How To Make The Best Pozole Rojo de Pollo (RED CHICKEN POZOLE)

I’ve been sitting on this recipe for about a month now.

I tested it, then tested it again, tested it some more, and of course, because I like for things to be perfect, I tested it once more after that. I had already shared a recipe for pozole rojo when I initially launched the blog, and although it was a good recipe, it was a pretty basic recipe.

I used to think of pozole rojo as a treat because we weren’t really used to having it in our household. Because we are from Colima, we had pozole blanco instead, and then of course el famoso pozole seco de Colima for the recalentado. As much as I enjoyed pozole blanco, pozole rojo was just a baby bit more flavorful due to the spices and chiles involved.

Pozole rojo always takes me back to growing up in Southern California and going to birthday parties because there were always a few things I could always count on when we went to a “Mexican” birthday party: a ton of beer, a brincolín, Pozole Rojo or Bírria,  and a few chingadazos if you didn’t greet every.single.person at the party.

TRUST.

It’s my birthday today, so I figured today would be the perfect day to share this recipe with you as a little throwback. It’s perfect for this wishy washy weather we’ve been experiencing in Southern California lately, and even more perfect for days when you just need something comforting to soothe your soul. If you’re not familiar with pozole rojo, or red pozole, it is essentially a hominy stew with chicken or pork and guajillo chile broth.

PS. I know what you’re thinking, Esteban, why did you include Doritos in your pictures? Well, last time I posted the vegan pozole, I asked on Instagram what you like to eat your pozole with, and a good handful of people told me to try it with doritos…so guess what Mimi, I DID, and it was delicious!

If you happen to make the recipe, share your results with me on Instagram! ¡Nos vemos pronto!

Pair it with Pistachio Horchata

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4.33 from 62 votes

Pozole Rojo con Pollo

Course Soup

Cuisine Mexican

Servings 6

Calories 0kcal

Author Esteban Castillo

Ingredients

For the Stock

• 1/2 White Onion chopped
• 1/2 cup Cilantro chopped
• 1 Head of Garlic sliced vertically
• 2 Bay Leaves
• 2 Sprigs of Thyme
• 6 cups water
• 1 tbsp Salt
• 3 lbs Skin-on Chicken Thighs
• 2 Chicken Breasts
• 4 cups Water
• 50 oz can Hominy (I used 2-25 ounce cans for 50 oz)

For the Chile Puree

• 5 large dried Guajillo Chiles about 1.5 oz (seeds and stems removed)
• 3 dried Ancho Chiles about 1.5 oz (seeds and stems removed)
• 3 dried Chiles de Arbol use 2 if you'd like less heat (stems removed)
• 4 Garlic Cloves
• 1/4 cup White Onion chopped
• 1/4 cup Cilantro chopped
• 2 tsp White Vinegar
• 1 tsp Mexican Oregano
• 1/4 tsp Cumin
• 1/2 tbsp Kosher salt
• 1/2 cup Chile cooking liquid
• 1 tbsp Vegetable oil

To Serve

• Sliced Radishes
• Shredded Cabbage
• Chopped White Onion
• Lime Wedges
• Oregano
• Salt
• Tostadas

Instructions

• In a large stockpot or dutch oven, cook 1 tbsp of vegetable oil on medium-low heat. Add the chopped white onion, and cook for about 5 minutes until the onion starts to become translucent. Once the onion has been cooking for 5 minutes, add the chopped cilantro, and then add the head of garlic (exposed cloves facing down) and cook for two minutes. Add the thyme, and bay leaves, and cook for two more minutes. Pour in the 6 cups of water and sprinkle in the salt. Add the chicken thighs, and the chicken breasts and bring your stock to a simmer. Once the stock has reached a simmer, reduce the heat to low and cook for 1 hour.
• Once the stock and chicken have cooked for an hour, remove the chicken, then strain your stock into a large bowl, and return it to your stock pot or dutch oven. Add the additional 4 cups of water and the cans of hominy with the liquid they’re canned with. Bring the mixture back up to a simmer and cook for 30 minutes.
• While that cooks, shred the chicken and make the chile puree: In a medium sized saucepan, add the dried chiles and enough water to cover, bring it to a simmer and cook for 15 minutes to soften. After the 15 minutes, remove the softened peppers and add them to a blender along with the rest of the chile puree ingredients, including the 1/2 cup of the soaking liquid, and blend until smooth.
• Dump the rest of the chile soaking liquid out of the saucepan and heat up the vegetable oil in there over medium heat. Once the oil’s hot, carefully add the chile puree and cook for about 15 minutes, until the mixture thickens and turns a slightly darker shade of red. Remove from heat.
• After the hominy has been cooking in the stock for 30 minutes, add the puree to the stock and hominy along with the shredded chicken and cook for a final 30 minutes.Taste for salt at this time.
• To serve, plate your pozole and top with your favorite garnishes.