Red Chicken Pozole (Pozole Rojo de Pollo)
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Updated Feb 16, 2026, Published Dec 20, 2020
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If you love the deep red chile flavor of menudo but don’t always want the long simmer and extra prep, this Red Chicken Pozole is for you.
I didn’t grow up eating pozole every weekend, but I did grow up with a pot of red chile sauce on the stove. That same sauce was the base for red enchiladas, menudo, asado de puerco, and so many of the dishes that defined our Northern Mexican home cooking.
This pozole pulls from that same rich red chile foundation. Tender shredded chicken and hominy simmer in a vibrant guajillo and ancho chile broth that feels nostalgic, bold, and deeply comforting — without all the work that menudo requires.
This Red Chicken Pozole (Pozole Rojo de Pollo) delivers authentic flavor with a little more ease.
Table of Contents
- What Is Red Chicken Pozole?
- Why This Is Muy Bueno
- Ingredients & Substitutions
- What is Hominy?
- How to Make Red Chicken Pozole
- Serving & Topping Suggestions
- Red Chicken Pozole Expert Tips & Tricks
- Storage Instructions
- Can I Make Red Chicken Pozole in an Instant Pot?
- Frequently Asked Questions
- More Recipes
- Authentic Red Chicken Pozole (Pozole Rojo de Pollo) Recipe
What Is Red Chicken Pozole?
Red Chicken Pozole is a traditional Mexican soup made with hominy and a red chile broth. While classic pozole is often prepared with pork, like my traditional pork pozole recipe, this version uses shredded chicken for a lighter but equally satisfying option.
The “rojo” comes from dried red chiles blended into a smooth sauce that gives the broth its signature color and depth. In Northern Mexico and along the Texas border, pozole is a dish served for holidays, birthdays, Christmas, New Year’s, and Sunday family gatherings.
Why This Is Muy Bueno
- Built on a true red chile foundation. This broth starts the way many Northern Mexican dishes do — with dried guajillo and ancho chiles blended into a rich, vibrant sauce. It’s the same red chile base used for enchiladas, menudo, and asado.
- Menudo-inspired, without all the work. If you crave that deep red chile comfort but don’t want the long simmer or specialty cuts of meat, this pozole gives you similar flavor with far less effort.
- Bold, chile-forward flavor. This is not a bland broth. The dried chiles create depth, warmth, and that unmistakable red hue.
- Made for gathering. Pozole is meant to be served family-style with toppings laid out so everyone can build their perfect bowl.
- Even better the next day. Like most red chile dishes, the flavor deepens overnight, making leftovers something to look forward to.
Ingredients & Substitutions
This Red Chicken Pozole comes together with simple pantry staples that build incredible flavor. In fact, the base of this chicken pozole recipe requires just a handful of core ingredients. While toppings make it extra special, the broth itself is hearty enough to stand on its own.
- New Mexico chiles or dried guajillo chiles – These are the heart of the broth. I typically use New Mexico chiles, but guajillo, ancho, or a combination of both work beautifully. Guajillos add bright red color and mild heat, while anchos bring a deeper, slightly sweet richness. If you can’t find dried chiles, check the Latin aisle or a Mexican market. And if you already have homemade red chile sauce on hand, this recipe comes together even faster. For more information on chile options, see my guide: An Introduction to Mexican Chiles.
- Chicken (bone-in or boneless) – You can use chicken thighs or breasts. Bone-in adds a little extra flavor, but boneless works beautifully and keeps things simple. Rotisserie chicken can be used for convenience.
- Hominy (white or yellow), drained and rinsed – I use canned white hominy as a major time saver. Many traditional pozole recipes call for dried hominy, which can turn this into an all-day process. Canned hominy is affordable, reliable, and cooks up perfectly every time.
- Garlic, onion, and Mexican oregano – These simple aromatics round out the broth and give it that unmistakable Northern Mexican flavor.
The complete list of ingredients, quantities, and step-by-step instructions can be found in the printable recipe card below.
What is Hominy?
Hominy is dried corn (maize) that has been treated in an alkaline solution through a traditional process called nixtamalization. This changes the texture and flavor of the corn and gives pozole its signature hearty bite.
If you’re from the South, you may know hominy in another form — grits are simply ground hominy. When ground even finer, it becomes masa harina, which is used to make masa for tamales, homemade corn tortillas, homemade sopes, and huaraches.
For this Red Chicken Pozole, I recommend canned white hominy for convenience. While dried hominy is traditional, it requires soaking and long cooking. Canned hominy is reliable, affordable, and makes this recipe weeknight-friendly.
How to Make Red Chicken Pozole
Step 1: Cook the chicken. Place the chicken in a large stockpot and cover with water or broth. Bring to a boil, then reduce to a simmer and cook until the chicken is tender and fully cooked through. Remove the chicken from the pot and shred once cool enough to handle. Reserve the cooking liquid.
Step 2: Soften the chiles. In a large bowl filled with hot water, add the dried guajillo and ancho chiles. Let them soak for about 10 to 15 minutes, or until softened. Discard the soaking liquid.
Step 3: Blend the red chile sauce. Transfer the softened chiles to a blender along with garlic and onion. Add some of the reserved chicken cooking liquid and blend until completely smooth.
Step 4: Build the broth. Pour the blended chile mixture directly into the pot with the reserved cooking liquid. Stir to combine.
Step 5: Add hominy and shredded chicken. Return the shredded chicken to the pot and stir in the drained and rinsed hominy. Add Mexican oregano and salt to taste.
Step 6: Simmer. Allow the pozole to simmer for about 20 to 30 minutes so the flavors come together and the hominy absorbs the red chile broth.
Step 7: Serve. Ladle into bowls and serve with shredded cabbage, radishes, diced onion, Mexican oregano, lime wedges, and tostadas.
Serving & Topping Suggestions
Pozole is meant to be served family-style with toppings laid out so everyone can build their own bowl. That contrast of warm, rich broth and fresh, crunchy toppings is what makes every bite so satisfying.
Traditional toppings for red chicken pozole include:
- Shredded green cabbage – Adds freshness and crunch.
- Thinly sliced radishes – A little peppery bite.
- Diced white onion – Sharp contrast to the deep red broth.
- Mexican oregano – Sprinkle on top for an herbal finish.
- Fresh lime wedges – Brightens and balances the chile base.
- Crispy tostadas – Perfect for scooping or serving on the side.
Some people prefer extra broth. Others load up on hominy. There’s no wrong way to build your bowl.
Red Chicken Pozole Expert Tips & Tricks
- Blend until completely smooth. Since we don’t strain the chile sauce, blending thoroughly ensures a silky broth.
- Use good-quality dried chiles. Soft, pliable chiles produce the best flavor and color.
- Taste before serving. Hominy absorbs seasoning as it simmers, so adjust salt at the end.
- Make it ahead. Like most red chile dishes, the flavor deepens and improves the next day.
Storage Instructions
- Store leftover Red Chicken Pozole in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool completely and store without toppings for up to 3 months.
- Reheat gently on the stovetop until warmed through.
Can I Make Red Chicken Pozole in an Instant Pot?
Yes! This Red Chicken Pozole can easily be adapted for the Instant Pot.
I recommend cooking the chicken first using the Instant Pot method from my shredded chicken recipe. Once the chicken is cooked and shredded, return it to the pot along with the broth, red chile sauce, and drained white hominy. Stir to combine.
Set the Instant Pot to high pressure for 5 minutes. Manually release the pressure, then adjust seasoning as needed. Meanwhile, prepare your toppings.
Frequently Asked Questions
Red Chicken Pozole is a traditional Mexican soup made with shredded chicken, hominy, and a red chile broth made from dried guajillo and ancho chiles.
Yes. In fact, Red Chicken Pozole tastes even better the next day as the red chile broth develops deeper flavor.
Yes. Freeze the soup base without toppings for best results.
This recipe uses dried guajillo and ancho chiles to create its signature red color and layered flavor.
You may see this dish spelled both “pozole” and “posole.” The spelling often varies by region, but they refer to the same traditional Mexican hominy soup.
More Recipes
If you tried this Red Chicken Pozole or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Authentic Red Chicken Pozole (Pozole Rojo de Pollo)
Equipment
Ingredients
- 10 cups water
- 2 pounds chicken breast
- 1 small white onion, quartered
- 2 garlic cloves, peeled
- 2 teaspoons salt, divided
- 8 New Mexico or guajillo chiles, rinsed, stemmed, and seeded
- 3 (15.5-ounce) cans white hominy, rinsed and drained
Garnishes:
- Shredded cabbage
- Radish slices
- Limes
- Diced onion
- Dried oregano
Instructions
- In a 6-quart caldero filled with water, place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
- In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Drain cooked pods and discard water.
- Shred the chicken into small pieces.
- In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.
- Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
- Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.
Video
Notes
- Nutrition information does not include optional toppings or garnishes.
- Chile Options: I typically use New Mexico chiles, but dried guajillo, ancho, or a combination of both work beautifully. Guajillos add bright color and mild heat, while anchos bring deeper, slightly sweet richness.
- Short on Time? Rotisserie chicken may be used instead of cooking raw chicken.
- Hominy Tip: Canned white hominy is recommended for convenience and consistent texture. Be sure to drain and rinse before adding to the broth.
- Make Ahead: Like most red chile-based dishes, this pozole tastes even better the next day as the flavors deepen.
- Instant Pot Option: Cook the chicken first using my Instant Pot shredded chicken method. Once shredded, add broth, red chile sauce, and drained hominy. Cook on high pressure for 5 minutes and manually release pressure.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
I have made this several times and am just amazed at how simple the ingredients are but the flavors are so authentic! Yes, there is some prep time and clean up involved but the reward is in the great flavors! Do not hesitate to try this! I have prepared many pozole’s but this is the best!
Make this all the time! Super easy and delicious!
DELICIOUS!! So glad my daughter recommended it–actually sent the recipe 3x before I made the attempt.
I made this but I used chicken stock vs water and only used 1/2 as much of the bush’s!
Next time I will add a lot more garlic maybe 10 cloves and some seasoning for heat.
A super easy recipe!
Family favorite that I know now how to cook. Thank you.
Early in the recipe notes, you have a chile sauce recipe that you say makes it even easier to make the soup but the recipe itself doesn’t tell you how to use the sauce and what the sauce substitutes for. Can you let me know?
Hi Kris, I recommend starting with a cup of red chile sauce and add more as needed.
I love this recipe! I make it every fall and for cold nights.. My family loves it and it’s so easy to make!
Hi how many servings is this for?
Hi Ruth, in the recipe card it says “yield” amount. This recipe makes about 12 small servings. Hope this is helpful.
Can I use yellow hominy instead of white?
Yes, absolutely!!!
Loved it! I upped the garlic and added a Bay leaf. I also cheated by boiling the chicken breast in boxed Organic low-sodium stock.