Red Chicken Pozole Soup is a bowl of pure comfort and deep Mexican tradition, filled with bold chile flavors, juicy shredded chicken, and hearty hominy. This vibrant, ruby-hued soup is as warming as it is delicious, and every spoonful is an invitation to gather with loved ones over something truly special. Whether you’re craving a cozy weeknight meal, planning a memorable family feast, or just curious about classic Mexican cuisine, this soul-satisfying pozole never disappoints.
Ingredients You’ll Need
The beauty of Red Chicken Pozole Soup lies in the simplicity and harmony of its ingredients. Each element plays an important part, from the deeply flavorful dried chiles to the fresh garnishes that bring a festive crunch and pop of color.
- Boneless, skinless chicken thighs (1 1/2 lbs): Perfect for juicy, tender meat that shreds effortlessly into the broth.
- Olive oil (1 tablespoon): Used for sautéing and adding a gentle, rich base flavor.
- Low-sodium chicken broth (6 cups): Creates a savory backdrop and lets the chile flavors shine.
- White hominy, drained and rinsed (1 25-ounce can): Hominy brings characteristic body and a satisfying chewy bite, making pozole unique.
- Dried guajillo chiles (4, stems and seeds removed): These chiles infuse the soup with a vibrant red color and mild smokiness.
- Dried ancho chiles (2, stems and seeds removed): Known for their deeper, slightly sweet flavor and rich undertones.
- Garlic cloves (4): Essential for that punchy, aromatic savoriness in every spoonful.
- Small onion, quartered (1): Blends seamlessly into the chile sauce for subtle sweetness.
- Cumin (1 teaspoon): Adds warm, earthy notes that enhance the Mexican essence.
- Dried oregano, preferably Mexican (1 teaspoon): Its citrusy, herbal brightness balances the depth of the chiles.
- Salt (1/2 teaspoon): Key for seasoning and bringing flavors together.
- Black pepper (1/4 teaspoon): Gives the right touch of background heat.
- Sliced radishes, shredded cabbage, diced onion, lime wedges, chopped cilantro: Classic garnishes that offer irresistible crunch and freshness.
How to Make Red Chicken Pozole Soup
Step 1: Toast and Soften the Chiles
Start by placing your guajillo and ancho chiles in a dry skillet over medium heat. Toast them gently for about 1 to 2 minutes, just until they’re fragrant and darkening slightly—this step unlocks their essential oils but take care not to let them burn. Once toasted, transfer them to a bowl, cover with hot water, and let them soak for about 15 minutes. This softening transforms the chiles into a luscious base for your Red Chicken Pozole Soup.
Step 2: Blend the Chile Sauce
Drain the softened chiles and place them in a blender with garlic, onion, cumin, oregano, salt, and half a cup of the chicken broth. Blend until the mixture is totally smooth and gorgeously red. For the silkiest soup, take an extra moment to press the sauce through a fine mesh sieve into a bowl. This step removes any tough skins or seeds, giving your Red Chicken Pozole Soup its refined, rich texture.
Step 3: Cook the Chile Sauce
Set a large pot or Dutch oven over medium heat and add the olive oil. Pour in your chile sauce and let it sizzle, stirring often, for about 5 minutes. This not only intensifies the flavors but also mellows any raw edges from the garlic or onion, creating a deep, harmonious base for the pozole.
Step 4: Simmer the Chicken
Pour in the rest of your chicken broth, bring everything to a gentle simmer, and tuck in the chicken thighs. Let the pot bubble on low heat for 30 to 35 minutes, at which point the chicken will be perfectly tender and practically fall apart. This slow bath in the aromatic chile broth is what infuses every piece of chicken with flavor.
Step 5: Shred and Combine
Remove the chicken thighs to a plate and shred them with two forks. Return the shredded chicken to the pot, then add the rinsed hominy. Simmer for another 10 minutes. This final step allows all the flavors to meld and the hominy to soak up the chile-rich broth, achieving that signature Red Chicken Pozole Soup flavor.
Step 6: Season and Serve
Give your soup a taste and adjust the salt or pepper if needed. Ladle the Red Chicken Pozole Soup into bowls, pile high with your favorite toppings, and serve hot for maximum coziness and wow-factor.
How to Serve Red Chicken Pozole Soup
Garnishes
Traditional garnishes truly make Red Chicken Pozole Soup shine—think of them as a vibrant finishing touch! Offer thinly sliced radishes, cool shredded cabbage, crisp diced onion, fresh cilantro, and plenty of lime wedges at the table. Guests can customize their bowls, adding as much crunch and zing as they desire. This interactive element makes every serving feel festive and personal.
Side Dishes
While Red Chicken Pozole Soup is a meal in itself, it becomes extra special with a simple side. Warm, thick corn tortillas are a classic partner, perfect for mopping up the flavorful broth. If you want to elevate your spread, serve with a fresh cucumber salad or a platter of smoky, fire-roasted salsa and chips to complement the pozole’s robust taste.
Creative Ways to Present
Get playful with presentation by setting up a build-your-own-pozole bar—pile your garnishes in little bowls, and let everyone dress up their soup as they like. For a cozy winter gathering, serve the Red Chicken Pozole Soup in handmade ceramic mugs for sipping, or try mini portions in shot glasses as a cheerful party starter. However you serve it, this soup loves a crowd!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Red Chicken Pozole Soup (lucky you!), allow it to cool completely before transferring to airtight containers. It’ll keep well in the fridge for up to four days. The flavor actually improves as the broth continues to soak into the hominy and chicken, making leftovers something to look forward to.
Freezing
Red Chicken Pozole Soup freezes beautifully! Portion the cooled soup into freezer-safe containers or heavy-duty zip bags, leaving a little space for expansion. It’ll keep for up to three months. For best texture, consider freezing garnishes separately and adding them fresh upon reheating.
Reheating
To reheat, simply pour the soup into a pot over medium heat and warm until steaming hot, stirring occasionally. If the soup has thickened in the fridge, just add a splash of chicken broth or water to loosen it up. Top with fresh garnishes and it will taste like you made it that very day!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, though thighs are my personal favorite for their extra juiciness and flavor. Just keep an eye on cook time to avoid overcooking—breasts tend to shred a little faster.
Is there a vegetarian version of Red Chicken Pozole Soup?
Yes! You can easily swap the chicken for extra hominy, jackfruit, or hearty mushrooms, and use vegetable broth. The richly spiced chile base gives so much depth that you won’t even miss the meat.
Can I make Red Chicken Pozole Soup spicier?
Of course! For more heat, add a chile de árbol (or two) along with the other dried chiles when making the sauce. You can also serve with extra hot sauce or sliced jalapeños at the table for spice-loving guests.
What is hominy, and can I substitute it?
Hominy is corn that’s been treated to become pleasantly chewy and puffy—a classic pozole ingredient. If you can’t find it, try using canned white corn, but note that the authentic texture and flavor come from true hominy.
How do I make Red Chicken Pozole Soup for a party?
This soup is a party favorite! Just double (or triple) the recipe, keep it warm in a large slow cooker or stockpot, and lay out plenty of colorful garnish options. It’s perfect for feeding a crowd, and everyone will love getting creative with their toppings.
Final Thoughts
If you’re ready for a recipe that brings joy, warmth, and Mexican flavor to your table, Red Chicken Pozole Soup is a must-try. It’s a celebration in a bowl—filling, vibrant, and endlessly customizable. Don’t wait for a holiday; stir up a pot, gather your favorite people, and make delicious memories today!
Print
Red Chicken Pozole Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Red Chicken Pozole Soup, a traditional Mexican dish bursting with flavor. This hearty soup features tender chicken, hominy, and a rich, spicy broth topped with fresh garnishes for a satisfying meal.
Ingredients
Chicken Pozole:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 6 cups low-sodium chicken broth
- 1 (25-ounce) can white hominy (drained and rinsed)
Chile Sauce:
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 4 cloves garlic
- 1 small onion (quartered)
- 1 teaspoon cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnishes:
- sliced radishes
- shredded cabbage
- diced onion
- lime wedges
- chopped cilantro
Instructions
- Prepare the Chile Sauce: Toast guajillo and ancho chiles, soak in hot water, blend with garlic, onion, cumin, oregano, salt, and broth. Strain the mixture.
- Cook the Soup: Heat olive oil, add chile sauce, simmer with chicken thighs. Shred chicken, add hominy, and simmer.
- Adjust Seasoning and Serve: Taste the soup, adjust seasoning if needed. Serve hot with garnishes on top.
Notes
- For a spicier soup, add a chile de árbol to the sauce.
- This soup tastes even better when made ahead and enjoyed the next day.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 3g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
