red pozole recipe chicken
The Best red pozole recipe chicken
Red pozole is one of those dishes that feels like a warm hug for your soul, especially when it’s made with tender chicken simmered in a rich, smoky broth. I’ve been making this recipe for years, and it’s always a favorite around our house—whether it’s for a family gathering or just a cozy night in. My kids love the way the chunks of chicken and hominy float in the broth, and they’ll happily eat it straight from the pot with a side of pickled onions and radishes. It’s comforting in every way, with that deep, savory flavor that’s hard to resist.
What I love most about this recipe is how it’s both hearty and balanced. The chicken stays juicy and flavorful without being greasy, thanks to the slow cooking process and the right blend of spices. It’s a great way to use up any leftover chicken or even chicken thighs, and it’s easy to customize—you can add beans, mushrooms, or even some zucchini if you want to make it lighter. Plus, it’s perfect for meal prep because the flavors keep getting better as it sits. My husband always says it’s the kind of dish that makes you feel like you’re eating for a celebration, even if it’s just dinner at home. And the health benefits? Well, it’s packed with protein from the chicken, fiber from the hominy, and all the vitamins from the veggies we stir in. It’s a dish that’s as good for you as it is for the taste buds.
Classic Red Pozole with Chicken
A hearty and flavorful Mexican soup made with hominy, tender chicken, and a rich red sauce, perfect for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 bay leaf
- 2 cups dried hominy (corn kernels)
- 4 cups water
- 1 tsp salt
- 2 large tomatoes, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 cup tomato paste
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges
- Radishes, sliced
- Diced white onion
👨🍳Directions
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1 In a large pot, combine chicken, chicken broth, oregano, cumin, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is fully cooked and tender. Remove chicken, shred, and set aside.
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2 In a separate pot, rinse hominy under cold water, then boil in 4 cups of water with 1 tsp salt for 45 minutes until tender. Drain and set aside.
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3 In a blender or food processor, combine tomatoes, onion, garlic, jalapeño, tomato paste, chili powder, smoked paprika, coriander, oregano, and 1 cup chicken broth. Blend until smooth, then return the mixture to the pot and simmer for 10 minutes.
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4 Return shredded chicken to the pot and stir in the cooked hominy. Simmer for another 10 minutes. Adjust seasoning with salt and pepper if needed.
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5 Divide pozole into serving bowls. Garnish with chopped cilantro, lime wedges, sliced radishes, and diced onion.
🔧Equipment
- Large pot
- Wooden spoon
- Blender or food processor
- Colander
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Red Pozole with Chicken Works
This red pozole recipe with chicken is always a perfect choice for gatherings because it’s hearty, flavorful, and easy to make in big batches—no one leaves hungry when you serve it. It’s a classic dish that brings people together, whether it’s a family meal or a casual get-together, and the rich, smoky broth makes it feel special without needing fancy ingredients. Plus, it’s flexible enough to serve with toppings like avocado, lime, and radishes, so everyone can customize it just the way they like.
❓ Frequently Asked Questions About Red Pozole with Chicken
What is the key difference between red pozole and green pozole in terms of the main ingredient?
Red pozole primarily uses hominy (nixtamalized corn kernels) and chicken as the base ingredients, while green pozole incorporates tomatillos and chicken or pork, giving it a distinct green hue and tangy flavor.
Why does the recipe call for chicken broth instead of water?
Chicken broth adds depth and richness to the pozole, enhancing the savory flavors from the chicken and hominy. It also helps balance the acidity of the tomatillos (if used) or the smoky depth from the charred ingredients.
How can I make pozole extra tender and flavorful without overcooking?
For extra tenderness, simmer the chicken in the broth for at least 45–60 minutes (or longer for tougher cuts). Adding a splash of vinegar or lime juice halfway through can also help break down collagen. For flavor, toast the hominy in a dry pan before soaking, and don’t skip the charred onions, garlic, and spices.
What substitutions can I make if I don’t have hominy or chicken?
If you lack hominy, use corn kernels (fresh or frozen) or cornmeal (though texture will differ). For chicken, pork or white beans (like pinto beans) work in a green pozole variation. For red pozole, chicken broth + hominy + extra spices (like cumin or bay leaves) can mimic the base.
Why does pozole taste better the next day?
Pozole benefits from flavor development—the broth absorbs more aromatics, spices, and natural juices as it sits. The hominy softens slightly, and the acidity from tomatoes or vinegar mellows over time. Simply reheat gently to avoid drying out the meat.
