Authentic Chicken Pozole Rojo — rich red chile broth, tender shredded chicken, and hominy. Step-by-step recipe, garnish ideas, tips & quick variations.
Chicken Pozole Rojo Recipe
This chicken pozole rojo recipe is a comforting Mexican classic. It’s a hominy-based stew simmered in a smoky red chile broth, made with tender shredded chicken and dried chiles like guajillo and ancho. Finished with toppings like cabbage, radish, and lime, this red chicken pozole is a lighter twist on pork pozole without sacrificing flavor.
What is Pozole Rojo?
Pozole rojo is a traditional Mexican soup made with hominy and red chile sauce. While pork is most common, this chicken pozole rojo recipe offers a lighter variation that’s still hearty and authentic.
Topped with crisp garnishes, it’s enjoyed at holidays and gatherings, showcasing the balance of smoky, savory broth and fresh, crunchy toppings.
Ingredients for Chicken Pozole Rojo Recipe
| Ingredient | Purpose / Notes |
|---|---|
| Bone-in chicken (thighs or whole) | Builds a rich, flavorful broth |
| Hominy (canned or pre-cooked) | Adds heartiness and classic pozole texture |
| Dried guajillo chiles | Provides smoky flavor and deep red color |
| Dried ancho chiles | Adds mild heat and earthy depth |
| Onion & garlic | Essential aromatics for broth and sauce |
| Oregano & bay leaf | Traditional herbs that enhance savory flavor |
| Radishes, cabbage, lime, tostadas | Fresh garnishes for crunch, brightness, and authenticity |
Equipment & Prep Notes
Basic tools make this chicken pozole rojo recipe easy to prepare. You’ll need a large stockpot or Dutch oven, a blender to puree the red chile sauce, and a strainer for smooth texture. Soak dried chiles ahead, and shred chicken after simmering.
How to Make the Red Chile Sauce
- Adjust heat – For a spicier broth, add chile de árbol to the blend.
- Toast the chiles – Lightly toast dried guajillo and ancho chiles in a dry skillet until fragrant.
- Soak until softened – Remove stems and seeds, then soak the chiles in hot water for 15–20 minutes.
- Blend the sauce – In a blender, combine softened chiles with garlic, onion, tomato, and a little soaking liquid. Blend until smooth.
- Strain for texture – Pass the mixture through a fine sieve to remove skins and seeds, creating a silky chile sauce.
Make the Broth & Cook the Chicken
Homemade broth is the foundation of this chicken pozole rojo recipe. Simmer chicken with onion, garlic, oregano, and bay leaf to create a rich stock.
Take out the chicken, shred it, and add it back to the pot. Mix in the red chile sauce and let the flavors simmer together.
This transforms the broth into a smoky, flavorful red chile broth, perfectly balanced for the hominy and toppings to come.
Add Hominy & Finish the Pozole
Hominy defines the character of pozole rojo. Add rinsed canned hominy or pre-cooked kernels to the broth, then simmer 20–30 minutes so it soaks up flavor. Season with salt, oregano, and a squeeze of lime to balance the smoky, tangy broth
Garnishes & How to Serve
Toppings bring color and freshness to chicken pozole rojo. Classic pozole garnishes include shredded cabbage, sliced radishes, diced onion, lime wedges, and oregano.
Add avocado, cilantro, or tostadas for extra texture. Serve hot, letting everyone customize their bowl for a festive, authentic experience.
Variations & Substitutions
This chicken pozole rojo recipe is versatile. Swap chicken for pork shoulder to make traditional pork pozole rojo, or use mushrooms or jackfruit with vegetable stock for a vegetarian version.
Try an Instant Pot pozole rojo for faster cooking, or experiment with different chiles for varying heat and flavor.
Tips, Troubleshooting & Make-Ahead Notes
- Fix bitterness – If the chile sauce tastes bitter, blend in a roasted tomato.
- Balance flavor – Too strong? Add extra broth. Too mild? Blend in more dried chiles.
- Storage – Refrigerate leftovers up to 4 days or freeze for 3 months.
- Reheating – Warm gently over low heat to keep the red chicken pozole broth smooth and flavorful.
F A Q
Can I make this chicken pozole rojo recipe in an Instant Pot? Yes—pressure cook chicken and aromatics for 20 minutes, then stir in chile sauce and hominy.
What chiles work best? Guajillo and ancho are classic for the red chile broth. Add chile de árbol for extra spice.
Is pozole rojo gluten free? Yes, this Mexican hominy soup is naturally gluten free.
How do I store leftovers? Refrigerate for 4 days or freeze for 3 months. Reheat slowly to maintain flavor.
Nutrition
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~300 | Increases with garnishes like avocado or tostadas |
| Protein | 22 g | From chicken and hominy |
| Carbohydrates | 30 g | Mostly from hominy and toppings |
| Fat | 8 g | Can rise with avocado, tostadas, or other rich garnishes |
| Fiber | Varies | Higher with added avocado, cabbage, or other vegetable garnishes |
Hi, I’m Sidra Asif, the heart behind Chicken Bites. Cooking has been my lifelong passion, sparked by the magical meals I watched my mother create in our family kitchen. Over the years, I’ve explored diverse cuisines, earned a diploma in Culinary Arts, and refined my skills in professional kitchens—learning the art of flavor pairing, presentation, and creativity.
Through Chicken Bites, I share my favorite recipes, cooking tips, and culinary adventures to inspire home cooks to turn everyday ingredients into extraordinary meals. Join me on this flavorful journey where tradition meets innovation, and every dish is made with love! 🍗✨
