Chicken Pozole Rojo Recipe - Easy Meals To Cook

I remember the first time I savored chicken pozole rojo. I was at a cozy Mexican eatery in my neighborhood, lured by the intoxicating aroma wafting through the air. The dish arrived steaming in a bowl, topped with vibrant garnishes.

One spoonful transported me to a fiesta in Mexico, where families gather and share stories over food. The rich flavors and textures captured my heart and appetite. Since then, making chicken pozole rojo became a beloved ritual in my kitchen.

This dish is comfort food at its finest. So, what exactly is chicken pozole rojo?

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8

Course: Appetizer

Cuisine: Mexican

Calories: 302

Ingredients Method Notes

Ingredients

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 1/2 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, stems and seeds removed optional
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

Method

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.

Notes

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!