Red Pozole with Chicken Recipe

Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.

Red Pozole with Chicken is a flavorful classic Mexican soup. The heart of the flavor of this soup comes from Ancho chilies and guajillos chilies.

Red Pozole with Chicken Recipe

Red Pozole with Chicken

Red pozole is a flavorful classic Mexican soup. This hearty and filling soup is perfect served with classic pozole toppings, including sliced radishes, shredded cabbage or lettuce, diced avocado, red onions, and/or fresh chopped cilantro. This version of pozole is made with boneless, skinless chicken breasts instead of pork.

The heart of the flavor of this soup comes from two types of chilies: Ancho chilies, the dried versions of the relatively mild poblano pepper, and guajillos chilies, the dried version of the hotter mirasol pepper. Ancho chilies are more readily available in most grocery stores, but guajillo chilies can be much harder to find in many areas. Both can be found in many larger grocery stores, in Mexican specialty markets, or ordered online, however.

Prep time: 10 minutes
Cook time: 45 minutes (or up to 4 hours)
Serves: 4

Equipment Needed

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 tbsp extra virgin olive oil, divided
  • ½ medium yellow onion, diced
  • 3 garlic cloves, minced
  • sea salt and black pepper, to taste
  • 1¼ tsp ground cumin
  • 1 tsp dried Mexican oregano
  • ½ tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 2 lbs boneless, skinless chicken breasts
  • 2 whole bay leaves
  • 4 cups chicken stock
  • 1x 25 oz. can hominy, with liquid
  • 3-4 small radishes, thinly sliced
  • 3 tbsp fresh cilantro, chopped
  • 1 large lime, cut into 8 wedges

Red Pozole with Chicken Recipe

Instructions

1. Place the dried chilies and smashed garlic into 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.

2. While the chilies are simmering, heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add in the onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, around 4-5 minutes. Season with salt and black pepper, to taste.

3. Add the ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1-2 minutes, or just until the spices become fragrant.

4. Add in the chicken and reduce heat to medium. Cook until lightly browned on all sides, around 2-3 minutes per side.

5. Add in the bay leaves, chicken stock, and hominy. Increase the heat to medium-high and bring the mixture to a rapid simmer.

6. Once simmering, transfer the ancho and guajillo chilies mixture to a blender or a food processor and blend until smooth. Pour the 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.

7. After at least 30 minutes, remove from heat and carefully shred the chicken using two forks while still in the pot. Remove the bay leaves and discard.

8. Ladle the 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!

Red Pozole with Chicken Recipe

Red Pozole With Chicken

Red Pozole with Chicken Recipe

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 tbsp extra virgin olive oil, divided
  • ½ medium yellow onion, diced
  • 3 garlic cloves, minced
  • sea salt and black pepper, to taste
  • 1¼ tsp ground cumin
  • 1 tsp dried Mexican oregano
  • ½ tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 2 lbs boneless, skinless chicken breasts
  • 2 whole bay leaves
  • 4 cups chicken stock
  • 1x 25 oz. can hominy, with liquid
  • 3-4 small radishes, thinly sliced
  • 3 tbsp fresh cilantro, chopped
  • 1 large lime, cut into 8 wedges

Instructions

  1. Place the dried chilies and smashed garlic into 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.
  2. While the chilies are simmering, heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add in the onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, around 4-5 minutes. Season with salt and black pepper, to taste.
  3. Add the ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1-2 minutes, or just until the spices become fragrant.
  4. Add in the chicken and reduce heat to medium. Cook until lightly browned on all sides, around 2-3 minutes per side.
  5. Add in the bay leaves, chicken stock, and hominy. Increase the heat to medium-high and bring the mixture to a rapid simmer.
  6. Once simmering, transfer the ancho and guajillo chilies mixture to a blender or a food processor and blend until smooth. Pour the 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.
  7. After at least 30 minutes, remove from heat and carefully shred the chicken using two forks while still in the pot. Remove the bay leaves and discard.
  8. Ladle the 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!

Did you make this recipe and love it?

I'd love to see it! Please tag me @valmg on Instagram, Twitter or Facebook. Thanks for your support!

You may also like

Leave a Comment