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Red Chicken Pozole

A comforting Mexican classic with tender chicken in a rich, red broth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs bone-in chicken thighs
  • 6 cups chicken broth
  • 2 cups hominy drained and rinsed
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 dried guajillo chiles stemmed and seeded
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Chopped cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Soak the guajillo chiles in hot water for about 15 minutes.
  2. In a large pot, combine the chicken thighs, broth, chopped onion, and garlic. Bring it to a boil, then reduce to a simmer for about 30 minutes until the chicken is cooked through.
  3. Once the chiles are soft, blend them with a cup of the cooking liquid until smooth.
  4. Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks, discarding the bones and skin.
  5. Add the shredded chicken and blended sauce back into the pot along with the hominy. Stir well to combine everything and let it simmer for another 15 minutes.
  6. Sample the pozole and add salt and pepper as needed.
  7. Once heated through, ladle the pozole into bowls.
  8. Garnish each serving with chopped cilantro and a squeeze of fresh lime.

Notes

For an extra kick, consider adding sliced radishes or diced jalapeños on top. Serve with warm tortillas for a complete meal experience.