on low heat for about 30-40 minutes. This step infuses rich flavors into the chicken and broth.

Step 2: Soak and Blend Dried Chiles

While the chicken simmers, prepare the dried chiles. You’ll want to warm them in a dry skillet over medium heat until they become fragrant—about 2-3 minutes. 

Be careful not to burn them. Soak the chiles in warm water for about 15 minutes, making them nice and pliable.

Once softened, drain the chiles, reserving the soaking liquid. Add the chiles, 8 cloves of garlic, half a yellow onion, Mexican oregano, cumin, salt, and smoked paprika to a blender.

Pour in a cup of the reserved broth and blend until smooth. Pour this red sauce through a fine sieve to eliminate any lumps.

Step 3: Combine Everything

After your chicken is cooked, remove it from the broth and allow it to cool slightly. Shred the chicken into bite-sized pieces. Skim any excess fat from the broth, then return the shredded chicken to the pot. Stir in the red sauce. 

Add the drained hominy as well. Let everything simmer gently for about 15-20 minutes so the flavors meld beautifully.

Step 4: Prepare the Toppings

While your pozole is simmering, take a moment to prepare your toppings. Chop green onions, rinse fresh cilantro, slice radishes, and cut avocados. 

This step gives your dinner guests an opportunity to personalize their bowls.

Step 5: Serve and Enjoy

Ladle the pozole into bowls and invite everyone to garnish with shredded cabbage, avocado, lime juice, radishes, green onions, and cilantro. 

Make sure everyone has a cozy place to enjoy this delightful dish. The steaming pozole, paired with the vibrant toppings, truly elevates any meal.

Tips & Tricks

• Find Quality Chiles: The quality of your dried chiles will greatly affect the flavor. Look for fresh chiles at local markets.
  
• Adjust Spice Level: If you like heat, add more chiles de arbol. For a milder flavor, reduce the number of spicy chiles in the sauce.
  
• Prep Ahead: You can prepare the broth and sauce a day in advance. Simply reheat before combining with chicken and hominy.
  
• Variations: Feel free to add zucchini, carrots, or other veggies to the pot for more nutrition and color.
  
• Garnish Galore: Encourage your guests to get creative with garnishes. The more, the merrier!
  

How Can You Store This Chicken Pozole Rojo?

Great question! If you’re lucky enough to have leftovers, store them properly.

• Refrigeration: Cool the pozole to room temperature, then transfer it to an airtight container. It will stay fresh in the fridge for about 3-4 days.
  
• Freezing: You can freeze pozole for longer storage. Keep it in a freezer-safe container for up to 3 months. When ready to eat, let it thaw overnight in the fridge before reheating.
  

Alternative Ingredients

If some ingredients aren’t available or you want to mix things up, here are some alternatives:

• Chicken: If you can’t find chicken thighs or breasts, turkey can be an excellent substitute. It has a similar texture and flavor.
  
• Hominy: No hominy on hand? You can use canned corn instead. While it won’t have the same texture, it offers a sweet crunch.
  
• Chiles: If you’re unable to locate the specific dried chiles, consider using a store-bought salsa or hot sauce to achieve a similar flavor profile.
  

Conclusion

Chicken pozole rojo combines simplicity with enduring flavors, making it a beloved dish for gatherings or cozy nights in. By preparing this dish, you’re not just cooking; you’re creating memories. 

The next time you gather family or friends, share a bowl of warm pozole and let them savor the flavors together. Happy cooking!

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