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Chicken Pozole Recipe

Chicken Pozole

iamwinfred
This chicken pozole recipe is the cozy, deeply flavorful bowl of soup you want when the weather turns cold or when a holiday gathering calls for something special. It's built on a smoky, slightly spicy red chile broth, tender shredded chicken, and soft chewy hominy, all finished with a pile of fresh toppings that let everyone customize their own bowl.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 340 kcal

Equipment

  • Large Dutch oven or stockpot at least 6 quarts
  • Blender high-speed recommended for silky sauce
  • Fine-mesh strainer
  • Cutting board
  • Sharp knife
  • Tongs for shredding the cooked chicken
  • Ladle

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or bone-in chicken breasts
  • 6 dried guajillo chiles stemmed and seeded
  • 3 dried ancho chiles stemmed and seeded
  • 1 white onion halved, plus extra diced for garnish
  • 6 garlic cloves peeled
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 8 cups chicken broth plus more as needed
  • 2 25 ounce cans white hominy drained and rinsed
  • 2 tablespoons avocado oil or vegetable oil
  • salt and black pepper to taste

For Serving

  • shredded cabbage
  • sliced radishes
  • diced onion
  • chopped cilantro
  • lime wedges
  • sliced avocado

Instructions
 

  • Place the chicken in a large pot with enough water or broth to cover by an inch. Add half the onion, 3 garlic cloves, bay leaves, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender. Transfer chicken to a plate and shred; reserve the cooking liquid.
  • While the chicken cooks, toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Transfer to a heatproof bowl, cover with hot water, and soak for 15-20 minutes until softened. Drain, discarding the soaking liquid.
  • Add the softened chiles to a blender with the remaining onion half, garlic, Mexican oregano, and cumin. Pour in 1 cup of the reserved cooking liquid and blend until completely smooth, adding more liquid if needed.
  • Pour the blended sauce through a fine mesh strainer set over a bowl, pressing with a spoon to extract all the liquid. Discard any solids left in the strainer.
  • Heat the oil in your Dutch oven over medium heat. Add the strained chile sauce and let it sizzle for 3-4 minutes, stirring often. Pour in the reserved cooking liquid and the 8 cups of chicken broth, stirring to combine.
  • Bring the broth to a gentle boil, then reduce to a simmer and cook uncovered for 20 minutes. Season with salt and pepper to taste.
  • Stir in the drained hominy and the shredded chicken. Simmer for another 10 minutes to warm through and combine flavors. Adjust salt if needed.
  • Ladle the hot pozole into bowls and serve immediately with shredded cabbage, sliced radishes, diced onion, cilantro, lime wedges, and sliced avocado on the side for everyone to add their own toppings.

Notes

  • Toast the dried chiles just until fragrant — burnt chiles will make the broth taste bitter.
  • Use bone-in chicken pieces if you have time; the bones add extra body and richness to the broth.
  • Always taste and adjust salt at the end, since the broth reduces and concentrates as it simmers.
  • Strain the chile sauce even if your blender is powerful; it removes any leftover bits of skin for a smoother broth.
  • Let the pozole rest for 10 minutes off the heat before serving to allow the flavors to continue developing.
  • Swap the chicken for shredded rotisserie chicken to save time on busy weeknights.
  • Use pork shoulder instead of chicken for a more traditional, longer-simmered version.
  • Add extra chiles de árbol to the sauce for a spicier broth.
  • Store cooled pozole in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
  • Keep fresh toppings separate and add them only when you are ready to eat to maintain their crispness.

Nutrition

Serving: 1BowlCalories: 340kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 780mgPotassium: 540mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 6mgIron: 15mg
Keyword chicken pozole, mexican soup, pozole rojo, red chile broth
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