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Mexican

Chicken Pozole Rojo

Shredded chicken and hominy in a red chile broth, with cabbage, radish, and lime at the table.

Prep
20 min
Cook
40 min
Total
1 hr
Servings
6
Difficulty
Easy
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A bowl of red chicken pozole with radish, cabbage, and lime

Photo: E Vön Zita (CC BY). Source

Why you’ll love it

  • Dried chiles or a careful chili powder if the dried ones are missing.
  • Hominy is the body of the bowl.
  • Toppings are not optional.
  • The broth should taste like chile, not only salt.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Stem and seed the chiles. Simmer them with half the onion and the garlic in 1 cup of the broth for 10 minutes. Blend smooth with oregano and salt.

  2. 2

    Pour the sauce and the rest of the broth into a pot. Add the chicken and simmer 25 minutes, until the chicken is 165°F.

  3. 3

    Shred the chicken, return it to the pot, and add the hominy. Simmer 10 minutes.

  4. 4

    Serve with cabbage, radish, and lime.

Pro tips

  • If you cannot find guajillos, whisk 2 tablespoons chili powder into the broth and sauté the onion and garlic first.
  • Do not skip the lime. The bowl is flat without it.
  • Thighs stay moist. Breasts will do if you pull them at 165°F.

Easy substitutions

Chicken thighs
Pork shoulder, simmered until tender, about 2 hours
Hominy
There is not a real swap. Use the hominy.

Storage and reheating

Storage

Refrigerate up to 4 days.

Reheating

Warm on the stove until hot. Add fresh toppings.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
320
Protein
28 g
Carbs
24 g
Fat
12 g
Fiber
4 g

Moderate · Stovetop · High Protein, Gluten-Free, Dairy-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients