Pozole Rojo (Red Chicken Pozole) Recipe


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Learn to make authentic pozole rojo with chicken. This classic Mexican recipe is spicy, warm, and full of flavor.

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List of 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
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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.
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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.
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3 Carefully remove the chicken and bay leaves from the pot. Shred the chicken and set it aside.
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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.
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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.
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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.
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Make this delicious Pozole Rojo (Red Chicken Pozole) recipe and tag us! @slenderkitchen
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