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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 VerdePozole 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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Ingredients
To Cook the Chicken:
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)
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.
It’s so full of flavor. Really delicious!
So glad you enjoyed this recipe.
Love a good easy stew! It’s winter in Australia now and this is exactly what I need.
Australia! I love hearing where people are located and are interested in Mexican food.
Delicious!
Indeed! Thank you.
This chicken is amazing! Thank you for the step by step instructions – it was so tasty!
Yes. I do that for all the blog posts with recipes for easy cooking.
Such a great recipe, we made it yesterday and the whole family loved it! Highly recommended!
Glad to hear that your family loved it. Made my day!!
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!
You won’t regret it. This recipe is super tasty.
Pure comfort food!
YES! That’s what we call it. Comfort food!
Thanks for this amazing red chicken pozole recipe. I can’t wait to try it!
You’re welcome. Hope you enjoy it!
My family’s going to love this for dinner!
My family loves this dinner. Surely yours will too. Enjoy!
I love Mexican food but never made a pozole. Thanks for the recipe and instruction, I will give it a try very soon!
If you love Mexican food, you’re going to love this recipe.
Great recipe!
Thank you. Glad you liked it!