Mouthwatering Chicken Pozole Rojo Recipe in 3 Easy Steps

There’s nothing like a steaming bowl of chicken pozole rojo to warm you up from the inside out. This isn’t just soup – it’s a hug in a bowl, packed with tender chicken, hearty hominy, and that rich red chili broth that makes your taste buds sing. I still remember my abuela’s tiny kitchen filled with the smell of toasted chilies on Sunday afternoons, the whole family gathered around waiting for that first perfect spoonful.

What I love most about pozole is how it brings people together. The toppings alone spark conversations – “More lime for me!” “Who took all the radishes?” Whether it’s a chilly night or you just need some comfort, this chicken pozole rojo recipe delivers. It’s the kind of meal that makes you pause, take that first sip of broth, and go “Ahhh… now this is good.”

Why You’ll Love This Chicken Pozole Rojo

This isn’t just another soup recipe – it’s a flavor explosion in every spoonful. Here’s why it’ll become your new comfort food obsession:

• Rich, complex broth: The blend of guajillo and ancho chilies creates this incredible depth that store-bought versions just can’t match
• Perfect texture: Tender shredded chicken and chewy hominy make each bite satisfying
• Endless customization: Pile on fresh toppings – I go crazy with radishes and lime, but you do you!
• Better the next day: Like magic, the flavors deepen overnight (if you can resist eating it all at once)

Trust me, once you taste homemade pozole, there’s no going back to the canned stuff.

Chicken Pozole Rojo Ingredients

Gathering the right ingredients is half the battle for amazing pozole! Here’s what you’ll need:

• Proteins: 2 lbs bone-in chicken thighs (trust me, bones add flavor!), 4 cups good-quality chicken broth
• Hominy & Chilies: 1 can (25 oz) white hominy, drained and rinsed, 3 dried guajillo chilies, 2 dried ancho chilies
• Aromatics: 1 medium onion (chopped), 3 garlic cloves (minced)
• Spices: 1 tsp oregano (Mexican if you have it), 1 tsp cumin, salt to taste
• Toppings: Lime wedges, sliced radishes, shredded cabbage, fresh cilantro (go wild with these!)

Pro tip: Wear gloves when handling those dried chilies – they can sneak up on your fingers!

How to Make Chicken Pozole Rojo

Okay friends, let’s dive into making this incredible pozole! Don’t let the steps intimidate you – it’s really just building flavors one layer at a time. I’ll walk you through each part slowly, just like my abuela taught me (though she never measured anything and just went by feel!).

Step 1: Cook the Chicken

First, grab your favorite soup pot – I use my trusty enameled cast iron one. Add the chicken thighs and pour in that beautiful chicken broth. Turn the heat to medium and let it come to a gentle simmer. This is where patience pays off! Let those thighs bubble away for about 25-30 minutes until the meat pulls apart easily with a fork.

When the chicken’s done, carefully remove it with tongs (save that precious broth!) and let it cool just enough to handle. Then get ready for some therapeutic shredding! I use two forks to pull apart the meat, discarding the skin and bones. Your house should smell amazing already – resist the urge to snack on the chicken!

Step 2: Prepare the Chili Sauce

Now for the magic – the chili sauce! Put on those kitchen gloves (seriously, don’t skip this unless you want spicy fingers for days). Tear the stems off your dried chilies and shake out most of the seeds. Toast them in a dry skillet over medium heat for about 30 seconds per side until fragrant – you’ll smell this incredible earthy, almost chocolatey aroma.

Transfer the toasted chilies to a bowl and cover with hot water. Let them soak for 10 minutes to soften. Meanwhile, sauté your chopped onion and minced garlic in a little oil until translucent – this builds another flavor layer. Drain the chilies (keep some soaking water!) and blend them with the onions, garlic, oregano, and cumin until smooth. Add splashes of the soaking water if needed to get things moving in the blender.

Step 3: Combine and Simmer

Time to bring it all together! Strain your gorgeous red chili sauce through a fine mesh sieve into the pot with the reserved chicken broth. Don’t skip straining – it makes the broth silky smooth. Stir in the drained hominy and all that lovely shredded chicken. Let everything simmer gently for about 20 minutes – this is where the flavors really marry.

You’ll know it’s ready when the broth has deepened to a rich red color and smells absolutely irresistible. Give it a taste (careful, it’s hot!) and add salt as needed. The first time I made this, I stood over the pot just inhaling the steam – it’s that good!

Now comes the fun part – ladle it into bowls and let everyone customize their toppings. Watch how the fresh lime juice brightens everything up when you squeeze it in. That first spoonful of tender chicken, chewy hominy, and fragrant broth? Pure comfort.

Pro Tips for Perfect Chicken Pozole Rojo

After making pozole more times than I can count, here are my can’t-live-without tips for foolproof results every time:

• Glove up: Handling those dried chilies bare-handed? Big mistake – I learned the hard way when my fingers burned for hours!
• Heat control: Want more kick? Add a chipotle pepper to the chili blend. Too spicy? Use fewer ancho chilies.
• Skim smart: After simmering the chicken, skim off excess fat for a cleaner broth (but keep some for flavor!).
• Patience pays: Let the finished pozole sit 10 minutes before serving – the flavors meld beautifully.

Remember – great pozole isn’t rushed. Taste as you go and make it your own!

Serving Suggestions for Chicken Pozole Rojo

The real joy of pozole is making it your own at the table! Here’s what I always set out for topping parties:

• The essentials: Lime wedges (squeeze generously!), thinly sliced radishes for crunch, shredded cabbage, and fresh cilantro
• Extra fun: Diced avocado, crumbled queso fresco, chopped white onion, and tostada shells for scooping
• Heat lovers: Sliced jalapeños or that killer chili oil sitting in your fridge

My perfect bowl? Heavy on the lime and radishes with just a sprinkle of cilantro – but I won’t judge your topping mountain!

Storing and Reheating Chicken Pozole Rojo

Good news – pozole tastes even better the next day! Store cooled leftovers in airtight containers for up to 3 days in the fridge. For longer storage, freeze portions (without toppings) for 2-3 months. When reheating, warm gently on the stove with a splash of water or broth to prevent separation – microwaving tends to make the hominy rubbery. Pro tip: The chili flavors intensify after freezing, so you might want extra lime to balance it when serving!

Chicken Pozole Rojo Variations

One of the best things about pozole? It’s endlessly adaptable! Here are my favorite twists on the classic:

• Pork lover’s version: Swap chicken for pork shoulder – simmer until fork-tender (about 2 hours) for that traditional pozole flavor
• Green pozole magic: Use tomatillos and poblano peppers instead of red chilies for a bright, tangy twist
• Vegetarian delight: Skip the meat and add extra hominy with mushrooms for heartiness (use veggie broth too!)
• Seafood surprise: For coastal vibes, add shrimp and firm fish during the last 5 minutes of cooking

Don’t be afraid to experiment – that’s how the best family recipes are born!

Chicken Pozole Rojo FAQs

I get asked these questions all the time – here are the answers that’ll save you some trial and error!

Can I use canned hominy?
Absolutely! Canned hominy works perfectly here – just drain and rinse it well to remove that canning liquid. Dried hominy needs overnight soaking and hours of cooking, so canned is my weeknight lifesaver.

How can I reduce the spiciness?
Easy fixes! Use fewer ancho chilies (they’re milder than guajillos), remove all the seeds before soaking, or add a spoonful of honey to balance the heat. More toppings like avocado and cheese help too!

Can I make this in a slow cooker?
You bet! Cook the chicken in broth on low for 6 hours, then shred and add everything else for another 2 hours. The chili sauce prep stays the same – that flavor needs the stovetop magic first.

Why does my pozole taste bland?
Probably needs more salt! The hominy and chicken drink up seasoning. Also, toast those chilies properly – that deep flavor makes all the difference. And don’t skimp on the lime squeeze at serving!

Nutritional Information

Here’s the skinny on this chicken pozole rojo – these are estimates per serving since ingredients vary (my abuela would wave her wooden spoon and say “Who counts calories when food tastes this good?”). Each hearty bowl packs about 320 calories with 25g protein to keep you satisfied. The hominy adds great fiber (6g per serving!), and using bone-in chicken thighs means you’re getting all that good collagen in the broth. Just remember – those toppings add up, so go easy on the queso if you’re watching portions!

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