Chicken Pozole Rojo
A hearty and comforting Mexican soup featuring tender chicken and hominy in a rich, earthy red chili broth.
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Ingredients
- 2 lbs Chicken breast or thighs
- 30 oz White hominy, drained and rinsed
- 4 pieces Dried guajillo chiles, stemmed and seeded
- 2 pieces Dried ancho chiles, stemmed and seeded
- 8 cups Chicken broth
- 4 cloves Garlic cloves
- 1 tsp Dried Mexican oregano
- 1/2 tsp Ground cumin
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 1/2 cup Radishes, sliced for garnish(optional)
- 1/4 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Place the dried chiles in a bowl of hot water and soak for 15 minutes until softened.
- 2
In a large pot, bring the chicken broth to a boil, add the chicken, and simmer until cooked through, about 20 minutes.
- 3
Remove the chicken from the pot, shred it using two forks, and set it aside.
- 4
Blend the soaked chiles with the garlic, cumin, and a cup of the soaking liquid until completely smooth.
- 5
Heat oil in a skillet, strain the chili sauce into the oil, and cook for 5 minutes, stirring constantly.
- 6
Add the chili sauce, shredded chicken, and rinsed hominy to the pot of chicken broth.
- 7
Stir in the Mexican oregano and salt, then simmer everything together for 30 minutes to let the flavors meld.
- 8
Serve hot in bowls and garnish with sliced radishes, cilantro, lime wedges, and shredded cabbage.
Nutrition per Serving
345
Calories
28g
Protein
32g
Carbs
11g
Fat
6g
Fiber
4g
Sugar
890mg
Sodium
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