When the weather turns chilly and you’re craving a warm, hearty dish, nothing beats a steaming bowl of Pozole Rojo de Pollo. This traditional Mexican soup is not just a meal; it’s an experience—a blend of bold flavors, warming spices, and comforting textures that are sure to please the palate.
What makes this Pozole special is its unique combination of ancho and guajillo chilies. The mild, sweet notes of the ancho chilies perfectly complement the slightly spicier guajillos, creating a depth of flavor that is irresistibly inviting. While traditional versions often contain pork, this chicken variant offers a lighter yet equally satisfying alternative. Imagine a rich, brothy soup filled with succulent chicken and tender hominy, garnished with fresh toppings that brighten every bite.
Not only is this Pozole delicious, but it’s also packed with health benefits. Chicken is a great source of lean protein, making it an excellent option for maintaining a healthy diet. Hominy, which is made from corn, not only adds a comforting chewiness but also provides essential fiber. With fresh toppings like diced avocado and crunchy radishes, you get added vitamins and minerals that make this dish not just hearty, but wholesome too.
It’s amazing how this dish radiates warmth and comfort, making it a delightful addition not just when the weather is cool, but any time you need a hug in a bowl. Remember that Pozole is versatile; feel free to experiment with various toppings and side dishes. Serve it with crispy tortilla chips or a light salad to balance the richness of the soup.
Ready to Make Pozole Rojo de Pollo?
Here’s what you’ll need for this fulfilling dish:
Ingredients
- 3 large dried ancho chilies, stems removed and deseeded
- 2-3 dried guajillo chilies, stems removed and deseeded
- 2 garlic cloves, smashed and peeled
- 2 T. extra virgin olive oil, divided
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1¼ t. ground cumin
- 1 t. dried Mexican oregano
- ½ t. smoked paprika
- ¼ t. ground cinnamon
- 2 lbs. boneless, skinless chicken breasts
- 2 whole bay leaves
- 4 c. chicken stock
- 1 25-oz. can hominy, with liquid
- 3-4 small radishes, thinly sliced
- 3 T. fresh cilantro, chopped
- 1 large lime, cut into 8 wedges
Directions
- Place dried chilies and smashed garlic in a small saucepan; add enough water to cover. Simmer over medium heat until chilies soften (about 5-6 minutes), then remove from heat and cool.
- In a large soup pot, heat 1 tablespoon of olive oil over medium-high. Add onion and minced garlic; cook until soft and translucent (about 4-5 minutes). Season with salt and pepper.
- Add cumin, oregano, smoked paprika, and cinnamon. Stir and cook until fragrant (about 1-2 minutes).
- Add chicken; reduce heat to medium. Cook until lightly browned (about 2-3 minutes per side).
- Add bay leaves, chicken stock, and hominy. Increase heat to medium-high to bring to a rapid simmer.
- Blend the cooled chili mixture until smooth, then pour into the soup. Reduce heat, partially cover, and simmer for at least 30 minutes (up to 4 hours).
- Remove from heat and shred the chicken, discarding bay leaves.
- Ladle soup into bowls and top with radishes, cilantro, and lime wedges. Serve immediately and enjoy!
Have you tried making Pozole Rojo de Pollo? We’d love to hear about your experience! Share your culinary journey in the comments below and enjoy this delicious traditional soup with your loved ones!
