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    Home » Recipes » Chicken » Red Chicken Pozole

    Red Chicken Pozole

    Last Updated November 9, 2022. Originally Posted June 9, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Red Chicken Pozole is a hearty and satisfying Mexican stew. Easier to make than you think, it’s packed with juicy chicken and corn hominy swimming in the most amazing chile sauce. 
    Jump to Recipe Print Recipe
    Red Chicken Pozole served in a decorative blue plate and surrounded by the toppings.

    Red Chicken Pozole served in a decorative blue plate and surrounded by the toppings.

    Red Chicken Pozole is a meal for special occasions. Think Father’s Day, birthdays, Christmas.

    OR, on hot days. Lol!

    There’s a running joke in the Mexican community… You know you’re Mexican when you eat soup on hot days. 100% true!

    On those hot days, this delicious soup/ stew might make an appearance. I’d eat it on hot days, cold days, or any day ending with Y.

    Ingredients

    The ingredients to make the pozole rojo laid out and labeled.

    We are using a whole chicken that has been chopped up into pieces. Use whatever cut you prefer.

    In Mexico, there is no waste. We use every cut, bone, and inch of the chicken.

    Please note that we will be using A LOT of water, and the measuring cup above with water is only there for reference.

    Is it Pozole or Posole?
    Pozole is the proper Spanish spelling for Mexicans. Posole (with an S) is often used in Tex-Mex and border towns. Both spellings refer to this stew.

    Step-By-Step Instructions

    Water being poured into a stock pot with raw chicken, onions, and garlic.

    • Add the chicken, onion, garlic, bay leaf, and salt in a large pot.
    • Cover with water. About 2 inches above the chicken.

    Pro Tip:

    Use the largest pot you can find. You want to make as much chicken broth as possible.

    Short Cut Version: Skip this step and instead use leftover chicken and store bought chicken broth.

    How to rehydrate dried chiles

    A collage showing how to rehydrate dried chile guajillo and chile ancho.

    • Remove the stems from the dried chiles.
    • Open them up lengthwise and remove the seeds and veins.
    • Place in a stock pot and cover with water.
    • Bring to a boil. Cover and turn off the heat.
    • Let sit for 5 minutes, or until pliable.

    This chile sauce is very similar to the sauces used in Mexican Menudo and Caldo de Camaron.

    What’s the difference between pozole and menudo?
    Pozole and Menudo are both Mexican stews. Pozole is traditionally made with pork or chicken and includes hominy. Menudo is made with tripe and might or might NOT include hominy, depending on where you are from in Mexico.

    How to make the chile sauce

    An empty blender next to the ingredients to make the sauce.

    • Add the rehydrated chiles, garlic, onion, salt, water to a blender.

    Discard the water that is used when rehydrating the chiles.

    Chiles can collect dust, and you don’t want dirt in your sauce.

    Use fresh water to make the sauce.

    A picture of the red chile sauce in a blender.

    • Blend until smooth.

    Make this sauce ahead of time so you won’t spend all day cooking.

    What makes this pozole “RED” or “ROJO” is the sauce.

    Other Types of Pozoles

    Pozole Verde
    Pozole Blanco
    Shrimp Pozole
    Vegan Pozole

    A collage showing cooked chicken and the red chile sauce being poured into the stock pot with the remaining broth.

    • Once the chicken is cooked, remove everything in the pot except for the broth.
    • Strain the chile sauce into the pot.

    Use a cooking spoon to strain the sauce into the pot.

    Throw away any chile bits that remain in the strainer. That’s the stuff we don’t want to go into our soup.

    For a faster recipe, try this Instant Pot Posole Rojo.

    Forks shredding cooked chicken.

    • Shred the cooked chicken.

    The onion, garlic, and bay leaf go into the trash. Remove all the bones and throw those away too.

    Traditionally, red pozole is made with pork as in Pozole Rojo de Puerco.

    A collage showing how to assemble the pozole in the pot.

    • To the chile pot, add the bay leaf, salt, oregano, rinsed hominy, and shredded chicken.
    • Give everything a stir.

    If you can’t find hominy at your local store, try buying it online.

    Another Pro Tip:


    Plan ahead of time and make everything in stages. For example, cook the chicken one day. Next day, make the sauce. Then the day of, put everything together.

    A spoon holding the chicken pozole over a stock pot.

    • Taste for salt.

    It should taste flavorful and robust. Not spicy.

    From here, it does not take long to cook. Time to chop up the toppings.

    This is one of those dishes that tastes better days after.

    To Reheat:
    On the stove, simmer for 10 minutes.
    In the microwave, on high heat for 2-3 minutes, depending on your microwave.

    Red Chicken Pozole served in a decorative blue plate and surrounded by the toppings.

    Ideas for Toppings


    Shredded cabbage
    Shredded lettuce
    Diced onion
    Cilantro
    Radishes
    Oregano
    Lime
    Jalapeno slices
    Toasted Chile de Arbol

    A combination of these toppings (or all of them) is what makes pozole an amazing recipe.

    Red Chicken Pozole served in a decorative blue plate and surrounded by the toppings.

    Red Chicken Pozole is a hearty Mexican stew that is full of robust flavors and completely satisfying. Comfort food in a bowl!

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    Did you make this recipe? Please rate the recipe below!

    Red Chicken Pozole served in a decorative blue plate and surrounded by the toppings.

    Red Chicken Pozole

    Red Chicken Pozole is a hearty and satisfying Mexican stew. Easier to make than you think, it’s packed with juicy chicken and corn hominy swimming in the most amazing chile sauce. 
    5 from 15 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 6 people
    Calories: 339kcal
    Author: Maggie Unzueta

    Ingredients

    To Cook the Chicken:

    • 10 cups water
    • 1 4-lb whole chicken (skin removed and cut into 8 pieces)
    • 1 onion
    • 4 garlic cloves
    • 1 tbsp salt
    • 1 bay leaf

    For the Red Chile Sauce:

    • 6 guajillo chiles (stems, seeds, and veins removed)
    • 2 ancho chiles (stems, seeds, and veins removed)
    • 4 cups water (for rehydrating)
    • 1/2 onion
    • 3 garlic cloves
    • 1 tsp salt
    • 2 cups water (for blending)

    To Make the Pozole:

    • 1 tsp oregano (either ground or whole)
    • 1 tsp salt
    • 1 bay leaf
    • 1 32-oz can hominy (drained and rinsed)

    Instructions

    To Cook the Chicken:

    • In a large stock pot, add the water, chicken, onion, garlic, salt, and bay leaf.
    • Cook for 1 1/2 hour.
    • Once the chicken is cooked, take out the chicken and let cool slightly.
    • Set the chicken broth aside.
    • Remove and discard the onion, garlic, and bay leaves from the pot.
    • Shred the chicken and set aside.

    For the Red Chile Sauce:

    • Remove the stems from all the chiles.
    • Open the chiles lengthwise.
    • Take out all the seeds and veins.
    • Place the chiles in a pot and cover with 4 cups of water.
    • Bring to a boil.
    • Cover and turn off the heat.
    • Let sit for 5 minutes, or until pliable.
    • Discard the water from the stock pot.
    • Place the rehydrated chiles in a blender.
    • Add onion, garlic cloves, salt, and 2 cups of clean water to the blender.
    • Blend until smooth.

    To Make the Pozole:

    • Strain the red chile sauce into the pot with the chicken broth.
    • Discard any bits of chile remaining in the strainer.
    • Add the oregano, salt, bay leaf, and hominy.
    • Return the shredded chicken to the pot.
    • Give everything a stir and taste for salt.
    • Cover and simmer for 30 minutes.
    • Serve with your favorite toppings and enjoy.

    Notes

    IDEAS FOR TOPPINGS
    Shredded cabbage, Shredded lettuce, Diced onion, Cilantro, Radishes, Oregano, Lime, Jalapeno slices, Toasted Chile de Arbol
    PRO TIP: Plan ahead of time and make everything in stages. That is, cook the chicken one day. Next day, make the sauce. Then the day of, put everything together. It'll make cooking this dish easier. 

    Nutrition

    Calories: 339kcal | Carbohydrates: 15g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 2074mg | Potassium: 583mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4205IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Chicken, Holiday Recipes, Popular Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Andréa Janssen

      June 11, 2021 at 12:14 am

      5 stars
      It’s so full of flavor. Really delicious!

      Reply
      • Maggie Unzueta

        June 28, 2021 at 12:19 pm

        So glad you enjoyed this recipe.

        Reply
    2. Amy

      June 11, 2021 at 12:16 am

      5 stars
      Love a good easy stew! It’s winter in Australia now and this is exactly what I need.

      Reply
      • Maggie Unzueta

        June 28, 2021 at 12:19 pm

        Australia! I love hearing where people are located and are interested in Mexican food.

        Reply
    3. Sue

      June 11, 2021 at 3:58 am

      5 stars
      Delicious!

      Reply
      • Maggie Unzueta

        June 28, 2021 at 12:20 pm

        Indeed! Thank you.

        Reply
    4. Marcellina

      June 11, 2021 at 4:40 am

      5 stars
      This chicken is amazing! Thank you for the step by step instructions – it was so tasty!

      Reply
      • Maggie Unzueta

        June 28, 2021 at 12:20 pm

        Yes. I do that for all the blog posts with recipes for easy cooking.

        Reply
    5. anna

      June 11, 2021 at 5:52 am

      5 stars
      Such a great recipe, we made it yesterday and the whole family loved it! Highly recommended!

      Reply
      • Maggie Unzueta

        June 20, 2021 at 8:33 am

        Glad to hear that your family loved it. Made my day!!

        Reply
    6. Jeri

      June 11, 2021 at 8:41 am

      5 stars
      Your beautiful pictures and great step-by-step instructions inspired me to make this amazing Pozole! It was soooo good, and my family loved it! Thanks for the recipe! I will definitely be making it again!

      Reply
      • Maggie Unzueta

        June 20, 2021 at 8:33 am

        You won’t regret it. This recipe is super tasty.

        Reply
    7. Pam Greer

      June 11, 2021 at 11:11 am

      5 stars
      Pure comfort food!

      Reply
      • Maggie Unzueta

        June 20, 2021 at 8:33 am

        YES! That’s what we call it. Comfort food!

        Reply
    8. AISilva

      June 11, 2021 at 12:55 pm

      5 stars
      Thanks for this amazing red chicken pozole recipe. I can’t wait to try it!

      Reply
      • Maggie Unzueta

        June 20, 2021 at 8:32 am

        You’re welcome. Hope you enjoy it!

        Reply
    9. Jamie

      June 12, 2021 at 12:51 am

      5 stars
      My family’s going to love this for dinner!

      Reply
      • Maggie Unzueta

        June 20, 2021 at 8:32 am

        My family loves this dinner. Surely yours will too. Enjoy!

        Reply
    10. Mihaela | https://theworldisanoyster.com/

      June 12, 2021 at 2:53 am

      5 stars
      I love Mexican food but never made a pozole. Thanks for the recipe and instruction, I will give it a try very soon!

      Reply
      • Maggie Unzueta

        June 20, 2021 at 8:32 am

        If you love Mexican food, you’re going to love this recipe.

        Reply
    11. Leslie

      June 12, 2021 at 7:29 pm

      5 stars
      Great recipe!

      Reply
      • Maggie Unzueta

        June 20, 2021 at 8:32 am

        Thank you. Glad you liked it!

        Reply

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