If there’s one dish that will wrap you in a cozy, flavorful embrace, it’s Red Chicken Pozole Soup. Imagine a steaming bowl brimming with tender chicken, chewy hominy, and a deep, smoky chili broth that dances between savory and mildly spicy. Each spoonful carries the heritage of Mexican family kitchens, made extra special with an array of fresh garnishes you’ll want to pile high. Whether you’re sharing it with friends or savoring it solo, this Red Chicken Pozole Soup transforms simple ingredients into a bold, unforgettable meal.
Ingredients You’ll Need
The beauty of Red Chicken Pozole Soup lies in its straightforward, humble ingredients—each one plays a key role in achieving a balanced medley of flavors, colors, and textures. Don’t skip the garnishes; they add layers of crunch, brightness, and vibrance to every bite.
- Boneless, skinless chicken thighs (or breasts): These guarantee juicy, tender protein that absorbs every bit of flavor from the broth.
- Vegetable oil: A essential base fat for sautéing and coaxing flavor out of the aromatics.
- Small onion, chopped: Adds foundational sweetness and depth that sets the stage for the broth.
- Garlic, minced: Bold and aromatic, garlic sharpens and rounds out the soup’s flavor profile.
- Ground cumin: Delivers earthy warmth that lingers subtly in the background.
- Dried oregano: Gives a pop of herbal brightness that lightens rich elements.
- Smoked paprika: Layers in a gentle smokiness, echoing the toasted chilies in the broth.
- Salt: Essential for drawing out and balancing all the other flavors.
- Black pepper: Adds a gentle, peppery backbone to the soup.
- Chicken broth: Creates a savory, rich canvas for both chicken and chilies.
- Water: Ensures the soup isn’t too intense, helping achieve a perfect, sippable consistency.
- Hominy (drained and rinsed): The star “chew”—these puffy kernels offer an irresistible texture and soak up the broth’s flavors.
- Dried guajillo chiles: These mild, red chilies add gentle heat and a brick-red color that defines the soup.
- Dried ancho chiles: Deep and smoky with a hint of sweetness, they round out the chili blend.
- Tomato paste: Intensifies the color and gives a subtle tang that brightens the broth.
- Sliced radishes (for garnish): Offer crunch and a peppery snap that contrasts the warm broth.
- Shredded cabbage (for garnish): Adds fresh, crisp texture and soaks up flavor beautifully.
- Chopped cilantro (for garnish): Brings a burst of herby brightness right at the end.
- Lime wedges (for garnish): Their zippy acidity wakes up every ingredient in the bowl.
- Diced avocado (for garnish): Creamy coolness that tames the chili heat.
- Tortilla strips (for garnish): Provide satisfying crunch and a subtle corn flavor.
How to Make Red Chicken Pozole Soup
Step 1: Toast and Soak the Chilies
Begin by warming a dry skillet over medium heat and toasting the dried guajillo and ancho chiles for about 1 or 2 minutes, just until fragrant. Be careful—chiles burn quickly, and you want them just aromatic, not blackened. Once toasted, transfer them to a bowl and cover with hot water to soak for about 10 to 15 minutes. This softens them and readies them for blending into your vibrant red sauce.
Step 2: Sauté the Aromatics
While your chiles are soaking, heat the vegetable oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion and cook until it becomes translucent and sweet, about five minutes. Stir in the garlic, cumin, oregano, smoked paprika, salt, and pepper—letting those spices bloom in the oil for a minute makes all the difference. The aroma alone will have your kitchen smelling irresistible.
Step 3: Blend the Chili Sauce
With your chilies now soft, transfer them to a blender along with half a cup of the soaking liquid, the tomato paste, and a spoonful of the sautéed onion mixture. Blend until you have a velvety smooth, brick-red sauce. This is what sets Red Chicken Pozole Soup apart—there’s nothing quite like a homemade chili blend to bring real depth and color to a classic Mexican soup.
Step 4: Build the Broth
Pour the rich chili sauce back into your pot with the rest of the onion and spice mix. Stir it up, then add in the chicken broth, water, diced chicken, and hominy. Give everything a gentle mix, and bring it up to a boil. Once it’s bubbling away, reduce heat to a simmer and let it cook for 25 to 30 minutes, letting all those flavors meld and infuse the chicken and hominy.
Step 5: Shred the Chicken and Finish the Soup
Once your chicken is cooked through and tender, remove it from the pot and shred it using two forks. Return those juicy shreds to the broth and let everything simmer for an extra 10 minutes. This last stretch ensures the shredded chicken soaks up all of the rich, spicy, and aromatic broth that’s the soul of Red Chicken Pozole Soup.
How to Serve Red Chicken Pozole Soup
Garnishes
This soup might just be the most fun you’ll ever have with toppings! Traditional garnishes are more than just pretty—they bring crunchy, creamy, tangy, and fresh elements that balance the rich soup. Set out bowls of shredded cabbage, sliced radishes, chopped cilantro, lime wedges, creamy avocado, and crispy tortilla strips so everyone can customize their perfect bowl.
Side Dishes
If you want to build a truly memorable meal, consider serving your Red Chicken Pozole Soup with warm corn tortillas, a side of Mexican rice, or even a simple black bean salad. These simple sides keep things feeling hearty and authentic while soaking up every last drop of the delicious broth.
Creative Ways to Present
Think outside the bowl! Try serving this lovely soup in individual clay pots for rustic flair, or set up a “pozole bar” for guests, letting everyone ladle their own soup and pile on their favorite toppings. Small serve cups make adorable starters at a party, and a squeeze of lime on top right before serving always earns applause.
Make Ahead and Storage
Storing Leftovers
Like many classic Mexican stews, Red Chicken Pozole Soup only gets better as the flavors mingle overnight! Store leftovers in a tightly sealed container in the fridge for up to four days. Wait to add garnishes until just before serving so everything stays fresh and vibrant.
Freezing
This soup is a freezer’s best friend! Let it cool completely, then transfer to airtight freezer containers or heavy-duty zip-top bags, minus the toppings. It’ll keep beautifully for up to three months. Just thaw in the fridge overnight and reheat as needed—perfect when you crave a bowl on a chilly evening.
Reheating
Warm your pozole gently on the stovetop over medium heat, adding a splash of water or broth if it’s thickened up. Microwave reheating works too; just do it in intervals and stir in between to ensure even heating. Add your fresh garnishes only after the soup is hot for the best texture and flavor.
FAQs
Can I make Red Chicken Pozole Soup ahead of time?
Absolutely! The flavors deepen and improve overnight, making this an ideal dish to prepare in advance. Just hold off on the garnishes until you’re ready to serve so everything tastes as fresh as possible.
What can I use if I can’t find hominy?
If hominy isn’t available, you can use canned white corn or even cooked chickpeas for a similar texture. However, authentic Red Chicken Pozole Soup really shines with classic hominy, so it’s worth seeking out if you can!
Is this soup very spicy?
Red Chicken Pozole Soup is warmly spiced but not overly hot; the combination of guajillo and ancho chiles gives more depth and smokiness than heat. If you love spice, feel free to blend in a dried chile de árbol or add hot sauce at the table.
Can I use rotisserie chicken to save time?
Yes! For an easy shortcut, use shredded rotisserie chicken. Simmer the soup base without the chicken, then stir in the shredded meat in the last 10 minutes to warm through. It makes weeknight Red Chicken Pozole Soup a breeze.
How do I make this dish vegetarian?
Swap the chicken for hearty mushrooms or jackfruit and use vegetable broth instead of chicken broth. The chile and hominy combo is so flavorful, you won’t miss the meat!
Final Thoughts
There’s something truly magical about ladling up a steamy, aromatic bowl of Red Chicken Pozole Soup. This is comfort food that invites sharing, customization, and celebration—whether it’s a holiday table or an ordinary weeknight at home. Give this recipe a try, have fun with the toppings, and discover just how crave-worthy homemade pozole can be!
Print
Red Chicken Pozole Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Red Chicken Pozole Soup, a traditional Mexican dish packed with flavors from ancho and guajillo chiles, tender chicken, and hominy. Garnish with radishes, cabbage, cilantro, lime, avocado, and tortilla strips for a delightful meal.
Ingredients
Chicken Pozole:
- 1 ½ pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon vegetable oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2 cups water
- 1 (25 oz) can hominy (drained and rinsed)
- 3 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 1 tablespoon tomato paste
For garnish:
- sliced radishes
- shredded cabbage
- chopped cilantro
- lime wedges
- diced avocado
- tortilla strips
Instructions
- Prepare Chiles: Toast guajillo and ancho chiles. Soak in hot water until softened.
- Sauté Aromatics: Cook onion, garlic, spices. Blend with soaked chiles and tomato paste.
- Cook Soup: Combine chile sauce, broth, water, chicken, and hominy. Simmer until chicken is tender. Shred chicken and return to soup.
- Garnish and Serve: Top with radishes, cabbage, cilantro, lime, avocado, and tortilla strips.
Notes
- For a spicier soup, add a chile de árbol to the blend.
- You can prep the chile sauce ahead of time and freeze it.
- This dish tastes even better the next day!
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