Red Chicken Pozole

5 from 16 votes

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.

Prep Time20

Cook Time2

Total Time2 20

Course: Dinner

Cuisine: Mexican

Servings: 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 tablespoon 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)
½ onion
3 garlic cloves
1 teaspoon salt
2 cups water (for blending)

To Make the Pozole:

1 teaspoon oregano (either ground or whole)
1 teaspoon 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 ½ 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.

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