Red Chicken Pozole

Weight Watchers® PointsPlus® 

Recipes Content


There is nothing better than curling up on the weekend with a warm, comforting bowl of soup, especially when it is spicy and warms you to the core. You know what I am talking about, the kind of spice that warms your belly from the inside out and makes you feel warm and fuzzy. Maybe you don’t think a soup can do that, but this soup can. The recipe is one that I got from a former student’s Mom she made it with pork shoulder but I decided to make it this time with chicken breast next time I will try it with lean pork shoulder. It would also work great with chicken thighs. This also for most people is probably a weekend meal it is a bit of a time consuming recipe but totally worth it and then you can eat it all week.

Prep Time

Red Chicken Pozole

Prep Time: 
Cook Time: 
Total Time: 


  • 8 cups low sodium chicken broth
  • 2 U dried guajillo chile peppers, stemmed and seeded
  • 2 U dried ancho chile peppers, stemmed and seeded
  • 1 cup cilantro
  • 26 U garlic cloves (seriously!)
  • 1 U onion, quartered
  • 1 tsp dried oregano
  • 1 1/2 lb boneless skinless chicken breast
  • 1 tbsp dried oregano
  • 45 oz canned hominy
  • 1 tsp vegetable oil
  • 2 cups boiling water

Nutritional Facts

Serving Size: 
1.25 cups (468g)
Amount Per Serving
Calories 215
Calories from Fat 36
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 33mg
Sodium 357mg
Total Carbohydrate 28g
Dietary Fiber 5g
Sugars 3g
Protein 22g


  1. Add eight cups of chicken broth to a large soup pot. Add 3/4 of the white onion, the cilantro bunch, 20 garlic cloves, oregano, and 2 tsp salt. Bring to a slow boil and add in the chicken breasts and cook until just cooked through and the meat can be shredded.
  2. Remove the chicken once it is cooked and set aside until it is cool enough to shred. Then using a slotted spoon (or you could strain the entire soup) pull out the garlic, onion, and cilantro and add it to a blender. Add 1.5 cups of the cooking broth and blend. Add back to the broth.
  3. Meanwhile, while the chicken is cooking, toast the dried chiles in a saute pan on the stove for 30 second per side over medium heat. They should become fragrant but not burn. It will likely take 3-4 batches to toast all the chiles. Once they are toasted, place them in a large bowl and cover with 2 cups of boiling water. Cover and let sit for 30 minutes.
  4. After the chiles have rehydrated in the boiling water for 30 minutes, add the chiles and their cooking liquid to a blender and blend with the additional 6 garlic cloves and 1/2 tsp salt.
  5. Once the chiles are blended, warm up the vegetable oil in a large saute pan. Add the blended chiles and cook for 8-10 minutes until fragrant, stirring frequently. Then add into the broth and simmer for ten minutes to combine the flavors.
  6. Add hominy to the soup and allow to cook for 7 minutes.
  7. Add shredded chicken broth and simmer for an additional 4 minutes.
  8. Serve in bowls and add your favorite garnishes I love mine with a crunchy baked tortilla, queso fresco, cabbage, and lots of lime juice.
  9. Enjoy! This soup is even better the next day and keeps well! I always make a huge batch.
† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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10 servings 1.25 cups (468g) 215 cal 28 g 4 g 22 g 5 g 1 g 33 g 357 g 3 g

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