Red Chicken Pozole (Pozole Rojo)

Name: Red Chicken Pozole (Pozole Rojo)
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Cuisine: Mexican
Ingredients: 5 lbs chicken thighs (bone-in, skin-on); 1 whole head of garlic (halved or with the tip cut off); 1 large white onion (halved); 3 bay leaves; 1 tablespoon salt; 12 cups Water (enough to fully cover the chicken); 12 dried guajillo chiles; 2-3 dried ancho chiles; ½ white onion (or 1 small onion); 6 garlic cloves; 1 tablespoon Mexican oregano; ¼ teaspoon ground cumin (optional); 1 tablespoon chicken bouillon powder (optional); ½ teaspoon salt (added to the blender); Broth or soaking liquid (as needed to blend); 1 105-oz can hominy, rinsed; Shredded cabbage; Sliced radishes; Diced onion; Lime wedges; Crushed oregano; Pepper flakes (optional); Tostadas

fromhomemadealways.com homemadealways.com/red-chicken-pozole-recipe

Authentic Mexican pozole made with tender shredded chicken, hominy, and a rich red‑chile broth—perfect for family dinners or celebrations.

90 min

cook 70 min

Mexican

Ingredients

Instructions

Prepare the Chicken Broth

Add the chicken to a large pot and pour in enough water to fully cover the chicken.
Add onion, garlic head, bay leaves, and salt to pot with chicken.
Set the pot over medium heat and bring it to a gentle simmer and skim off any foam that rises to the surface to help keep the broth clear.
Continue simmering until the chicken is fully cooked and tender then remove the chicken from the pot and let it cool slightly.
Shred the chicken into medium-sized pieces so it keeps its texture and don't forget to remove the onion, garlic, and bay leaves from the broth so it stays clean.
Add the rinsed 105-oz can of hominy to the broth and stir well. Let it gently simmer while you prepare the chile sauce.

Soften the Dried Chiles

Remove the stems and seeds from the guajillo and ancho chiles and place the cleaned chiles into a pot or bowl of hot water.
Let them soak until they become soft and pliable.

Blend the Chile Sauce

Drain the softened chiles and transfer them to a blender.
Add the onion, garlic, oregano, and salt.
Add ½–1 cup of the chile soaking water and ½ cup of water to the blender. Add just enough liquid to help the chiles blend smoothly.
Blend on high until the sauce is completely smooth and then strain.
For an ultra-smooth broth, strain the blended sauce through a fine mesh sieve.
In a separate pot or deep pan, heat 1–2 tablespoons of neutral oil over medium heat.Carefully pour in the strained chile sauce (it may splatter slightly) and stir.
Let the sauce cook in the oil for 5–10 minutes, stirring occasionally, until it slightly thickens and the flavors deepen.

Combine the Pozole

Pour the blended chile sauce into the pot with the clean broth. Stir well and bring the mixture back to a gentle simmer.
Add the shredded chicken back into the pot after adding the cooked chile sauce. Stir well and continue simmering for 10–15 minutes so the flavors come together.
Simmer everything together until the soup is heated through and the flavors combine. Taste and adjust the salt to your liking.

Serve

Ladle the hot pozole into bowls.
Add toppings such as cabbage, radish, onion, dried oregano, and fresh lime right before serving.