How to make pozole rojo con pollo brings the rich, bold flavors of Mexico to your table in the most comforting way. This traditional Mexican stew is perfectly spiced, brimming with tender shredded chicken, chewy hominy, and a deeply satisfying red chile broth.
It’s hearty enough to warm you on the coldest days, and the toppings—think crisp cabbage, spicy radishes, creamy avocado—make every bowl as vibrant as it is customizable.
What makes this recipe extra special? It’s bursting with authentic Mexican flavors, yet it’s easy enough for any home cook to handle.
With this step-by-step guide, you’ll create the best chicken pozole soup in your own kitchen. Whether you’re serving it for a family dinner, special celebration, or prepping meals ahead of a busy week, your guests are guaranteed to ask for seconds!
My Story Behind This How to Make Pozole Rojo Con Pollo
The first time I had pozole rojo, it was in a tiny family-run restaurant just outside Oaxaca. The flavors were unforgettable—smoky, spicy, and rich, with tender chicken falling apart into velvety hominy.
It was pure comfort in a bowl and everything I love about authentic Mexican cuisine. I knew I had to recreate it in my kitchen.
After testing several variations, I developed a homemade red chicken pozole recipe that’s as close to traditional pozole rojo as you can get. The key is to toast your dried chiles for deeper flavor and make a broth that’s full of aromatics.
Trust me, every bite transports you straight to Mexico.
I’ve shared this recipe with countless friends who now call it their go-to easy pozole rojo recipe. Let me show you how to make it and bring this incredible dish into your home.
How to Make Pozole Rojo Con Pollo Ingredients
- 4 pounds bone-in, skin-on chicken thighs
- 1 large white onion, sliced
- 6 cloves garlic, peeled
- 2 tablespoons kosher salt
- 3 bay leaves
- 1 tablespoon dried Mexican oregano (or Mediterranean oregano)
- 2 (25-ounce) cans white hominy, drained and rinsed
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 large white onion, chopped
- 3 cloves garlic, chopped
- 2 whole cloves
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- Optional garnishes: thinly sliced radishes, minced white onion, lime wedges, thinly sliced green cabbage, dried Mexican oregano, chopped cilantro, cubed avocado
- Warm corn tortillas for serving
How to Make How to Make Pozole Rojo Con Pollo
- Cook the chicken: In a large soup pot, combine chicken thighs, the sliced onion, 6 garlic cloves, salt, bay leaves, and oregano. Cover with water by 2 inches, bring to a boil, then lower to a simmer. Cook covered for about 1 hour, skimming off any foam.
- Blanch the hominy: Bring 6 quarts of water to a boil, add hominy, return to a boil, and blanch for 2-3 minutes. Drain, rinse with cold water, and set aside.
- Prepare the chiles: Heat a dry cast-iron pan over medium heat and toast the guajillo and ancho chiles until fragrant. Soak them in hot water for 30 minutes until soft.
- Make the chile sauce: Blend the softened chiles with the chopped onion, garlic, cloves, cumin, salt, and 1/2 cup of the chile soaking liquid. Purée until smooth, adding more liquid as needed. Strain if desired.
- Shred the chicken: Remove the chicken from the pot, cool slightly, and shred into bite-sized pieces. Discard skin, bones, and excess fat.
- Strain the broth: Pour the chicken broth through a fine mesh sieve into a clean pot. Discard solids.
- Fry the sauce: In the same pot, heat vegetable oil over medium-high heat. Carefully add the chile sauce and fry, stirring, until thickened and fragrant, about 10 minutes.
- Assemble the pozole: Add the chicken, broth, and hominy to the pot with the fried chile sauce. Simmer for 30-45 minutes to meld the flavors. Adjust salt to taste.
- Serve: Ladle pozole into large bowls and garnish with radishes, onion, cabbage, lime, avocado, and tortillas.
My Chef Tips for the Best How to Make Pozole Rojo Con Pollo
- If you have time, let the broth simmer longer for even deeper flavor—it won’t disappoint.
- Skip blanching the hominy if you’re in a pinch, but it does help mellow its natural flavor.
- Fry the chile sauce until it thickens and darkens—it builds a more complex flavor base.
- Want to save time? Use a rotisserie chicken and pre-made chicken stock.
- Make it in advance—the flavors improve with time! Refrigerate for up to 5 days or freeze for up to 6 months.
- Experiment with toppings like fried tortilla strips or a sprinkle of cotija cheese for extra flair.
- Using an Instant Pot? You can reduce cooking time to make this instant pot pozole rojo even faster!
How to Make Pozole Rojo Con Pollo FAQs
Can I use boneless chicken for this recipe?
Yes, but bone-in chicken adds more flavor to the broth. If you use boneless chicken breasts or thighs, be sure to add chicken stock for a deeper flavor.
What’s the best way to store leftovers?
Store cooled pozole in an airtight container in the fridge for up to 5 days or freeze for up to 6 months. Reheat gently on the stovetop.
Is this recipe gluten-free?
Yes! As written, this easy pozole rojo recipe is naturally gluten-free, making it perfect for those with dietary restrictions.
What are some traditional toppings for pozole rojo?
Classic toppings include thinly sliced radishes, diced white onion, shredded green cabbage, lime wedges, Mexican oregano, and fresh cilantro.
How spicy is this pozole rojo?
This traditional pozole rojo has a mild to medium heat level. For extra kick, add some crushed red pepper or a chopped jalapeño to the broth.
Ready to Make This How to Make Pozole Rojo Con Pollo?
This recipe gives you vibrant, authentic flavors of Mexico in every comforting bite. From the deeply savory broth to the tender chicken and chewy hominy, it’s a dish your family will love sharing around the dinner table.
Now it’s your turn—try this homemade red chicken pozole and let me know in the comments how yours turned out! What toppings will you try? Don’t forget to snap a photo and tag me on social media—I can’t wait to see your creations!
How to Make Pozole Rojo Con Pollo
Ingredients
- 4 pounds bone-in, skin-on chicken thighs
- 1 large white onion, sliced
- 6 cloves garlic, peeled
- 2 tablespoons kosher salt
- 3 bay leaves
- 1 tablespoon dried Mexican oregano (or Mediterranean oregano)
- 2 (25-ounce) cans white hominy, drained and rinsed
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 large white onion, chopped
- 3 cloves garlic, chopped
- 2 whole cloves
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- Optional garnishes: thinly sliced radishes, minced white onion, lime wedges, thinly sliced green cabbage, dried Mexican oregano, chopped cilantro, cubed avocado
- Warm corn tortillas for serving
Instructions
- Cook the chicken: In a large soup pot, combine chicken thighs, the sliced onion, 6 garlic cloves, salt, bay leaves, and oregano. Cover with water by 2 inches, bring to a boil, then lower to a simmer. Cook covered for about 1 hour, skimming off any foam.
- Blanch the hominy: Bring 6 quarts of water to a boil, add hominy, return to a boil, and blanch for 2-3 minutes. Drain, rinse with cold water, and set aside.
- Prepare the chiles: Heat a dry cast-iron pan over medium heat and toast the guajillo and ancho chiles until fragrant. Soak them in hot water for 30 minutes until soft.
- Make the chile sauce: Blend the softened chiles with the chopped onion, garlic, cloves, cumin, salt, and 1/2 cup of the chile soaking liquid. Purée until smooth, adding more liquid as needed. Strain if desired.
- Shred the chicken: Remove the chicken from the pot, cool slightly, and shred into bite-sized pieces. Discard skin, bones, and excess fat.
- Strain the broth: Pour the chicken broth through a fine mesh sieve into a clean pot. Discard solids.
- Fry the sauce: In the same pot, heat vegetable oil over medium-high heat. Carefully add the chile sauce and fry, stirring, until thickened and fragrant, about 10 minutes.
- Assemble the pozole: Add the chicken, broth, and hominy to the pot with the fried chile sauce. Simmer for 30-45 minutes to meld the flavors. Adjust salt to taste.
- Serve: Ladle pozole into large bowls and garnish with radishes, onion, cabbage, lime, avocado, and tortillas.
