This Pozole Rojo is the most delicious Mexican soup made with tender chicken, dried chile peppers, and hominy. It’s the ultimate cozy Mexican meal with its rich, spicy broth and deep flavors.
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.
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.
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.
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.