Red Chicken Pozole (Pozole Rojo)

Spicy food lovers, this one is for you. Red chicken pozole is one of my all-time favorite stew recipes because it’s insanely flavorful, wholesome, and easy to make.

It’s got the kind of kick that warms you to your core without being unpleasant in any way. I first tried this recipe after a student of mine shared their family recipe, and I immediately fell in love. While theirs was originally made with pork shoulder, I decided to opt for chicken.

This dish is one of my go-to weekend meals during the colder months for obvious reasons (spicy and warm—yes please!), but it’s truly fantastic during any time of year. For a milder option, try these Green Pozole.

It may lean on the more time-consuming side, but this pozole rojo still comes together in under an hour and it’s super easy to make in batches so you have a delicious Mexican stew to last the whole week. So basically, it’s a major win on all fronts.

Whether you’re hosting a dinner party or meal prepping your dinners for the week, this hearty Mexican stew is a must-try. You can easily temper the heat with some sour cream or yogurt. Then pile on as many delicious toppings as your heart desires!

What is Pozole Rojo?

Red chicken pozole, also known as Pozole Rojo con Pollo, is a Mexican stew traditionally made with a combination of chicken, red chile peppers, broth, and hominy.

Many recipes call for additional ingredients like fresh herbs, onions, and garlic for added flavor. The cut of chicken used varies from one recipe to the next, but I usually prefer to use chicken thighs or breasts.

Traditionally pozole rojo is made with pork. You can swap in lean pork shoulder or pork stewing meat. However, it will take longer to cook. Plan on cooking the pork for 3-4 hours until it is fork-tender.

Red Chicken Pozole Ingredients

Here’s a breakdown of the key ingredients you’ll need to make chicken pozole Rojo.

• Chicken Thighs: I typically use boneless and skinless chicken thighs, but you could also use chicken breasts or any other cut of chicken you prefer. Pork would work as well for a more traditional stew.
• Chile Peppers: You’ll need both dried ancho chile peppers and dried guajillo chile peppers, which combine with the broth to serve as the base of this flavorful stew.
• Hominy: You can find this in the canned vegetable aisle at the grocery store. Make sure to thoroughly rinse your hominy before using it to get rid of any excess starch.
• Onions and Garlic: Onions and fresh garlic are staples in many Mexican dishes because they add tons of flavor to savory meals.
• Chicken Broth: To cut back on salt, I use low-sodium chicken broth. You could also swap for vegetable broth if needed.
• Herbs and Spices: All you need is salt, dried oregano, bay leaves, and fresh cilantro to enhance the amazing flavors of this dish.

Recipe Tips and Substitutions

Here are some of my top tips and substitution ideas to help you make this dish:

• While I like to use boneless chicken thighs, you could also use bone-in chicken for added flavor or even swap it for pork instead.
• For an even richer flavor profile, brown your chicken thighs before adding them to the stew.
• To save time, make sure to soak the chile peppers in boiling water while the chicken is cooking.
• To garnish, top the dish with chopped cilantro, fresh lime juice, sliced avocado, chopped green onions, and/or crushed tortilla chips.

Serving Recommendations

This hearty stew is plenty satisfying all by itself, but you are more than welcome to add the side dishes of your choice. Because this dish is rich and spicy, I would recommend pairing it with a light and refreshing salad to balance it out. Here are some of my favorite salads to serve with red chicken pozole:

• Quick and Easy Refried Beans
• Homemade Tostada Shells
• Mexican Cauliflower Rice
• Frijoles Charros
• Creamy Mexican Slaw

How to Store Red Chicken Pozole

Like most stew recipes, this dish works great for making ahead of time and enjoying over several days. Personally, I think chicken pozole tastes even better the next day after the flavors have had more time to develop.

Once your stew has cooled completely, you can transfer it to an airtight container or freezer-safe bag and store it in the fridge for up to 5 days or in the freezer for up to 3 months. To thaw, simply transfer it to the fridge for 24-48 hours before reheating on the stove.