This chicken pozole rojo recipe is classic Mexican cuisine, with lots of hominy, chunky chicken, and a flavorful red sauce made with ancho and guajillo peppers. It’s the ultimate Mexican soup. Very authentic!
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Chicken Pozole Rojo Recipe
Ingredients
1 pound chicken breast
1 teaspoon olive oil
1 teaspoon chili powder
Salt and pepper to taste
1 medium onion chopped
2 jalapeno peppers chopped
3 cloves garlic chopped
8 cups chicken broth
1 tablespoon Mexican oregano
1 teaspoon dried thyme
1 teaspoon cumin
1 bay leaf
1 can hominy – about 25 ounces
2 ancho peppers
2 guajillo peppers
3 ounces tomato paste (optional, if desired)
1 lime + extras for serving
FOR GARNISH: sliced radishes or pickled radishes, fresh cilantro, sliced jalapenos or serranos, onion, sliced avocado, lime wedges, tortilla strips, hot sauce, so many ideas!
Cooking Directions
FOR THE CHILI PASTE
Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.
Set them into a bowl of very hot water and cover for about 20 minutes to soften.
Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.
FOR THE CHICKEN POZOLE ROJO
Heat a large pot to medium heat and add some olive oil.
Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.
Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.
Add garlic and cook another minute.
Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.
Swirl the ancho/guajillo chili paste into your pozole.
Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.
Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.
Top with your favorite garnishments!
et the Full Printable Recipe with discussion and more at
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