Print

Easy Chicken Pozole Rojo (Red Hominy Stew)

Close-up of a vibrant bowl of red chicken pozole featuring shredded chicken and hominy in a rich broth.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make comforting, authentic Chicken Pozole Rojo at home. This recipe uses simple steps to create a rich red chili broth with tender shredded chicken and hominy, perfect for a hearty weeknight dinner.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs or breasts
  • 1 large white onion, quartered
  • 4 cloves garlic, smashed
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 (29 ounce) can white hominy, drained and rinsed
  • 1 cup dried Guajillo chiles, stems and seeds removed
  • 1/2 cup dried Ancho chiles, stems and seeds removed
  • 4 cups chicken broth (plus more if needed)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano
  • 1/4 teaspoon black pepper
  • For Serving: shredded cabbage, sliced radishes, lime wedges, diced white onion, dried Mexican oregano

Instructions

  1. Place chicken, quartered onion, smashed garlic, salt, 1 tablespoon oregano, and bay leaf in a large pot. Cover with water. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes, or until chicken is cooked through.
  2. Remove chicken from the pot and set aside to cool. Strain the broth and reserve 4 cups for the sauce; discard solids. Shred the cooled chicken meat and set aside.
  3. Place the dried Guajillo and Ancho chiles in a small saucepan. Cover with water and bring to a simmer. Cook for 10 minutes until soft. Drain the water.
  4. Transfer the softened chiles to a blender. Add 1 cup of the reserved chicken broth, cumin, 1/2 teaspoon Mexican oregano, and black pepper. Blend until completely smooth. Strain the chili mixture through a fine-mesh sieve into a bowl, pressing solids with a spoon. Discard solids.
  5. In the cleaned pot, combine the strained chili puree, the remaining 3 cups of reserved broth, and the drained hominy. Bring to a simmer over medium heat.
  6. Add the shredded chicken to the pot. Simmer for 15 minutes, allowing flavors to combine. Add more broth if the stew becomes too thick. Taste and adjust salt if necessary.
  7. Serve the Chicken Pozole Rojo hot. Set out bowls of shredded cabbage, radishes, diced onion, lime wedges, and extra oregano for guests to customize their bowls.

Notes

  • For a quick Pozole Verde variation, substitute the dried red chiles with 1 pound of tomatillos, 1 cup fresh cilantro, 1 jalapeño (seeded), and 2 cloves of garlic. Simmer tomatillos and chiles until soft, then blend with cilantro and broth.
  • You can cook the chicken in a slow cooker on low for 4 hours before shredding.
  • This hearty hominy dish freezes well for later meals.

Nutrition

Find it online: https://cookingbycarla.com/easy-chicken-pozole-recipe/