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Chicken Pozole Rojo

Chicken Pozole Rojo is a traditional Mexican stew made with an assortment of red chile peppers, hominy, and meat. It's a rich, flavorsome stew topped with cabbage, radishes, lime, and cilantro, giving you a hearty, cozy, delightful meal!
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Course: Soup
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 303kcal
Author: Capri Lilly

Equipment

  • 6-Quart Dutch Oven or Large Stockpot

Ingredients

  • 2 15 oz can Hominy

For The Stock

  • 2 lb Boneless Chicken Breasts and Boneless, Skinless Chicken Thighs
  • 1 White Onion
  • 1 Large Garlic Bulb
  • 3 Bay Leaves
  • 6 cups Chicken Broth
  • 4 cups Water

For The Rojo Sauce (Red Chile Sauce)

  • 1.25 cup Reserved Broth
  • 1.5 cup Liquid From Soaked Chiles
  • 8 Guajillo Chiles, seeds and stems removed
  • 6 Ancho Chiles, seeds and stems removed
  • 5 Chiles de Arbol, seeds and stems removed (use less to make less spicy)
  • 2 Chile Pasilla (optional), seeds and stems removed
  • 8 Garlic Cloves
  • 1/2 White Onion
  • 2 tbsp Dried Mexican Oregano
  • 1 tsp Cumin
  • 1 tsp Sea Salt, plus more to taste

Toppings For Pozole

  • Shredded Cabbage
  • Sliced Avocado
  • Lime Wedges
  • Sliced Radishes
  • Diced Green Onion
  • Chopped Cilantro

Instructions

Preparing the chicken and broth.  

  • Season the chicken breast and thighs with salt on each side. In a large 6-quart Dutch Oven or large stockpot, over medium heat, add 1 tbsp cooking oil. Pan-sear the chicken breast and thighs, cooking it on both sides for 1-2 minutes. 
  • Add the chicken broth, water, garlic, onions, and bay leaves to the pot. 
  • Bring the liquid to a boil. Then, reduce the heat to medium-low and simmer covered for 1 hour.
  • Remove the bay leaves. Remove the chicken from the pot and place it on a plate or cutting board. Shred the chicken and discard the bones. Add the shredded chicken back into the broth. 
  • Reserve 1.25 cups of broth and set aside.
  • Rinse the hominy, then add it to the pot. Allow the mixture to continue to simmer as you prepare the sauce.  

Preparing the Red Chile Sauce (Rojo Sauce)  

  • Bring a medium-sized saucepan filled with water to a boil.
  • Remove the stems and seeds from the chile peppers. 
  • Place the chile peppers in a large bowl and cover peppers with the boiled water. Soak the chiles for at least 30 minutes. 
  • Next, add the softened chilies to a blender with broth from the simmering chicken, the liquid from the softened chiles, garlic, onion, and seasonings. Blend until smooth.

Bringing It All Together  

  • Add the red chile sauce to the pot. Mix well and cover. Let the stew simmer on medium-low heat for 30 minutes. 
  • Taste and adjust the flavors to your liking, adding more salt, pepper, or dried oregano as desired. 
  • Serve the pozole in large bowls and pile on your favorite toppings!

Notes

How To Store Leftover Pozole?

Store any leftover pozole with the toppings in an airtight container in the fridge for up to 5 days. When ready to enjoy, reheat the pozole without the toppings in a saucepan on the stove or in the microwave (in a microwave-safe bowl).
You can also freeze the pozole to enjoy later! Once the pozole is completely cooked, transfer the pozole to a freezer-safe bag or container. You can freeze the Posole for up to three months. When ready to enjoy, place the pozole in the fridge overnight to thaw. Reheat the pozole in the microwave or stovetop.

Nutrition

Calories: 303kcal