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Chicken Pozole Rojo

This recipe is an amazing Mexican classic. It has lots of flavors and textures. It's the perfect cold-weather soup.
Course: Soup
Cuisine: Mexican

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!