How to Make Pozole Rojo Con Pollo

This how to make pozole rojo con pollo captures the essence of authentic Mexican cuisine. With flavorful herbs, tender chicken, and a variety of vibrant toppings, this dish is your go-to for comfort and satisfaction.

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Prep Time 30

Cook Time 2 30

Total Time 3

Course Soup

Cuisine Mexican

Servings 10 servings

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.

Notes

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!