This Red Chicken Pozole is a comforting dream in a bowl. Filled with spicy chiles, BUSH’S® Beans White Hominy, and topped with tons of crunchy veggies. This traditional Mexican soup is fancy enough for company and easy enough to serve on a casual weeknight.
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TOTAL TIME: 45 MIN
– 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 BUSH’S White Hominy, rinsed and drained Garnishes: – Shredded cabbage – Radish slices – Limes – Diced onion – Dried oregano
Step 1 – In a 6-quart caldero 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.
Step 2 – In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
Step 3 – Shred the chicken into small pieces.
Step 4 – 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.
Step 5 – 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.
Step 6 – Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.
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