Pozole Rojo de Pollo is a soup that originates from Mexico. The soup is made with hominy, chicken, and a red chille pepper broth. Also known as Red Pozole with chicken, this hearty, savory soup pairs well with traditional pozole toppings like diced avocado, red onions, red cabbage, shredded lettuce, sliced radishes, and fresh cilantro. This soup is perfect for a winter day and is sure to warm you up!
What is the broth of pozole made of?
Pozole is a Mexican stew typically made with hominy, pork, and red chiles. The broth of pozole is usually made with water, garlic, and onion. However, some may add chicken, beef, or vegetable stock to the broth. Tomatoes are sometimes used in the broth as well.
Do you have to soak pozole?
You don’t have to soak posole. Posole, a traditional Mexican stew made with hominy, can be cooked without soaking. Soaking does soften the hominy, so if you prefer a softer posole, feel free to soak it overnight. Otherwise, just cook the posole until the hominy is soft enough for your liking.
How long does canned hominy need to cook?
While the cooking time for canned hominy varies depending on the recipe, most canned hominy needs to cook for at least 30 minutes. This allows the corn to soften and absorb the flavors of the other ingredients. Canned hominy can also be cooked longer if you want it to have a more mushy texture.
What are the ingredients to make Pozole Rojo de Pollo?
This recipe is good for 4 servings. It has 10 minutes of prep time and cooks for 45 minutes up to 4 hours.
Ancho chiles, dried variants of the comparatively mild poblano pepper, and guajillos chilies, dried versions of the stronger mirasol pepper, give this hearty, traditional Mexican soup a significant flavor boost.
Ancho chiles are easier to acquire in most grocery stores, although guajillo chillies might be much more difficult to locate in some places. However, both can be purchased online, at specialized Mexican shops, or in many bigger supermarket stores.
Although pork is typically used to make pozole, boneless, skinless chicken breasts are used in this delicious variation.
Here are the other ingredients that you’re going to need:
- Dried ancho chilies – known for their deep, rich flavor and moderate to high level of heat.
- Dried guajillo chilies – will give the dish a distinct flavor.
- Garlic cloves – improves the flavor of the dish.
- Extra virgin olive oil – is a flavor enhancer and quickly cooks your dish.
- Yellow onion – provides flavor and depth to the soup, and its sweetness helps to balance out the heat from the chili peppers.
- Sea salt and black pepper – seasonings to taste that most recipes call for.
- Ground cumin – gives the meat a warm, earthy flavor.
- Dried Mexican oregano – this flavorful herb enhances the taste of the dish and gives it a unique flavor.
- Smoked paprika – adds a depth of flavor.
- Ground cinnamon – also adds a depth of flavor and helps to tone down the heat of chili peppers.
- Chicken breasts – should be boneless and skinless.
- Bay leaves – have a strong and pungent flavor.
- Chicken stock – used as a soup base that gives the dish its color and flavor.
- Hominy – gives the soup a thick and creamy texture, as well as a slightly sweet flavor.
- Radishes – add color and contrast to the dish.
- Fresh cilantro – its unique aroma helps to highlight the other ingredients in the soup.
- Lime – adds brightness and acidity.
How to make Pozole Rojo de Pollo?
It’s time to put this recipe together now that you’ve gathered all of your ingredients.
First, put the crushed garlic and dried chiles in a small saucepan with just enough water to cover them. Over medium heat, bring to a simmer and cook for 5 to 6 minutes, or until the chilies soften. Remove from the fire and let cool.
Second, heat the olive oil over medium-high heat in a big soup pot or Dutch oven while the chilies are simmering. Add the onion and garlic, and simmer, stirring periodically, for about 4-5 minutes or until the onion is tender and transparent. To taste, add salt and black pepper to the dish.
Then add cinnamon, smoked paprika, Mexican oregano, and ground cumin. Stir to mix, then simmer for 1-2 minutes, or just long enough for the spices to start to smell good.
Turn down the heat to medium, then add the chicken. Cook for two to three minutes on each side or until just lightly browned.
Next add the hominy, chicken stock, and bay leaves. Turn up the heat to medium-high and quickly simmer the mixture.
When the sauce has reached a simmer, transfer it to a blender or food processor and puree until smooth. After adding the chili mixture, turn the heat to below medium. To allow the flavors more time to develop, partially cover with a lid and cook for at least 30 minutes or up to 4 hours.
After that, remove from heat after at least 30 minutes, and while the chicken is still in the saucepan, thoroughly shred it with two forks. Also remove and discard the bay leaves.
Finally, add sliced radishes, fresh cilantro, or other preferred garnishes to each bowl of hot soup after ladling it into each one. Serve right away with fresh lime wedges for squeezing. Enjoy!
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- 3 large dried ancho chilies, stems removed and deseeded
- 2-3 dried guajillo chilies, stems removed and deseeded
- 2 garlic cloves, smashed and peeled
- 2 T. extra virgin olive oil, divided
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1¼ t. ground cumin
- 1 t. dried Mexican oregano
- ½ t. smoked paprika
- ¼ t. ground cinnamon
- 2 lbs. boneless, skinless chicken breasts
- 2 whole bay leaves
- 4 c. chicken stock
- 1 25-oz. can hominy, with liquid
- 3-4 small radishes, thinly sliced
- 3 T. fresh cilantro, chopped
- 1 large lime, cut into 8 wedges
- Place dried chilies and smashed garlic in a small saucepan and add enough water to cover. Bring to a simmer over medium heat and cook until the chilies soften, around 5-6 minutes. Remove from heat and set aside to cool.
- While the chilies are simmering, heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, around 4-5 minutes. Season with salt and black pepper, to taste.
- Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1-2 minutes, or just until the spices become fragrant.
- Add chicken and reduce heat to medium. Cook until lightly browned on all sides, around 2-3 minutes per side.
- Add bay leaves, chicken stock, and hominy. Increase heat to medium-high and bring the mixture to a rapid simmer.
- Once simmering, transfer the ancho and guajillo chilies mixture to a blender or a food processor and blend until smooth. Pour chili mixture into the pot and reduce heat to just below medium. Partially cover with a lid and cook for at least 30 minutes or up to 4 hours to give the flavors more time to develop.
- After at least 30 minutes, remove from heat and carefully shred the chicken using two forks while still in the pot. Remove bay leaves and discard.
- Ladle hot soup into individual serving bowls and top with sliced radishes, fresh cilantro, or other desired toppings. Serve immediately with fresh lime wedges for squeezing. Enjoy!
Amount Per Serving: Calories: 683Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 200mgSodium: 1203mgCarbohydrates: 42gFiber: 6gSugar: 10gProtein: 80g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.