Chicken Pozole Rojo
Mexican Pozole is a hardy soup traditionally made with pork, hominy, and red chiles. It has a rich and soothing broth. My favorite is all the toppings. I love to load up on cabbage, fresh lime, and a sprinkle of white onions. This is the type of soup that gets better every day, so a big batch is the way to go. Perfect for feeding a crowd and for leftovers during the week. You can also freeze it for a later time.
There are a few different kinds of pozole, red, white, and green- made with Salsa Verde. In this recipe, I am using chicken but you can use pork instead of chicken if you like.
What chiles I used 🌶
California Chile
Guajillo Chile
New Mexico Chile
Chiles De Árbol
California Chile: They are also called Anaheim peppers and are known to have mild heat. This chili pepper is great for Mexican dishes and sauces.
Guajillo Chile: Are one of my favorite chiles. There are two main varieties that are distinguished by their size and heat factors. The guajillo puya is the smaller and hotter of the two. Unlike, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy considered mild to medium.
New Mexico Chile: They are also called Hatch-chile. They are considered a mild heat, commonly used in Southwestern US and Mexican red sauce dishes.
Chiles De Árbol: These are used in any dish to add heat and spice, especially chili, salsa, and hot sauces. It usually only takes a few peppers added to a pot for significant heat.
Pozole Toppings
- Cabbage
- Cilantro
- White onion
- Oregano
- Red pepper flakes
- Lime
- Radish
- Avocado
- Tortilla strips or tostadas
- Fresh corn tortillas
- Tomatos
- Jalapeno/Serrano
- Mexican green onion
Chicken Pozole Rojo
Equipment
- Blender
- Strainer
Ingredients
- drizzle of olive oil
- 6 chicken legs
- 6 chicken thighs
- 1 onion, diced
- 3 garlic cloves, minced
- salt & pepper
- 3 tbsp chicken bullion
- 3 bay leaves
- 2 tbsp oregano
- 1 tbsp cumin
- 10 Cups water
- 5 California chiles
- 5 Guajillo chiles
- 5 New Mexico chiles
- 8 chiles de árbol
- 2 cans Mexican hominy
Instructions
- Add olive oil to a large pot and saute the chicken until brown.
- Add the garlic, onion, and salt and pepper.
- next, add all of the spices, water, and chiles. Cook on low for 1 hour until the chicken separates from the bones.
- remove the chiles from the blender with some broth. Take out all of the chicken to cool on a plate.
- blend the chiles really well. Pass through a strainer back into the soup.
- shred the chicken and add it back to the pot.
- rinse two cans of hominy and add it to the soup
- bring the soup back to a simmer before serving.
- serve your soup with toppings of choice and enjoy!