Authentic Red Chicken Pozole (Pozole Rojo de Pollo)
This authentic Red Chicken Pozole (Pozole Rojo de Pollo) is made with shredded chicken, white hominy, and a rich red chile broth using New Mexico, guajillo, or ancho chiles. Inspired by the bold red chile flavors used in Northern Mexican cooking, this comforting soup is perfect for holidays, gatherings, or an easy weeknight meal.
Servings: 12
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
Calories: 97kcal | Carbohydrates: 2g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 488mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 641IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg