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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Transfer cooked chicken breasts to a separate plate. Allow to cool slightly, then shred into substantial chunks using hands or fork.
- 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.
- 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.
- 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