If you are searching for a soul-warming, flavorful dish that combines tradition with bold flavors, the Red Chicken Pozole Soup Recipe is an absolute must-try. Bursting with tender chicken, hominy, and a rich, smoky red chile broth, this Mexican classic is perfect for cozy dinners or festive gatherings. Every spoonful offers a beautiful harmony of textures and spices that will make you feel like you’re diving into a comforting hug from the inside out.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Red Chicken Pozole Soup Recipe lies in its simple yet vibrant ingredients. Each component plays a crucial role in building layers of flavor and delivering the authentic taste you crave. From aromatic chiles to hearty hominy and fresh garnishes, everything works together to create that iconic pozole experience.
- Chicken thighs (2 lbs, bone-in, skin removed): This cut stays tender and juicy throughout the long simmer.
- Large onion (1, quartered): Adds sweetness and depth to the broth.
- Garlic cloves (4, peeled): Offers a subtle pungent aroma that infuses the soup.
- Bay leaves (2): Provide an earthy, herbal note.
- Salt (2 teaspoons, divided): Essential for balancing and enhancing all flavors.
- Black pepper (1 teaspoon): Gives a gentle heat and complexity.
- Olive oil (1 tablespoon): Used to cook the chile sauce and bring richness.
- Dried guajillo chiles (6, stemmed and seeded): Contribute a smoky, fruity flavor and vibrant red color.
- Dried ancho chiles (3, stemmed and seeded): Add mild sweetness and depth.
- Chicken stock (6 cups, plus more if needed): Forms the savory base of the soup.
- White hominy (1 large 25 oz can, drained and rinsed): Gives the soup a distinct chewy and hearty texture.
- Cumin (1 teaspoon): Brings warmth and earthiness.
- Oregano (1 teaspoon): Provides a classic herbal counterpoint.
- Lime (1, juiced): Adds brightness and a touch of acidity to balance the spice.
- Shredded cabbage: For freshness and crunch as a garnish.
- Diced radishes: Impart a crisp, peppery bite.
- Diced avocado: Offers creamy richness.
- Lime wedges: To squeeze over for an extra kick.
- Chopped cilantro: Adds a fresh, herbal finish.
- Tortilla chips: Perfect for dipping and added texture.
How to Make Red Chicken Pozole Soup Recipe
Step 1: Prepare and Poach the Chicken
Begin by placing the chicken thighs, quartered onion, whole garlic cloves, bay leaves, 1 teaspoon of salt, and black pepper into a large pot. Cover everything with water and bring it to a boil. Once boiling, lower the heat to a gentle simmer and cook for about 25 to 30 minutes until the chicken is tender and fully cooked through. Afterward, remove the chicken and allow it to cool slightly so you can shred it easily. Don’t toss the broth! Strain it carefully and keep it for the next steps because this homemade stock packs incredible flavor.
Step 2: Toast and Soak the Chiles
The dried guajillo and ancho chiles provide the signature smoky red depth of this recipe. Toast them gently in a dry skillet over medium heat for one to two minutes until they release a fragrant aroma. Be careful not to burn them, as that would turn the flavor bitter. Then, soak the toasted chiles in hot water for 15 minutes to rehydrate and soften them, making them easier to blend smoothly.
Step 3: Blend the Chile Sauce
Once softened, transfer the chiles to a blender along with one cup of your reserved chicken stock, cumin, oregano, and fresh lime juice. Blend the ingredients until completely smooth. For the perfect texture and clarity in your soup, strain this chile sauce through a fine mesh sieve, removing any remaining seeds or bits.
Step 4: Cook the Chile Sauce and Combine Ingredients
In your large pot, heat the olive oil over medium heat. Pour in the chile sauce and let it cook for about five minutes, stirring occasionally. This allows the flavors to deepen and the oil to carry the rich red hues beautifully. Next, stir in the strained broth, the remaining chicken stock, and the drained hominy. Bring the mixture to a gentle simmer where all these ingredients can mingle.
Step 5: Add Shredded Chicken and Finish Simmering
Return the shredded chicken back into the pot and let everything simmer together for another 15 to 20 minutes. This allows the chicken to soak up the delicious flavors of the broth, while the hominy remains tender yet chewy. Taste and adjust the seasoning using the remaining salt, balancing the soup perfectly before serving.
Step 6: Serve Hot with Your Favorite Garnishes
Your Red Chicken Pozole Soup Recipe is now ready to wow your taste buds. Ladle it into bowls and prepare for the best part: garnishing.
How to Serve Red Chicken Pozole Soup Recipe
Garnishes
Traditional garnishes elevate the soup with layers of texture and freshness. Shredded cabbage adds a crisp bite, while diced radishes bring peppery crunch. Creamy diced avocado provides a luxurious contrast. Don’t forget the bright lime wedges for a splash of acidity that wakes up all the flavors. A handful of chopped cilantro is like a fresh herbal bouquet right on top. Adding crunchy tortilla chips offers a play of texture and can even serve as a scoop.
Side Dishes
While this soup is hearty on its own, pairing it with light sides makes for a balanced meal. Consider a simple Mexican-style corn salad or warm, soft corn tortillas on the side. A fresh cucumber and tomato salad can also beautifully cut through the richness, making each spoonful feel fresh and vibrant.
Creative Ways to Present
For a festive gathering, serve the soup in rustic bowls with a small platter of all garnishes laid out so everyone can customize their own. Impress guests by using mini cast-iron pots or deep ramekins for individual servings. A drizzle of crema or a sprinkle of queso fresco can add an extra flavor dimension. For a fun twist, offer a lime-chile seasoning blend to sprinkle on top for added zest.
Make Ahead and Storage
Storing Leftovers
Red Chicken Pozole Soup Recipe tastes even better the next day because the flavors have had time to meld. Store any leftovers in an airtight container in the refrigerator and consume within 3 to 4 days for optimal freshness.
Freezing
This soup freezes beautifully, making it perfect for meal prep. Transfer cooled soup into freezer-safe containers, leaving room for expansion. It can be frozen for up to 3 months. Keep garnishes separate and fresh until you’re ready to serve.
Reheating
Reheat frozen or refrigerated pozole in a pot over low to medium heat, stirring occasionally and adding a little chicken stock or water if it’s too thick. Be sure to add garnishes after reheating to keep their vibrant texture and taste.
FAQs
Can I use chicken breasts instead of thighs for this Red Chicken Pozole Soup Recipe?
Yes, you can use chicken breasts, but thighs tend to stay juicier and more flavorful after simmering. If using breasts, watch cooking time closely to avoid drying out the meat.
Is it possible to make this soup spicy?
Absolutely! You can add a few dried chipotle chiles or some crushed red pepper flakes to the chile sauce for extra heat. Just be mindful of your spice tolerance.
Can I use fresh chiles instead of dried for the sauce?
While fresh chiles can be used, dried guajillo and ancho chiles have a deeper, more complex smoky flavor that defines this soup. Fresh chiles will produce a different flavor profile but can work if needed.
What can I substitute for hominy if I can’t find it?
Hominy is unique in texture, but a thick-cut canned white corn or even cooked white beans can work in a pinch. Just note the traditional chewy, slightly nutty bite will be missing.
Can this recipe be made in a slow cooker?
Yes, you can adapt it by cooking the chicken and aromatics in the slow cooker on high for 3 to 4 hours, then proceeding with the chile sauce and hominy additions later on the stove. Just keep an eye on seasoning adjustments for best flavor.
Final Thoughts
There is nothing quite like a warm bowl of Red Chicken Pozole Soup Recipe to bring people together around the table. The layers of smoky chile, tender chicken, and hearty hominy create a multi-dimensional comfort food that’s both nourishing and undeniably delicious. Whether you’re making it for a weeknight meal or a festive occasion, this recipe promises to fill your kitchen with mouthwatering aromas and your heart with satisfaction. Give it a try—you just might discover your new favorite go-to soup!
Print
Red Chicken Pozole Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This comforting Red Chicken Pozole Soup is a traditional Mexican stew featuring tender shredded chicken simmered in a rich, smoky red chile broth with hominy. Garnished with fresh cabbage, radishes, avocado, lime, cilantro, and crunchy tortilla chips, this vibrant soup offers a perfect balance of smoky, tangy, and fresh flavors ideal for a hearty meal.
Ingredients
Soup Base
- 2 lbs chicken thighs (bone-in, skin removed)
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 2 bay leaves
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper
- 6 cups chicken stock (plus more for thinning if needed)
Chile Sauce
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 lime, juiced
Main Ingredients and Garnishes
- 1 large can (25 oz) white hominy, drained and rinsed
- Shredded cabbage (for garnish)
- Diced radishes (for garnish)
- Diced avocado (for garnish)
- Lime wedges (for garnish)
- Chopped cilantro (for garnish)
- Tortilla chips (for serving)
Instructions
- Cook the Chicken: In a large pot, combine chicken thighs, quartered onion, peeled garlic cloves, bay leaves, 1 teaspoon salt, and black pepper. Cover with water and bring to a boil. Reduce heat and simmer for 25–30 minutes until the chicken is fully cooked. Remove the chicken, let cool, then shred. Strain and reserve the cooking broth.
- Prepare the Chiles: Toast guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Transfer to a bowl and soak them in hot water for 15 minutes until softened.
- Make the Chile Sauce: Blend the softened chiles with 1 cup of chicken stock, cumin, oregano, and lime juice until smooth. Strain the mixture through a fine mesh sieve to remove solids.
- Cook the Sauce: Heat olive oil in the large pot over medium heat. Add the chile sauce and cook for 5 minutes, stirring frequently to enhance the flavors and thicken slightly.
- Combine and Simmer: Stir in the reserved chicken broth, the remaining chicken stock, and the rinsed hominy. Bring to a gentle simmer.
- Add Chicken and Season: Add the shredded chicken back into the pot. Simmer for 15–20 minutes to allow flavors to meld. Taste and adjust seasoning with the remaining salt as needed.
- Serve and Garnish: Serve the pozole hot with your choice of garnishes such as shredded cabbage, diced radishes, diced avocado, lime wedges, chopped cilantro, and crunchy tortilla chips on the side.
Notes
- Removing skin from chicken thighs reduces fat but keeps the meat tender and flavorful.
- Keep chile seeds out to prevent excessive heat; adjust chile quantity to your spice preference.
- The broth from cooking the chicken is important for depth of flavor; don’t discard.
- Hominy can be found canned in most Latin markets or large grocery stores.
- Garnishes are traditional and add texture and freshness to each bite.
- Leftover pozole tastes even better the next day as flavors meld.
- You can substitute chicken thighs with chicken breast if preferred, but thighs provide more moistness.
