The Best Red Chicken Pozole (Pozole Rojo)

Red Chicken Pozole is a cozy, deeply flavored Mexican soup made with tender shredded chicken, chewy hominy, and a smooth red chile broth. It feels special enough for holidays but simple enough to cook on a weekend. Set out all the toppings and let everyone build their perfect bowl.

What is Red Chicken Pozole? It is a traditional Mexican pozole made with chicken instead of pork, simmered with hominy and blended with a silky red sauce of dried chiles, aromatics, and classic Mexican seasonings. The broth is rich, lightly smoky, and perfect for topping with cabbage, radish, onion, avocado, oregano, and lime.

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Quick Recipe Snapshot

• Difficulty: Easy to moderate
• Prep Time: About 20 minutes
• Cook Time: About 1 hour 15 minutes
• Total Time: About 1 hour 35 minutes
• Servings: About 6–8 bowls
• Flavor Profile: Rich, savory, lightly smoky, and gently spicy

Watch the Video

This step-by-step video walks you through the full process of making Red Chicken Pozole, from simmering the chicken and hominy to blending the red chile sauce. Watching the video helps you match the broth color, texture, and timing for a cozy pot of pozole every time.

A Quick History of Pozole Rojo

Red pozole is rooted in the same pre-Hispanic traditions as other pozole varieties. Indigenous cultures in Mexico prepared a ceremonial maize stew using nixtamalized corn (hominy) and meat for special rituals and community gatherings. The word pozole comes from the Nahuatl word pozolli, which means “foamy,” referring to the way the hominy opens and softens in the broth.

Over time, regional versions emerged across Mexico. Pozole rojo became especially popular in states like Jalisco and Michoacán, where dried red chiles such as guajillo and ancho are blended into the broth. Today, pozole rojo is a favorite for Independence Day, Christmas posadas, birthdays, and cozy Sunday family meals.

Why You Will Love This Recipe

• Deep, layered flavor. A long-simmered chicken broth and blended red chile sauce give you restaurant-worthy richness at home.
• Comforting but not heavy. Hominy and chicken make it filling, while fresh toppings and lime keep each bowl bright.
• Perfect for feeding a crowd. Pozole is easy to scale up and ideal for serving family-style with a topping bar.
• Make-ahead friendly. The flavor improves after resting, and it reheats beautifully for fast meals later.
• Flexible on spice and protein. Keep it mild or make it spicy, and swap in pork if you want a more traditional version.

Ingredient Spotlight

Chile Tip: Remove the stems and most of the seeds from the dried chiles to keep the broth smooth and gently spicy. If you want more heat, you can leave in a few seeds or add a hotter chile like chile de árbol.

Step-by-Step: How to Make Red Chicken Pozole

Cook the Chicken & Prepare the Broth

1. Cook the chicken. Add chicken, onion, garlic head, bay leaves, 1 tablespoon salt, and water to a large pot. Bring to a gentle simmer, skim foam, and cook until the chicken is fully cooked and tender. Keep the heat low so the broth stays clear and does not boil hard.
2. Shred the chicken and clean the broth. Remove the chicken to a plate to cool, then shred the meat. Next, remove the onion, garlic, and bay leaves so the broth stays clean and ready for the hominy and red chile sauce.
3. Add the hominy. Meanwhile, add the rinsed hominy to the broth and let it simmer gently so it absorbs flavor while you prepare the sauce.

Make the Red Chile Sauce

4. Toast the dried chiles. In a dry pan over medium heat, toast the guajillo and ancho chiles for a few seconds per side until fragrant and slightly darkened. Do not burn them or they will become bitter.
5. Soften the dried chiles. Remove stems and seeds from the toasted chiles. Then simmer or soak them in very hot water until fully softened and pliable.
6. Blend the red chile sauce. Add softened chiles, a piece of onion, garlic, Mexican oregano, ½ teaspoon salt, a small pinch of cumin (if using), and chicken bouillon (optional) to the blender. Then pour in some chile soaking liquid and a splash of chicken broth. Blend until completely smooth.
7. Strain the sauce. Next, strain the blended chile sauce through a fine-mesh sieve to remove skins and pulp for a smoother broth.
8. Simmer the chile sauce in oil. Warm a little oil in a pan and pour in the strained sauce. Then simmer it until it thickens slightly, deepens in color, and no longer smells raw. This step builds sweetness and depth.
9. Combine everything. Pour the cooked chile sauce into the simmering pot with the broth and hominy. After that, add the shredded chicken. Stir well and simmer everything together for about 15 to 20 minutes so the flavors blend.
10. Serve hot with toppings. Finally, ladle the pozole into bowls and top with cabbage, radish, onion, lime, avocado, and dried oregano. Crush the oregano between your fingers so it releases more aroma. Add chile oil, chile piquín, or salsa macha for extra heat.

Spice Level: This pozole is naturally mild to medium. For a spicier version, add a few chile de árbol to the blend or finish each bowl with hot sauce at the table.

Red Chicken Pozole (Pozole Rojo)

Belinda Gonzalez

Authentic Mexican pozole made with tender shredded chicken, hominy, and a rich red‑chile broth—perfect for family dinners or celebrations.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 8

Equipment

• Pot and Pans

Ingredients

  

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For the Broth

• 5 lbs chicken thighs bone-in, skin-on
• 1 whole head of garlic halved or with the tip cut off
• 1 large white onion halved
• 3 bay leaves
• 1 tablespoon salt
• 12 cups Water enough to fully cover the chicken

For the Chile Sauce

• 12 dried guajillo chiles
• 2-3 dried ancho chiles
• ½ white onion or 1 small onion
• 6 garlic cloves
• 1 tablespoon Mexican oregano
• ¼ teaspoon ground cumin optional
• 1 tablespoon chicken bouillon powder optional
• ½ teaspoon salt added to the blender
• Broth or soaking liquid as needed to blend

For the Pozole

• 1 105-oz can hominy, rinsed

For Serving

• Shredded cabbage
• Sliced radishes
• Diced onion
• Lime wedges
• Crushed oregano
• Pepper flakes optional
• Tostadas

Instructions

 

Prepare the Chicken Broth

• Add the chicken to a large pot and pour in enough water to fully cover the chicken.
  
• Add onion, garlic head, bay leaves, and salt to pot with chicken.
  
• Set the pot over medium heat and bring it to a gentle simmer and skim off any foam that rises to the surface to help keep the broth clear.
  
• Continue simmering until the chicken is fully cooked and tender then remove the chicken from the pot and let it cool slightly.
  
• Shred the chicken into medium-sized pieces so it keeps its texture and don't forget to remove the onion, garlic, and bay leaves from the broth so it stays clean.
• Add the rinsed 105-oz can of hominy to the broth and stir well. Let it gently simmer while you prepare the chile sauce.
  

Soften the Dried Chiles

• Remove the stems and seeds from the guajillo and ancho chiles and place the cleaned chiles into a pot or bowl of hot water.
  
• Let them soak until they become soft and pliable.
  

Blend the Chile Sauce

• Drain the softened chiles and transfer them to a blender.
  
• Add the onion, garlic, oregano, and salt.
  
• Add ½–1 cup of the chile soaking water and ½ cup of water to the blender. Add just enough liquid to help the chiles blend smoothly.
  
• Blend on high until the sauce is completely smooth and then strain.
  
• For an ultra-smooth broth, strain the blended sauce through a fine mesh sieve.
• In a separate pot or deep pan, heat 1–2 tablespoons of neutral oil over medium heat.Carefully pour in the strained chile sauce (it may splatter slightly) and stir.
  
• Let the sauce cook in the oil for 5–10 minutes, stirring occasionally, until it slightly thickens and the flavors deepen.
  

Combine the Pozole

• Pour the blended chile sauce into the pot with the clean broth. Stir well and bring the mixture back to a gentle simmer.
  
• Add the shredded chicken back into the pot after adding the cooked chile sauce. Stir well and continue simmering for 10–15 minutes so the flavors come together.
  
• Simmer everything together until the soup is heated through and the flavors combine. Taste and adjust the salt to your liking.
  

Serve

• Ladle the hot pozole into bowls.
  
• Add toppings such as cabbage, radish, onion, dried oregano, and fresh lime right before serving.
  

Notes

• Skim any foam during the first 10 minutes of simmering to keep the broth clean and smooth.
• Keep the heat at a gentle simmer so the chicken stays tender and the broth does not turn cloudy.
• Shred the chicken into medium pieces so it keeps its texture in the soup.
• Rinse canned hominy before adding it to remove excess starch and keep the broth bright.
• For the smoothest broth, strain the blended chile sauce through a fine mesh strainer before adding it.
• Simmering the broth and chile sauce for about 10 minutes before adding the chicken and hominy helps the flavor and color deepen.
• Add hominy earlier if you prefer it very soft; add it later if you want it to stay firmer.
• Always adjust the salt at the end, once the chicken, hominy, and sauce have simmered together.
• Let the pozole rest for about 10 minutes off the heat before serving so the flavors can settle.
• Add toppings right before eating so they stay crisp and fresh.
• Add lime at the table, not while simmering, to keep the broth bright and prevent bitterness.

Keyword posole, pozole rojo, pozole rojo de pollo, red posole

Tried this recipe?Let us know how it was!

Pro Tips for the Best Red Chicken Pozole

• Use bone-in chicken for deeper flavor and a richer broth. Thighs are the most forgiving and stay tender after shredding.
• Toast the dried chiles gently until fragrant, not blackened. Burnt spots can make the sauce bitter.
• Blend the red chile sauce very smooth, and strain it for a super silky broth.
• Season in layers: Lightly salt the broth, then taste again after adding the chile sauce and adjust once more at the end.
• Let the pozole rest off the heat for a few minutes before serving so the flavors settle and meld.
• Serve with plenty of toppings so each bowl has contrast in color, crunch, and acidity.

Common Mistakes to Avoid

• Skipping the step of simmering the blended chile sauce in oil, which can leave a raw, sharp flavor in the broth.
• Not rinsing the hominy, which can make the broth taste briny or murky.
• Boiling the chicken too hard instead of gently simmering, which can make the meat tough and stringy.
• Undersalting at the end. Always taste and adjust salt, lime, and heat before serving.

Storage and Make Ahead

• Refrigerate: Store pozole (without toppings) in an airtight container for up to 4–5 days.
• Freeze: Freeze cooled pozole in freezer-safe containers for up to 3 months. Freeze without toppings for the best texture.
• Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of broth or water if the soup has thickened.
• Make-ahead tip: Prepare the pozole a day before serving and add fresh toppings just before eating. The broth tastes even better the next day.

Alternative Cooking Methods and Tips

• Slow cooker: After blending and simmering the red sauce, add it along with the chicken, hominy, aromatics, and broth to a slow cooker. Cook on low for about 6 hours, then shred the chicken and stir it back in.
• Instant Pot: Pressure cook the chicken, onion, garlic, and bay leaves in broth until tender, then use the sauté function to simmer the blended red sauce before combining everything.
• Milder version: Use fewer dried chiles and make sure all seeds are removed. Keep extra heat on the table instead of in the pot.
• Extra smoky: Add a small piece of chipotle in adobo to the blender for more smokiness.

How to Serve This Dish

• Serve the pozole very hot so the fresh toppings soften slightly on top while still keeping their crunch.
• Set out shredded cabbage, sliced radish, diced onion, avocado, dried Mexican oregano, and lime wedges so everyone can build their own bowl.
• Offer tostadas, tortilla chips, or warm tortillas on the side for dipping and crunch.
• Add a generous squeeze of lime at the table to brighten the rich red broth.

Variations

• Pork pozole rojo: Use pork shoulder instead of chicken and simmer until very tender for a richer, more traditional stew.
• Vegetarian pozole rojo: Skip the meat and use vegetable broth, extra hominy, and hearty vegetables like mushrooms or zucchini.
• Extra spicy: Add a few chile de árbol to the sauce or finish each bowl with hot sauce, salsa macha, or crushed chile piquín.

FAQs

• What kind of hominy should I use? Canned white hominy is the easiest option. Rinse it well before adding so the broth stays clean and balanced. If using dried hominy, soak it overnight and cook until tender before adding to the soup.
• Can I make it in a slow cooker? Yes. After blending and simmering the red sauce, add it with the chicken, hominy, and broth to a slow cooker and cook on low for about 6 hours. Shred the chicken before serving.
• Is Red Chicken Pozole spicy? It is usually mild to medium. Removing most of the chile seeds keeps the broth gentle. For more heat, add hotter chiles or serve with hot sauce at the table.
• Can I freeze pozole? Yes. Freeze the soup without toppings in portioned containers for up to 3 months. Thaw in the fridge and reheat on the stove, then add fresh toppings.