Pozole Rojo with Chicken

Pozole Rojo is a Mexican soup with an ancho chile broth that is filled with hominy. It is a delicious celebration soup that is meant to be garnished with all kinds of add-ins.

Typically, pozole is made with pork, just like this pork pozole verde, but you can make it with shrimp, turkey, or in this case, chicken. You can also make a vegetarian version.

While the soup itself is delicious, the best part is the garnishes. Set up your table with bowls of garnishes and let everyone customized their soup.

This is a streamlined version of pozole, which normally can take a couple of hours to make. This pozole can be ready in 45 minutes from start to finish.

Shopping list (and tips and substitutions) to make this 45-minute chicken pozole:

• A white onion
• One head of garlic
• 3 tablespoons ancho chili powder. Note: I didn't have any ancho chili powder, but I did have some dried ancho chilis, which I tore into pieces and ground in a spice grinder. You could also soak ancho chilis in boiling water and puree them, but this method is so much faster. 
• Ground cumin
• Canned fire-roasted tomatoes
• Jarred salsa (casera-syle, preferably Herdez)
• Chicken broth
• Canned hominy
• Fresh cilantro (In a pinch, I also like the Gourmet Garden brand of semi-dehydrated cilantro that you can find in the little plastic tubs in the refrigerated produce section of the grocery store)
• 1 1/2 pounds of boneless skinless chicken thighs. (I couldn't find the boneless skinless version, so I bought 2 1/2 pounds of the skin-on, bone-in version. I removed the skin from all of them and cooked them bone-in and removed the bones later). 
• Lime juice to finish, along with the garnishes. 

On Cinco de Mayo, New Year's Eve, Mexican Independence Day, or any Saturday night, make this Pozole Rojo with Chicken and set out an array of garnishes and let your family and friends make their soup their own.

Suggested garnishes for pozole:

Traditionally, garnishes include shredded cabbage, thinly sliced onions, thinly sliced radishes, and lime wedges. I also like to add chopped avocados, cilantro, shredded cheese, and some crispy tortilla strips. Shredded ice berg lettuce and chopped tomatoes work too.

How to make Chicken Pozole Rojo:

First, cook chopped onions in a Dutch oven until it is tender and lightly browned. Add the spices, stir, and then add the tomatoes and salsa and cook until the liquids are slightly evaporated.

Next, you add the broth, deglaze the pan, and add the chicken and hominy and simmer, covered, for about 20 minutes, until the chicken is fully cooked.

Finally, shred the chicken and return it back to the pot and add the cilantro and lime.

Once you ladle the soup into the bowls, let everyone add all of their favorite garnishes.

More Cinco de Mayo Recipes

• Aperol Grapefruit Margarita by Books n’ Cooks
• Authentic Enchiladas Verdes by Corn, Beans, Pigs & Kids
• Blue Raspberry Margarita by Our Crafty Cocktails
• Cantaloupe Agua Fresca by Palatable Pastime
• Chile-Roasted Dutch Yellow Potatoes by Shockingly Delicious
• Dorito Taco Casserole by Making Miracles
• Easy Cheesy Beef Enchiladas With Verde Sauce by Our Crafty Mom
• Enchiladas with Red Chili Sauce by Hezzi-D's Books and Cooks
• Pozole Rojo with Chicken by Karen's Kitchen Stories
• Slow Cooker Carnitas (Mexican Pulled Pork) by The Spiffy Cookie
• Taco Crepes by A Day in the Life on the Farm
• Walking Taco Salad by Simply Inspired Meals

Pozole Rojo with Chicken

Yield: 8 servings

Author: Karen Kerr

Pozole Rojo is a Mexican soup with an ancho chile broth that is filled with hominy. It is a delicious celebration soup that is meant to be garnished with all kinds of add-ins.

Ingredients:

For the Soup

• 1 tablespoon neutral oil
• 1 medium white onion, chopped
• 1 head garlic, minced
• 3 tablespoons ancho chili powder
• 2 teaspoons ground cumin
• 14 ounce can fire roasted tomatoes 
• 1 cup bottled salsa  (preferably Herdez brand salsa casera)
• 2 quarts chicken broth
• 1 1/2 pounds boneless skinless chicken thighs
• 29 ounce can hominy, drained and rinsed
• 1/2 cup chopped cilandtro
• 3 tablespoons lime juice

For the Garnishes

• Lime wedges
• Cilantro leaves
• Crushed tortilla chips
• Shredded cheese
• Diced avocado
• Thinly sliced radishes
• Thinly sliced cabbage
• Thinly sliced white onion
• Chopped tomatoes
• Shredded iceberg lettuce

Instructions:

1. In a large Dutch oven or heavy bottomed pot, heat the oil over medium head. Add the onions and cook for about 5 minutes, until softened and lightly browned. 
2. Add the minced garlic, ancho powder, and cumin, and cook, stirring, for about 30 seconds. 
3. Immediately add the tomatoes and salsa and cook for 5 minutes, stirring constantly. 
4. Add the broth and deglaze the bottom of the pan. Bring the pan to a simmer and add the chicken and hominy. Once the pan has reached a simmer, cover and cook for about 20 minutes. 
5. Transfer the chicken to a plate and shred it with two forks. Add the chicken back into the pot and stir in the cilantro and lime juice. 
6. Salt and pepper to taste. 
7. Serve with the garnishes of your choice. 

https://www.karenskitchenstories.com/2020/04/pozole-rojo-with-chicken.html

Karen's Kitchen Stories

pozole, posole

Soup, stew

Mexican

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This recipe was inspired by Milk Street Tuesday Nights