Authentic Chicken Pozole Rojo Recipe

Chicken Pozole Rojo is a delightful staple in Mexican cuisine, and it’s perfect for those seeking comforting and flavorful meals. This dish combines tender chicken with hominy in a rich, red broth that’s bursting with spices. If you’re on the hunt for satisfying Mexican chicken recipes, look no further—this recipe delivers bold flavors and a vibrant presentation that will impress at any dinner table.

What makes pozole so special is its versatility. Whether you’re serving it for a festive occasion or a cozy family dinner, it fits right in with other popular Mexican meals. For a Tex-Mex twist, consider pairing it with your favorite sides like tortilla chips or avocado. This isn’t just another chicken recipe; it’s a celebration of flavor and tradition.

The Best Chicken Pozole Rojo

A hearty bowl of Chicken Pozole Rojo with garnishes of lime, cilantro, and radishes, served on a rustic table.

This rich and hearty Chicken Pozole Rojo features succulent pieces of chicken simmered in a savory broth made with guajillo chiles, hominy, and aromatic herbs. The combination of spices creates a warm, inviting flavor that is both comforting and satisfying—perfect for any Mexican chicken dinner.

Ingredients

  • 2 lbs chicken thighs, boneless and skinless
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3-4 dried guajillo chiles, stems and seeds removed
  • 6 cups chicken broth
  • 2 cans (15 oz each) hominy, drained and rinsed
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • Lime wedges, for serving
  • Chopped cilantro, for garnish
  • Sliced radishes, for garnish
  • Diced avocado, for garnish
  • Tortilla chips, for serving

Instructions

  1. Prepare the Chiles: In a small saucepan, boil the guajillo chiles in water until softened, about 10 minutes. Drain, then blend the chiles with 1 cup of chicken broth until smooth.
  2. Cook the Chicken: In a large pot, heat a bit of oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the chicken thighs, cooking until browned on all sides.
  3. Combine Ingredients: Pour the blended chile mixture into the pot along with the remaining chicken broth, hominy, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is cooked through.
  4. Shred the Chicken: Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the pot and stir to combine.
  5. Serve: Ladle the pozole into bowls and garnish with lime wedges, chopped cilantro, sliced radishes, and diced avocado. Serve hot with tortilla chips on the side.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes

Nutrition Information

  • Servings: 6 servings
  • Calories: 350kcal
  • Fat: 15g
  • Protein: 30g
  • Carbohydrates: 30g

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