A bold, comforting Mexican classic—made with tender chicken and rich chili broth.
Pozole is one of those dishes that feels like a celebration in a bowl. Traditionally made with pork, this Pozole Rojo de Pollo version swaps in tender chicken for a slightly lighter, faster take on the beloved Mexican soup—without sacrificing any of the deep, smoky flavor.
The vibrant red broth gets its richness from two types of dried chiles: ancho (mild, smoky) and guajillo (slightly spicier and more tangy). They bring warmth and depth to the broth without overwhelming heat, and the result is a soup that’s equal parts earthy, savory, and soul-satisfying.
Topped with crunchy radishes, fresh cilantro, and plenty of lime, it’s a hearty one-pot meal that’s just as perfect for a weekend gathering as it is for a cozy dinner at home.
Quick Look:
- Prep Time: 10 minutes
- Cook Time: 45 minutes to 4 hours
- Serves: 4
Ingredients:
For the soup:
- 3 large dried ancho chilies, stems removed and seeds discarded
- 2–3 dried guajillo chilies, stems removed and seeds discarded
- 2 garlic cloves, smashed and peeled
- 2 tablespoons extra virgin olive oil, divided
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1¼ teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 2 lbs boneless, skinless chicken breasts
- 2 whole bay leaves
- 4 cups chicken stock
- 1 (25 oz) can hominy, undrained
For serving:
- 3–4 small radishes, thinly sliced
- 3 tablespoons fresh cilantro, chopped
- 1 large lime, cut into wedges
- Optional: shredded cabbage or lettuce, diced avocado, chopped red onion
How to Make It:
- Soften the chiles:
In a small saucepan, combine the dried ancho and guajillo chiles with the smashed garlic. Add just enough water to cover and bring to a gentle simmer over medium heat. Cook for 5–6 minutes, until the chiles are soft. Set aside to cool slightly. - Sauté the aromatics:
While the chiles simmer, heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and minced garlic. Cook, stirring occasionally, until the onion is translucent—about 4–5 minutes. Season with salt and pepper to taste. - Add the spices:
Stir in the cumin, Mexican oregano, smoked paprika, and cinnamon. Cook for 1–2 minutes more, just until the spices are fragrant. - Brown the chicken:
Add the chicken to the pot and cook for 2–3 minutes per side, just until lightly browned. You’re not cooking it through here—just building flavor. - Simmer the soup:
Pour in the chicken stock, add the hominy (with liquid), and toss in the bay leaves. Turn the heat to medium-high and bring everything to a steady simmer. - Blend the chili paste:
While the soup comes to a simmer, transfer the softened chilies and garlic to a blender or food processor. Blend until smooth, adding a splash of the chili cooking water if needed to help it blend. - Add the chili base to the soup:
Stir the blended chili mixture into the pot. Reduce heat to just below medium, partially cover, and let the soup simmer for at least 30 minutes—longer if you have time. The longer it cooks, the more the flavors will deepen. - Shred the chicken and finish:
After at least 30 minutes, use two forks to shred the chicken directly in the pot. Remove the bay leaves and discard. - Serve and garnish:
Ladle the pozole into bowls and top with your favorite garnishes—sliced radishes, fresh cilantro, lime wedges, and more. Serve hot and enjoy!
Tips and Variations:
- Can’t find guajillo chiles? Just use extra ancho chiles—they’re milder but still flavorful.
- Make it spicier: Add a chile de árbol to the chili blend if you want more heat.
- Prep ahead: The chili paste can be made in advance and stored in the fridge for up to 3 days.
- Leftovers: Pozole tastes even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for later.
Pozole Rojo de Pollo is the kind of recipe that invites sharing—warm bowls, plenty of toppings, and maybe even a second helping. It’s deeply rooted in tradition, but with an easygoing, weeknight-friendly twist that makes it perfect for home cooks.
