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Red Pozole with Chicken Recipe

Red Pozole with Chicken Recipe

Real Momma
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4


  • 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
  • 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!