Savory Red Pozole with Chicken Recipe: A Hearty Mexican Classic

Memories of my grandmother’s kitchen always come alive when I prepare this vibrant red pozole with chicken that brings warmth and comfort to our table.

Hearty and rich, this traditional Mexican soup carries deep cultural roots and spectacular flavor combinations.

Authentic spices dance through each spoonful, creating a symphony of taste that connects generations.

Chili peppers and tender chicken meld together, offering a deeply satisfying meal that feels like a culinary embrace.

Homemade pozole represents more than just nutrition – it’s a celebration of heritage and love.

Fragrant and soul-warming, this recipe promises to transport you straight to the heart of Mexico with its incredible depth and complexity.

Dive into this delicious journey and let the magic of red pozole fill your kitchen with joy.

Red Pozole With Chicken Benefits And Ingredients

• Quick Comfort Meal: Whip up a hearty chicken pozole that brings warmth and satisfaction in under an hour, perfect for busy families craving authentic Mexican flavors.
• Flexible Ingredient Adventure: Customize your pozole with various toppings like crunchy cabbage, creamy avocado, and zesty radishes, allowing everyone to create their perfect bowl.
• Nutritious One-Pot Wonder: Pack in protein from chicken, fiber from beans and hominy, and vitamins from vegetables, making this a balanced and wholesome meal that supports healthy eating without complicated preparation.
• Simple Cooking Technique: Master this recipe with basic kitchen skills, using straightforward steps like sautéing, simmering, and blending that even novice cooks can confidently execute.

Ingredients For Red Pozole With Chicken

• Chicken Breasts: Tender white meat that provides lean protein for the pozole.
• Chicken Thighs: Flavorful dark meat that adds richness to the soup.

• Onion, Carrot, Jalapeno, Garlic: Classic aromatic base that builds depth of flavor for the pozole.
• Dried Chilies: Adds complex heat and traditional Mexican spice profile to the dish.

• Hominy: Traditional corn product that gives pozole its signature texture and authentic character.
• Pinto Beans: Optional ingredient that adds extra protein and creamy texture to the soup.

• Cumin, Oregano: Warm spices that provide earthy and herbaceous notes to the pozole.

• Chicken Broth: Provides the foundational liquid and savory flavor for the soup.
• Olive Oil: Used for sautéing vegetables and creating the initial flavor base.

• Cabbage, Onion, Cilantro, Avocado, Radish, Tortillas, Lime Juice: Fresh toppings that add texture, brightness, and traditional Mexican garnish elements to the pozole.

Directions For Red Pozole With Chicken

Step 1: Sauté Aromatic Vegetables

Heat olive oil in a stock pot over medium heat.

Add chopped onion, carrot, jalapeño, and garlic.

Cook for 3-4 minutes until onions become translucent.

Sprinkle in cumin, oregano, and dried chilies.

Stir and cook for an additional minute to release their incredible flavors.

Step 2: Poach Chicken and Build Broth

Introduce chicken broth, chicken breasts, and chicken thighs to the pot.

Season with salt and pepper.

Cover and simmer gently on low heat for 30 minutes, ensuring chicken is fully cooked and carrots reach tender perfection.

Step 3: Prepare Shredded Chicken

Transfer chicken breasts to a plate.

Allow them to cool slightly.

Using hands or a fork, shred the chicken into delectable chunks.

Set aside for later use.

Step 4: Create Smooth Pozole Base

Extract all solids from the broth using a slotted spoon.

Transfer carrots, onions, jalapeño, garlic, and dried chilies to a blender.

Add just enough broth to facilitate smooth blending.

Blend until silky smooth.

Return blended mixture to the pot.

Step 5: Combine and Simmer

Add shredded chicken, hominy, and pinto beans to the pot.

Bring to a gentle simmer for 10-15 minutes.

Adjust seasoning with salt and pepper to taste.

Step 6: Serve and Garnish

Ladle the vibrant pozole into serving bowls.

Top with an array of fresh garnishes.

Tips For Red Pozole With Chicken

• Use two forks to pull apart the cooked chicken breasts and thighs, creating tender, uniform pieces that absorb the rich broth beautifully.
• Remove solids from the broth carefully and blend until completely smooth, ensuring a silky, well-integrated base for your pozole without any chunky bits.
• Adjust the number of dried chilies to make the dish mild or extra spicy, catering to different heat tolerances while maintaining authentic flavor.
• Offer multiple fresh toppings like crisp cabbage, diced onions, and creamy avocado to let each person customize their bowl with preferred textures and tastes.

Flavor Enhancements For Red Pozole With Chicken

• Vegetarian Pozole: Replace chicken with firm tofu or tempeh, using vegetable broth instead of chicken broth. Add extra beans like black beans or kidney beans for protein boost.
• Seafood Pozole: Swap chicken with white fish or shrimp, using fish stock for deeper ocean flavor. Add extra seafood garnishes like cooked scallops or crab meat.
• Spicy Green Pozole: Use tomatillos and green chilies instead of dried red chilies. Incorporate roasted poblano peppers for a smoky green color and intense flavor profile.
• Low-Carb Pozole: Eliminate hominy and beans, increase vegetable content with zucchini and cauliflower. Use bone broth for added nutrition and reduce overall carbohydrate content.

Suggested Sides For Red Pozole With Chicken

• Festive Fiesta Bowl: Create a vibrant, colorful display by arranging toppings in small separate bowls around the pozole, allowing guests to customize their own perfect bowl with fresh ingredients.
• Hearty Weeknight Dinner: Serve this pozole with warm, soft corn tortillas on the side and a crisp green salad for a complete, satisfying meal that fills hungry bellies and warms the soul.
• Mexican Street Food Style

Storage Recommendations For Red Pozole With Chicken

• Store leftover pozole in an airtight container for up to 3-4 days in the refrigerator. Ensure the container is sealed tightly to maintain freshness and prevent absorption of other food odors.
• Transfer cooled pozole to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal completely, and freeze for up to 3 months. Label containers with the date to track storage time.
• Pour pozole into a microwave-safe bowl, cover loosely with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring between each interval to ensure even warming. Add a splash of chicken broth if the soup seems too thick.

FAQs

• What are the key ingredients in Red Pozole with Chicken?

The key ingredients include chicken breasts and thighs, hominy, chicken broth, onion, carrot, jalapeno, garlic, cumin, oregano, dried chilies, and optional pinto beans.

• Is this a spicy dish?

The dish has a mild to moderate heat level from jalapenos and dried chilies, but you can adjust the spiciness by controlling the amount of chilies used or removing the jalapeno seeds.

• How nutritious is Red Pozole with Chicken?

This pozole is protein-rich from chicken, provides fiber from hominy and vegetables, and offers various vitamins and minerals from the diverse ingredients like carrots, onions, and herbs.

Red Pozole with Chicken Recipe

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4.5 from 33 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Hearty Mexican red pozole with chicken brings traditional warmth and spice to dinner tables. Simmering chiles, tender meat, and hominy create a soul-satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 3 boneless skinless chicken breasts
• 4 boneless skinless chicken thighs

Liquid and Base:

• 8 cups chicken stock or broth
• 2 tablespoons olive oil
• 3 cups white or yellow hominy
• 2 cups canned pinto beans

Spices and Aromatics:

• 4 dried New Mexico or Guajillo chilies
• 1 dried ancho chile
• 2–3 dried chile de Arbol
• 1 jalapeno
• 1 onion chopped
• 3 carrots chopped
• 3 garlic cloves whole
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican oregano
• salt and pepper to taste

Garnishes:

• 1/2 cup finely minced white onion
• 4 tablespoons finely minced cilantro
• 1 cup finely shredded green or red cabbage
• Thinly sliced radishes
• Diced avocado
• Corn or flour tortillas warmed
• Lime wedges

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Instructions

1. Heat olive oil in a 4qt stock pot over medium temperature. Sauté onion, carrot, jalapeño, and garlic for 3-4 minutes until onions become translucent. Incorporate cumin, oregano, and dried chilies, cooking for an additional minute to release aromatic flavors.
2. Pour chicken broth into the pot, add whole chicken breasts and thighs. Season with salt and pepper. Cover and simmer on low heat for 30 minutes until chicken is fully cooked and carrots reach tender consistency.
3. Transfer cooked chicken breasts to a separate plate. Allow to cool slightly, then shred into substantial chunks using hands or fork.
4. Extract solids from broth using a slotted spoon, transferring carrots, onions, jalapeño, garlic, and dried chilies to a blender. Add minimal broth to facilitate smooth blending. Purée until completely smooth, then return mixture to the pot.
5. Reintroduce shredded chicken to the pot. Add hominy and pinto beans. Bring to a gentle simmer for 10-15 minutes, adjusting seasoning with salt and pepper as needed.
6. Serve hot in individual bowls. Garnish with fresh cabbage, diced onion, chopped cilantro, sliced avocado, thinly sliced radish, accompanying tortillas, and a generous squeeze of fresh lime juice.

Notes

• Customize heat levels by adjusting the number of jalapeños or dried chilies to suit personal spice tolerance.
• Swap chicken for pork or vegetarian protein like tofu for diverse dietary preferences.
• Prepare ingredients ahead of time to streamline cooking process and reduce overall preparation time.
• Use fresh, high-quality hominy for authentic texture and traditional flavor profile.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 210 kcal
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 6 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 23 g
• Cholesterol: 70 mg