Pozole Rojo de Pollo (Red Chicken Pozole)

This hearty, classic Mexican soup(Pozole Rojo de Pollo) gets a big boost of flavor from two dried chili varieties: Ancho chilies, the dried versions of the relatively mild poblano pepper, and guajillos chilies, the dried version of the hotter mirasol pepper.

Although pozole is traditionally made with pork, this flavorful version features boneless, skinless chicken breasts instead. This brothy, flavorful red chicken pozole soup is perfectly served with classic pozole toppings, including sliced radishes, shredded cabbage or lettuce, diced avocado, red onions, and/or fresh chopped cilantro.

Ingredients for this Recipe :

• 2 lbs. boneless, skinless chicken breasts
• 1 [25-oz.] can hominy, with liquid
• 3-4 small radishes, thinly sliced
• 3 large dried ancho chilies, stems removed and deseeded
• 2-3 dried guajillo chilies, stems removed and deseeded
• 4 cup chicken stock
• 2 garlic cloves, smashed and peeled
• 1/2 medium yellow onion, diced
• 3 garlic cloves, minced
• 1¼ tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 2 whole bay leaves
• 3 tbsp fresh cilantro, chopped
• 1 large lime, cut into 8 wedges
• 2 tbsp extra virgin olive oil, divided
• Sea salt and black pepper, to taste

Note:

Ancho chilies are more readily available in most grocery stores, but guajillo chilies can be much harder to find in many areas. Both can be found in many larger grocery stores, in Mexican specialty markets, or ordered online, however.

How to Make Pozole Rojo de Pollo :

Step 1:

Place dried chilies and smashed garlic in a small saucepan and add enough water to cover. Bring to a simmer over medium heat and cook until the chilies soften around 5-6 minutes. Remove from heat and set aside to cool.

Step 2:

While the chilies are simmering, heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, around 4-5 minutes. Season with salt and black pepper, to taste.

Step 3:

Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1-2 minutes, or just until the spices become fragrant.

Step 4:

Add chicken and reduce heat to medium. Cook until lightly browned on all sides, around 2-3 minutes per side.

Step 5:

Add bay leaves, chicken stock, and hominy. Increase heat to medium-high and bring the mixture to a rapid simmer.

Step 6:

Once simmering, transfer the ancho and guajillo chilies mixture to a blender or a food processor and blend until smooth. Pour chili mixture into the pot and reduce heat to just below medium. Partially cover with a lid and cook for at least 30 minutes or up to 4 hours to give the flavors more time to develop.

Step 7:

After at least 30 minutes, remove from heat and carefully shred the chicken using two forks while still in the pot. Remove bay leaves and discard.

Step 8:

Ladle hot soup into individual serving bowls and top with sliced radishes, fresh cilantro, or other desired toppings. Serve immediately with fresh lime wedges for squeezing. Enjoy this red pozole with chicken!

Other Soup Recipes –

Chicken Fideo soup recipe – San Marino Chicken Fideo Soup

Chicken bean soup recipe – Tex-Mex Chicken and Black Bean Soup

Turkey soup recipe – Spicy Leftover Turkey Soup with White Bean

Sausage soup recipe – Tuscan Sausage and Potato Soup

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Pozole Rojo de Pollo (Red Chicken Pozole)

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Soup – Mexican

Serves: 4

Prep Time: 10 minutes – Cooking Time: 45 minutes (or up to 4 hours) – Total Time: 55 minutes

Mexican red chicken pozole recipe, also known as Pozole Rojo de Pollo. This soup is hearty, flavorful, and delicious. Enjoy!

Ingredients

• 2 lbs. boneless, skinless chicken breasts
• 1 [25-oz.] can hominy, with liquid
• 3-4 small radishes, thinly sliced
• 3 large dried ancho chilies, stems removed and deseeded
• 2-3 dried guajillo chilies, stems removed and deseeded
• 4 cup chicken stock
• 2 garlic cloves, smashed and peeled
• 1/2 medium yellow onion, diced
• 3 garlic cloves, minced
• 1¼ tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 2 whole bay leaves
• 3 tbsp fresh cilantro, chopped
• 1 large lime, cut into 8 wedges
• 2 tbsp extra virgin olive oil, divided
• Sea salt and black pepper, to taste

Instructions

1

Place dried chilies and smashed garlic in a small saucepan and add enough water to cover. Bring to a simmer over medium heat and cook until the chilies soften, around 5-6 minutes. Remove from heat and set aside to cool.

2

While the chilies are simmering, heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, around 4-5 minutes. Season with salt and black pepper, to taste.

3

Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Stir to combine and cook for 1-2 minutes, or just until the spices become fragrant.

4

Add chicken and reduce heat to medium. Cook until lightly browned on all sides, around 2-3 minutes per side.

5

Add bay leaves, chicken stock, and hominy. Increase heat to medium-high and bring the mixture to a rapid simmer.

6

Once simmering, transfer the ancho and guajillo chilies mixture to a blender or a food processor and blend until smooth. Pour chili mixture into the pot and reduce heat to just below medium. Partially cover with a lid and cook for at least 30 minutes or up to 4 hours to give the flavors more time to develop.

7

After at least 30 minutes, remove from heat and carefully shred the chicken using two forks while still in the pot. Remove bay leaves and discard.

8

Ladle hot soup into individual serving bowls and top with sliced radishes, fresh cilantro, or other desired toppings. Serve immediately with fresh lime wedges for squeezing. Enjoy!