Red Chicken Pozole

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

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

• 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

• 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

• 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.

• 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

• 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.

• 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.

• 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.

• 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.

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

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