" slenderkitchen.com
Let's Make Pozole Rojo (Red Chicken Pozole)
See Recipe
Learn to make authentic pozole rojo with chicken. This classic Mexican recipe is spicy, warm, and full of flavor.
See Recipe

Ingredients

  • 1 tbsp vegetable oil
  • 4 dried guajillo chile peppers, stemmed and seeded
  • 4 dried ancho chile peppers, stemmed and seeded
  • 2 dried chile de arbol, stemmed and seeded
  • 1 tbsp dried oregano
  • 2 bay leaves
  • 1 onion, chopped
  • 8 garlic cloves (smashed)
  • 1 cup cilantro, chopped
  • 8 cups chicken broth
  • 2 lbs boneless skinless chicken thighs (or breasts)
  • 45 oz canned hominy
See Recipe Now
slenderkitchen.com

Your browser doesn't support HTML5 video.

Let's Watch Pozole Rojo (Red Chicken Pozole)
See Recipe
Step 1 Heat a Dutch oven or large stockpot over medium-high heat. Add the dried chilies and toast on each side for about 2 minutes. Remove and set aside. Add the oil to the pan. Add the onion and cook for about 5 minutes until beginning to brown. Add the whole garlic cloves and cook for 1-2 minutes until fragrant. Stir in the cilantro, bay leaves, and oregano. Cook for 1 minute.
See Recipe
Step 2 Add the dried chilies back to the pot. Then add the chicken thighs. Pour in half the chicken broth and bring everything to a simmer. Cover and simmer for 45-60 minutes. If using boneless, skinless chicken breasts remove them as soon as they are cooked through (about 10-15 minutes) so they don't overcook.
See Recipe
Step 3 Carefully remove the chicken and bay leaves from the pot. Shred the chicken and set it aside.
See Recipe
Step 4 Use an immersion blender to blend the broth, chilies, onions, garlic, cilantro, and spices. Alternatively, blend carefully in a blender until smooth. Add the remaining chicken broth. Taste and season with salt as needed.
See Recipe
Step 5 Add the hominy to the red chili broth. Simmer for at least 15 minutes, ideally about 30 minutes. Add the shredded chicken back to the pozole.
See Recipe
Step 6 Serve in bowls and add your favorite garnishes I love mine with a crunchy baked tortilla, queso fresco, cabbage, radishes, and lots of lime juice.
See Recipe
You may also enjoy…