Chicken Pozole Rojo – Mexican Soup Recipe
Pozole rojo is one of those dishes that feels like home. It is warm, hearty, and packed with flavor, but it is surprisingly simple to make. I love making it with chicken because it cooks quickly and stays tender, soaking up all the flavor from the broth.
The base of this pozole is a rich red chile broth. You get that deep, smoky flavor without it being overpowering. It’s bold enough to shine, but it lets the other ingredients stand out. Hominy adds texture and heartiness, and when you scoop up a spoonful, it feels like the perfect balance of comforting and satisfying.
I like to cook the chicken right in the broth so it stays juicy and absorbs all those flavors. Once it is tender, you shred it and return it to the soup. That way every bite has chicken, hominy, and that rich red chile flavor. It is cozy, filling, and exactly the kind of meal I want on a weeknight or a chilly weekend.
Toppings are where pozole gets fun. I usually set out shredded cabbage, radishes, lime wedges, and cilantro. A little onion or avocado doesn’t hurt either. Each bite can be customized exactly how you like it. I love piling on the toppings because it keeps the soup fresh and bright.
This is the kind of dish I go back to again and again. It feels like something you would order at a great Mexican restaurant, but making it at home is easy and satisfying. A big bowl of chicken pozole rojo, plenty of toppings, and a squeeze of lime is just what I need when I want something cozy, flavorful, and totally satisfying.
Chicken Pozole Rojo
Ingredients
- 2 tbsp EVOO
- 2 lb Chicken Breast
- 1 medium Yellow Onion
- 6 cloves Garlic or measure with your heart
- 4 cups Chicken Broth
- 2 cups Water
- 4 cups Red Enchilada Sauce high quality
- 3 Bay Leaves
- 30 oz Can Hominy rinsed, drained
- 2 tsp Paprika
- 1 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
Garnish
- Radish sliced
- Avocado sliced
- Green cabbage thinly sliced
- Green onions sliced
- Jalapenos thinly sliced
- Lime Wedges
- Cotija Cheese crumbled
Instructions
- Season chicken breasts generously with salt and pepper
- Heat large dutch oven over medium-high heat with 2 tbsp EVOO and add chicken breasts. Cook 2-3 minutes each side until browned, remove and set on a plate
- Add 1 medium Yellow Onion and 6 cloves Garlic and sauté until onions are translucent
- Add chicken breasts back to the pot along with 4 cups Chicken Broth, 2 cups Water, and 3 Bay Leaves . Bring to a boil and allow to simmer for 10-15 minutes until chicken reaches an internal temperature of 165℉.
- Remove chicken and shred.
- Add shredded chicken back to the pot along with 30 oz Can Hominy (drained and rinsed), 4 cups Red Enchilada Sauce , 2 tsp Paprika, 1 tsp Chili Powder , 1 tsp Oregano, stir and cover for 30 minutes
- Serve and garnish with Green cabbage, Avocado, Radish, Green onions, Jalapenos, Lime Wedges , Cotija Cheese ENJOY