Red Chicken Pozole Soup Recipe

There’s something truly special about Red Chicken Pozole Soup; the first spoonful is like a warm hug from your abuela, exploding with deep, smoky chile flavor and comfortingly tender chicken. The ruby-red broth is infused with Mexican spices and a mild heat that gently wakes up your taste buds, while pillowy bites of hominy bring irresistible texture. Whether you’re seeking a crowd-pleaser for a chilly night or a festive centerpiece for the weekend, this soul-soothing classic is perfectly customizable—and unbelievably easy to make at home. Prepare to fall in love with Red Chicken Pozole Soup, the kind of dish that leaves everyone swooning for seconds.

this Recipe

Ingredients You’ll Need

The ingredient list for Red Chicken Pozole Soup is refreshingly simple, but every component plays a crucial role in building depth of flavor, gorgeous color, and that signature pozole texture. From earthy dried chiles to hearty hominy and bright fresh garnishes, here’s what you’ll need:

• Boneless, skinless chicken thighs (1 1/2 pounds): Thighs hold up beautifully to simmering and become irresistibly tender and flavorful.
• Olive oil (1 tablespoon): Helps deepen flavors as you cook the chile sauce and lends silkiness to the broth.
• Low-sodium chicken broth (6 cups): The backbone of the soup, allowing the fresh chile flavors to shine.
• White hominy (1 [25-ounce] can, drained and rinsed): Those chewy nuggets bring classic pozole texture and a hint of earthy sweetness.
• Dried guajillo chiles (4, stems and seeds removed): Mild, fruity, and crucial for that signature deep red color.
• Dried ancho chiles (2, stems and seeds removed): Add smokiness and a hint of prune-like sweetness to balance the broth.
• Garlic cloves (4): Essential for lifting the savory flavors and bringing everything together.
• Small onion (1, quartered): Sweetens and mellows the broth as it simmers down.
• Cumin (1 teaspoon): Warm, earthy, and a great complement to the mild chiles.
• Dried oregano (1 teaspoon, preferably Mexican): Brings a subtle citrusy aroma and classic pozole taste—use Mexican oregano for even more authenticity.
• Salt (1/2 teaspoon): Brings out the flavors in all the other ingredients—adjust to taste at the end.
• Black pepper (1/4 teaspoon): Adds a breath of earthy background heat and roundness.
• Sliced radishes: Their crisp, peppery bite makes every spoonful pop.
• Shredded cabbage: For crunch and sweetness; red or green both work beautifully.
• Diced onion: For a little sharpness that awakens the broth’s richness when sprinkled on top.
• Lime wedges: A squeeze of fresh lime brightens up the entire bowl.
• Chopped cilantro: Brings freshness, color, and another layer of herby goodness to your garnish lineup.

How to Make Red Chicken Pozole Soup

Step 1: Toast and Soak the Chiles

Start by waking up those dried chiles! Heat a dry skillet over medium and toast the guajillo and ancho chiles for about 1 to 2 minutes, turning occasionally until the skins are fragrant, pliable, and just beginning to darken (but not burned). Once they’re aromatic, transfer the chiles to a bowl and cover with hot water. Let them soak for about 15 minutes, until beautifully soft.

Step 2: Blend the Chile Sauce

After soaking, drain the chiles and pop them into a blender, along with garlic, quartered onion, cumin, oregano, salt, and about 1/2 cup of your chicken broth. Blend everything on high until you’ve got a smooth, brick-red sauce. For the silkiest soup possible, strain this mixture through a fine mesh sieve into a bowl, using a spoon to press out every drop of flavor and discarding the solids.

Step 3: Bloom the Chile Sauce

Heat the olive oil in a large pot or Dutch oven over medium. Pour in the strained chile sauce and cook, stirring constantly, for about 5 minutes. This step deepens the color and concentrates the flavors—the sauce will become slightly thicker, aromatic, and intensely red.

Step 4: Simmer the Chicken

Pour in the remaining chicken broth and bring the fragrant, crimson mixture to a gentle simmer. Nestle in your chicken thighs, cover, and simmer them gently for 30 to 35 minutes, until the meat is tender and shreds easily. The broth will become rich and perfectly seasoned as the chicken cooks.

Step 5: Shred and Combine

Once the chicken is fork-tender, pull it out onto a plate and shred with two forks. Return the juicy shreds to the pot, then add the drained hominy. Simmer everything together for another 10 minutes, letting the flavors meld and the hominy soak up that delicious broth.

Step 6: Taste and Serve

Give your Red Chicken Pozole Soup a taste and adjust with a pinch more salt or pepper if needed. All that’s left is to ladle the soup into bowls, then top each one with a vibrant mountain of radish, cabbage, onion, cilantro, and a generous squeeze of fresh lime.

How to Serve Red Chicken Pozole Soup

Garnishes

A bowl of Red Chicken Pozole Soup isn’t complete without its crown of garnishes. Crisp sliced radishes, a shower of shredded cabbage, diced onion, a sprinkle of chopped cilantro, and bright lime wedges for squeezing add crunch, color, and freshness that bring the savory, spicy broth to life. Don’t be shy—this is your chance to make every bowl unique.

Side Dishes

Pozole is hearty enough to star on its own, but serving it alongside warm tortillas, tostadas, or even a side of Mexican rice can turn this into a true feast. For extra flair, try lightly frying tortilla strips to scatter on top, or serve with a simple avocado and tomato salad to balance the robust flavors of the soup.

Creative Ways to Present

For special occasions, set up a DIY Red Chicken Pozole Soup bar: arrange bowls of all the garnishes so guests can customize their servings just the way they like. If you’re feeling playful, serve the soup in miniature cups or mason jars as party appetizers, or use oversized mugs for cozy, cold-weather gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover Red Chicken Pozole Soup in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, and some swear it actually tastes even better after a night or two—the flavors meld and the broth becomes deeper and richer as it rests.

Freezing

Red Chicken Pozole Soup freezes exceptionally well. Cool the soup completely, pour into freezer-safe containers (leaving space for expansion), and freeze for up to 2 months. Just hold off on adding the garnishes until after you reheat and serve.

Reheating

To reheat, simply transfer the soup to a pot and warm gently over medium heat until simmering. Give it a good stir and taste for seasoning—sometimes the flavors intensify and a splash of water or broth is needed to loosen things up. Garnish as desired and enjoy as if freshly made!

FAQs

Can I make Red Chicken Pozole Soup with chicken breast instead of thighs?

Absolutely! Chicken breast will work in a pinch, though thighs remain more tender and flavorful after simmering. If you use breasts, keep a close eye to avoid overcooking, as they can become a bit drier than thighs.

What if I can’t find guajillo or ancho chiles?

If your grocery store doesn’t carry these dried chiles, check a Latin market or order online—they’re what give Red Chicken Pozole Soup its signature flavor and color. For a mild emergency substitute, try using dried pasilla chiles or even a milder New Mexico chile, though the soup may be slightly different.

Is Red Chicken Pozole Soup spicy?

By itself, Red Chicken Pozole Soup has a gentle heat—it’s more smoky and flavorful than spicy. If you love things hot, you can easily add a dried chile de árbol when blending the sauce or amp it up with hot sauce when serving.

Can I make this soup ahead of time?

Yes, and it’s highly recommended! Pozole tastes even better made a day ahead—the flavors marry overnight, the broth deepens, and reheating is a breeze. Store the garnishes separately and add just before serving for maximum freshness.

How do I make it vegetarian?

To try a vegetarian take on this classic, swap in hearty vegetable broth for the chicken stock and use drained canned chickpeas or extra hominy in place of the chicken. The chile base and classic toppings keep all the pozole spirit alive!

Final Thoughts

If you’re seeking a dish that delivers comfort, beauty, and a burst of authentic Mexican flavor, Red Chicken Pozole Soup is sure to become a staple in your kitchen. Gather your favorite people, set out all the colorful toppings, and dig into a bowl that warms you from the inside out—once you try it, you’ll want to make it again and again!

Print