Red Chicken Pozole is a vibrant Mexican stew layered with bold, smoky flavors and nourishing textures. It’s a dish that draws you in with its deep red hue, fills the kitchen with rich aromas, and brings warmth to every bowl. Traditionally made for celebrations and cold days, this recipe is simple enough to become part of your regular dinner rotation.
Ingredient Breakdown
The power of red chicken pozole lies in its thoughtfully selected ingredients, each contributing essential taste and texture.
Chicken breast serves as the foundational protein. Its mild flavor and lean texture make it ideal for shredding and soaking up the broth’s flavors. When simmered gently, the chicken turns tender and juicy, creating a clean and savory backdrop for the more assertive elements of the dish.
Hominy is what gives pozole its unmistakable body. These large, chewy corn kernels offer a subtle nuttiness and soak in the broth like little sponges of flavor. Their hearty bite is essential to pozole’s traditional mouthfeel.
The dried guajillo or New Mexico chiles are where the soul of this stew lives. Once rehydrated, they blend into a smoky, earthy, slightly sweet sauce that infuses the broth with color and complexity. These chiles are not overly spicy, which allows the dish’s warmth to come through without overwhelming heat.
Aromatics like garlic and white onion offer a quiet depth, melting into the broth to round out the sharpness of the chile sauce. Combined with a modest touch of salt, they create a full-flavored base without the need for additional seasonings.
If dried guajillo or New Mexico chiles aren’t available, ancho chiles make a worthy substitute with a slightly richer depth. For hominy, canned versions are convenient and widely available, but frozen or dried varieties work as well with some extra prep.
Step-by-Step Preparation Guide
Begin by crafting a clean and rich broth. Add the chicken breasts, garlic, quartered onion, and salt to a pot of water and bring it to a boil. Lower the heat and let it simmer gently until the chicken is cooked through and tender enough to shred with a fork.
While the chicken simmers, soak the dried chiles in hot water. This rehydration step softens them, allowing them to blend into a silky, vibrant sauce. Once the chiles are pliable, discard the soaking liquid to avoid bitterness.
Remove the cooked chicken from the pot and shred it into small, bite-sized pieces. This is also a good moment to strain the broth if you prefer a smoother finish.
To build the base sauce, blend the softened chiles with the onion and garlic from the pot, along with a ladle of the cooking broth and a pinch of salt. The resulting mixture should be smooth and pourable, deeply red, and fragrant.
Return the shredded chicken to the pot, then stir in the blended chile sauce and drained hominy. Add the rest of the reserved broth and bring it all to a gentle boil. Reduce the heat and let it simmer for another 20 minutes, allowing the flavors to deepen and harmonize.
Taste and adjust the seasoning as needed, adding a bit more salt if necessary. The finished stew should be robust, balanced, and rich with chile essence.
Recipe Tips & Frequently Asked Questions
How to achieve the most flavorful broth every time:
Simmer the chicken gently and avoid boiling too hard, which can cloud the broth and dry out the meat. Using bone-in chicken can add even more depth.
Tips for blending chiles into a velvety, lump-free sauce:
Always soak the chiles in very hot water until fully soft, and blend thoroughly with broth and aromatics. A high-speed blender yields the smoothest results.
Making ahead and storing leftovers for the best results:
Pozole tastes even better the next day. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
How to prevent the hominy from overcooking or turning mushy:
Add the hominy only in the final simmer. Avoid high heat once added, and do not overcook.
What to Serve With This Recipe
Pozole is traditionally served with tostadas, and they remain one of the best pairings. Their crisp texture adds contrast to the hearty stew. Fresh corn tortillas are another option, perfect for dipping or scooping up bites of chicken and hominy.
For side dishes, think light and refreshing. A simple cabbage slaw or cucumber salad with lime brightens the table. Avocado slices, pickled jalapeños, or a spoon of crema on the side can enhance every spoonful.
To drink, chilled aguas frescas—especially tamarind, hibiscus, or cucumber lime—are classics. For something bolder, an ice-cold cerveza or a sparkling lime agua brings balance to the savory richness of the pozole.
Creative Variations
If you’re looking to change up the protein, turkey breast or pulled pork are excellent alternatives that hold up well in the bold broth. You can even make a vegetarian version by using mushrooms and vegetable broth, skipping the meat entirely without losing the heartiness.
For those who enjoy a kick of heat, add a dried chile de árbol or a dash of chipotle in adobo to the blended sauce. This amps up the spice while keeping the deep red character intact.
To explore different pozole variations, use the same broth-making technique with tomatillos and green chiles to create pozole verde, or simplify with just garlic and onion for a pale and comforting pozole blanco.
Frequently Asked Questions
Can I use rotisserie chicken to save time?
Yes, rotisserie chicken works well for a shortcut. Just skip the simmering step and use store-bought broth, though homemade will always offer more depth.
Is it possible to freeze red chicken pozole?
Absolutely. Freeze in portioned containers for easy reheating. Hominy may slightly soften after freezing but retains its shape well.
What’s the best way to reheat pozole without drying it out?
Reheat over medium-low heat on the stovetop, adding a splash of broth or water to keep the consistency right. Stir occasionally to prevent sticking.
How can I make the broth thicker or more concentrated?
Let the soup simmer uncovered a bit longer to reduce and intensify the flavor. For extra body, blend in some of the hominy with the chiles.
Red chicken pozole is more than a meal—it’s a hearty, comforting tradition in a bowl. With its smoky broth, tender chicken, and satisfying hominy, it’s a dish that invites warmth and sharing. Whether served for a festive weekend or a quiet midweek dinner, its rich flavors and customizable toppings make every spoonful a celebration of texture and taste.
Ingredients
2 pounds chicken breast
10 cups water
2 garlic cloves, peeled
1 small white onion, quartered
8 dried New Mexico or guajillo chiles, rinsed, stemmed, and seeded
3 cans (15.5 ounces each) BUSH’S White Hominy, drained and rinsed
2 teaspoons salt, divided
Garnishes:
Finely shredded cabbage
Thinly sliced radishes
Fresh lime wedges
Chopped white onion
Crumbled dried oregano
Instructions
Pour 10 cups of water into a 6-quart stockpot and place over high heat. Add the chicken breasts, quartered onion, garlic cloves, and 1 teaspoon of salt. Once boiling, reduce the heat to medium-low and simmer gently for about 20 minutes, or until the chicken is fully cooked and tender.
Meanwhile, place the dried chiles in a bowl and cover with hot water. Let them soak for 10 to 15 minutes, or until they are soft and pliable. Discard the soaking water once softened.
Remove the chicken from the pot and allow it to cool slightly before shredding into bite-sized pieces. Set aside. Strain the broth if desired and reserve.
In a blender, combine the soaked chiles, garlic, onion from the broth, and 1 cup of the reserved chicken broth. Add the remaining teaspoon of salt and blend until smooth, forming a rich red sauce.
Return the shredded chicken to the pot along with the chile mixture and the hominy. Pour in the reserved chicken broth and bring the mixture to a gentle boil. Reduce heat and let it simmer uncovered for another 20 minutes, allowing the flavors to meld and the broth to deepen in color and taste. Adjust seasoning if needed.
Ladle the hot pozole into individual bowls. Serve with an array of garnishes—each guest can customize their bowl with fresh cabbage, radishes, lime, onion, and a sprinkle of oregano. Pair with crispy tostadas on the side.
Red Chicken Pozole Recipe
Ingredients
- 2 pounds chicken breast
- 10 cups water
- 2 garlic cloves peeled
- 1 small white onion quartered
- 8 dried New Mexico or guajillo chiles rinsed, stemmed, and seeded
- 3 cans 15.5 ounces each BUSH’S White Hominy, drained and rinsed
- 2 teaspoons salt divided
Garnishes:
- Finely shredded cabbage
- Thinly sliced radishes
- Fresh lime wedges
- Chopped white onion
- Crumbled dried oregano
Instructions
- Pour 10 cups of water into a 6-quart stockpot and place over high heat. Add the chicken breasts, quartered onion, garlic cloves, and 1 teaspoon of salt. Once boiling, reduce the heat to medium-low and simmer gently for about 20 minutes, or until the chicken is fully cooked and tender.
- Meanwhile, place the dried chiles in a bowl and cover with hot water. Let them soak for 10 to 15 minutes, or until they are soft and pliable. Discard the soaking water once softened.
- Remove the chicken from the pot and allow it to cool slightly before shredding into bite-sized pieces. Set aside. Strain the broth if desired and reserve.
- In a blender, combine the soaked chiles, garlic, onion from the broth, and 1 cup of the reserved chicken broth. Add the remaining teaspoon of salt and blend until smooth, forming a rich red sauce.
- Return the shredded chicken to the pot along with the chile mixture and the hominy. Pour in the reserved chicken broth and bring the mixture to a gentle boil. Reduce heat and let it simmer uncovered for another 20 minutes, allowing the flavors to meld and the broth to deepen in color and taste. Adjust seasoning if needed.
- Ladle the hot pozole into individual bowls. Serve with an array of garnishes—each guest can customize their bowl with fresh cabbage, radishes, lime, onion, and a sprinkle of oregano. Pair with crispy tostadas on the side.
