Traditionally known as Pozole Rojo de Pollo (Red Pozole with Chicken) this hearty Mexican soup packs huge flavor. The two dried chilies that give this soup a big flavor boost are ancho chilies and guajillos chilies. While it is customary to use pork in Pozole I swapped in boneless, skinless chicken breasts because I always have them in the freezer.
This brothy, flavorful soup is perfect served with classic pozole toppings, including sliced radishes, shredded cabbage or lettuce, diced avocado, red onions, and/or fresh chopped cilantro.
Red Pozole with Chicken Recipe
Red Pozole with Chicken Ingredients:
- 3 large dried ancho chilies, stems removed and deseeded
- 2-3 dried guajillo chilies, stems removed and deseeded
- 2 garlic cloves, smashed and peeled
- 2 T. extra virgin olive oil, divided
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1¼ t. ground cumin
- 1 t. dried Mexican oregano
- ½ t. smoked paprika
- ¼ t. ground cinnamon
- 2 lbs. boneless, skinless chicken breasts
- 2 whole bay leaves
- 4 c. chicken stock
- 1 25-oz. can hominy, with liquid
- 3-4 small radishes, thinly sliced
- 3 T. fresh cilantro, chopped
- 1 large lime, cut into 8 wedges
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Ceramic knife – I LOVE my knife set, they stay super sharp and are easy to store with the blade cover.
- Dutch oven – I don't know what I'd do without mine, from cooking corn to pasta and everything in between it is my favorite by far.
- Food processor – I love my Kitchenaid 9-cup Food Processor, it is great for small or large tasks and simple to use.
Red Pozole with Chicken Directions:
- Place dried chilies and smashed garlic in a small saucepan and add enough water to cover. Bring to a simmer over medium heat and cook until the chilies soften, around 5-6 minutes. Remove from heat and set aside to cool.
- While the chilies are simmering, heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes. Season with salt and black pepper, to taste.
- Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1-2 minutes, or just until the spices become fragrant.
- Add chicken and reduce heat to medium. Cook until lightly browned on all sides, around 2-3 minutes per side.
- Add bay leaves, chicken stock, and hominy. Increase heat to medium-high and bring the mixture to a rapid simmer.
- Once simmering, transfer the ancho and guajillo chilies mixture to a blender or a food processor and blend until smooth. Pour chili mixture into the pot and reduce heat to just below medium. Partially cover with a lid and cook for at least 30 minutes or up to 4 hours to give the flavors more time to develop.
- After at least 30 minutes, remove from heat and carefully shred the chicken using two forks while still in the pot. Remove bay leaves and discard.
- Ladle hot soup into individual serving bowls and top with sliced radishes, fresh cilantro, or other desired toppings. Serve immediately with fresh lime wedges for squeezing. Enjoy!
Ancho chilies, the dried versions of the relatively mild poblano pepper, and guajillos chilies, the dried version of the hotter mirasol pepper are readily available in most grocery stores. Guajillo chilies can be much harder to find in many areas but can be ordered online.
This red pozole with chicken recipe makes a great meal when you need to warm up. With the multiple toppings you can customize it to your taste preferences which is great for feeding a large crowd. We hope you enjoy the pozole as much as we do.
- 3 large dried ancho chilies, stems removed and deseeded
- 2-3 dried guajillo chilies, stems removed and deseeded
- 2 garlic cloves, smashed and peeled
- 2 T. extra virgin olive oil, divided
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1¼ t. ground cumin
- 1 t. dried Mexican oregano
- ½ t. smoked paprika
- ¼ t. ground cinnamon
- 2 lbs. boneless, skinless chicken breasts
- 2 whole bay leaves
- 4 c. chicken stock
- 1 25-oz. can hominy, with liquid
- 3-4 small radishes, thinly sliced
- 3 T. fresh cilantro, chopped
- 1 large lime, cut into 8 wedges
- Place dried chilies and smashed garlic in a small saucepan and add enough water to cover. Bring to a simmer over medium heat and cook until the chilies soften, around 5-6 minutes. Remove from heat and set aside to cool.
- While the chilies are simmering, heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes. Season with salt and black pepper, to taste.
- Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1-2 minutes, or just until the spices become fragrant.
- Add chicken and reduce heat to medium. Cook until lightly browned on all sides, around 2-3 minutes per side.
- Add bay leaves, chicken stock, and hominy. Increase heat to medium-high and bring the mixture to a rapid simmer.
- Once simmering, transfer the ancho and guajillo chilies mixture to a blender or a food processor and blend until smooth. Pour chili mixture into the pot and reduce heat to just below medium. Partially cover with a lid and cook for at least 30 minutes or up to 4 hours to give the flavors more time to develop.
- After at least 30 minutes, remove from heat and carefully shred the chicken using two forks while still in the pot. Remove bay leaves and discard.
- Ladle hot soup into individual serving bowls and top with sliced radishes, fresh cilantro, or other desired toppings. Serve immediately with fresh lime wedges for squeezing. Enjoy!
