Best Red Chicken Pozole Recipe (Pozole Rojo de Pollo)
Learn how to make authentic Pozole Rojo de Pollo, a traditional Mexican chicken and hominy stew in red chile sauce. Easy, flavorful, perfect for special occasions or cozy nights. Includes tips, variations, and a printable recipe.
Ingredients
- 3 large dried ancho chiles stems removed and deseeded
- 2-3 dried guajillo chiles stems removed and deseeded
- 2 garlic cloves smashed
- 2 tbsps olive oil
- ½ medium yellow onion diced
- 3 garlic cloves minced
- Salt and pepper to taste
- 1¼ tsp ground cumin
- 1 tsp dried Mexican oregano
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- 2 lbs boneless skinless chicken breasts
- 2 bay leaves
- 4 cups chicken broth
- 1 25-oz can white hominy, with liquid
- Optional toppings: sliced radishes, fresh cilantro, lime wedges, sour cream, corn kernels, tortilla chips
Instructions
- In a small saucepan, simmer dried chiles and smashed garlic in water for 5–6 minutes. Let cool slightly. Blend chiles and garlic with a bit of soaking liquid until smooth. Set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion and minced garlic until soft. Add spices and stir for 1–2 minutes. Add chicken and sear 2–3 minutes per side.
- Add broth, hominy, bay leaves, and blended chile sauce. Stir to combine. Bring to a simmer, then reduce heat and cook for at least 30 minutes, partially covered.
- Remove chicken, shred with forks, return to the pot, and discard bay leaves.
- Taste, adjust seasoning, and serve with toppings of choice.