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Chicken Pozole Rojo Recipe
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5 from 3 votes

Chicken Pozole Rojo Recipe

This chicken pozole rojo recipe is classic Mexican cuisine, with lots of hominy, chunky chicken, and a flavorful red sauce made with ancho and guajillo peppers.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: Mexican
Keyword: hominy, jalapenos, serrano, soup
Servings: 6 bowls
Calories: 179kcal

Ingredients

  • 1 pound chicken breast
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 medium onion chopped
  • 2 jalapeno peppers chopped
  • 3 cloves garlic chopped
  • 8 cups chicken broth
  • 1 tablespoon Mexican oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1 bay leaf
  • 1 can hominy – about 25 ounces
  • 2 ancho peppers
  • 2 guajillo peppers
  • 3 ounces tomato paste (optional, if desired)
  • 1 lime + extras for serving

FOR GARNISH: sliced radishes or pickled radishes, fresh cilantro, sliced jalapenos or serranos, onion, sliced avocado, lime wedges, tortilla strips, hot sauce, so many ideas!

    Instructions

    FOR THE CHILI PASTE

    • Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.
    • Set them into a bowl of very hot water and cover for about 20 minutes to soften.
    • Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.

    FOR THE CHICKEN POZOLE ROJO

    • Heat a large pot to medium heat and add some olive oil.
    • Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.
    • Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.
    • Add garlic and cook another minute.
    • Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.
    • Swirl the ancho/guajillo chili paste into your pozole.
    • Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.
    • Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.
    • Top with your favorite garnishments!

    Video

    Notes

    Heat Factor: Mild-Medium. Big on flavor, though!
    Calories estimated without the garnish.

    Nutrition

    Calories: 179kcal | Carbohydrates: 12g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 304mg | Potassium: 805mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1020IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 2mg