Go Back

Red Pozole Recipe Chicken

Rich, savory, and bursting with flavor, this traditional Mexican dish combines tender chicken with hominy in a vibrant red broth, perfect for cozy nights or festive gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs chicken thighs boneless and skinless
  • 6 cups chicken broth
  • 2 cups hominy drained and rinsed
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 dried ancho chiles stems removed
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Chopped cilantro
  • Diced radishes
  • Lime wedges
  • Sliced jalapeños

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Serving bowls

Method
 

  1. Start by cutting the chicken thighs into bite-sized pieces.
  2. In a small bowl, soak the dried ancho chiles in hot water for about 10 minutes.
  3. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent, then stir in the minced garlic for about a minute.
  4. Add the chicken pieces to the pot along with cumin, oregano, salt, and pepper. Cook until the chicken is browned.
  5. Drain the chiles and transfer them to a blender with a cup of the chicken broth. Blend until smooth.
  6. Pour the blended chile mixture into the pot with the chicken, then add the remaining chicken broth and hominy. Stir to combine.
  7. Bring the mixture to a gentle simmer and let it cook for about 30 minutes.
  8. Taste the pozole and adjust the seasoning if necessary.
  9. Let the pozole rest for a few minutes before serving.

Notes

This pozole is best served hot, with various toppings to enhance flavor.