Red Chicken Pozole Soup Recipe
“`html
If you’re craving something comforting with a bold, smoky kick, this Red Chicken Pozole Soup Recipe is exactly what you need. Bursting with layers of flavor from tender chicken thighs simmered in a vibrant chile broth, hearty hominy, and a perfect blend of spices, this dish makes every spoonful an unforgettable experience. Whether you’re entertaining friends or warming up after a chilly day, this traditional Mexican stew brings warmth, zest, and plenty of soul to your table.
Ingredients You’ll Need
The magic of this Red Chicken Pozole Soup Recipe starts with simple but essential ingredients that come together to create a deeply satisfying and colorful meal. Each component adds a unique texture, richness, or spice that makes this soup truly special.
- 2 lbs chicken thighs (bone-in, skin removed): The key to juicy, tender chicken that infuses your broth with rich flavor.
- 1 large onion, quartered: Adds sweetness and depth to the broth as it simmers.
- 4 garlic cloves, peeled: Provides a warm, aromatic foundation enhancing every bite.
- 2 bay leaves: Bring subtle earthy undertones to the simmering broth.
- 2 teaspoons salt (divided): Essential for seasoning and bringing out every flavor in the soup.
- 1 teaspoon black pepper: Adds a gentle heat and complexity without overpowering.
- 1 tablespoon olive oil: Helps to sauté the chile sauce, unlocking its rich flavors.
- 6 dried guajillo chiles, stemmed and seeded: These chiles contribute fruity smokiness and deep red color.
- 3 dried ancho chiles, stemmed and seeded: Provide a mild heat and complex sweetness to balance the broth.
- 6 cups chicken stock (plus more for thinning if needed): The heart of the soup base, carrying all the rich flavors.
- 1 large can (25 oz) white hominy, drained and rinsed: Adds a unique chewy texture and authentic touch to the dish.
- 1 teaspoon cumin: Offers earthy warmth that complements the chiles beautifully.
- 1 teaspoon oregano: Lends a slight herbal note, rounding out the flavor profile.
- 1 lime, juiced: Brings refreshing acidity that brightens the soup’s richness.
- Shredded cabbage: For a crisp, refreshing garnish that adds crunch.
- Diced radishes: Their peppery bite cuts through the richness perfectly.
- Diced avocado: Creamy and smooth, balancing the spicy heat.
- Lime wedges: To squeeze fresh juice over each bowl and elevate the flavors.
- Chopped cilantro: Adds a fresh herbal finish.
- Tortilla chips: For extra bite and texture when serving.
How to Make Red Chicken Pozole Soup Recipe
Step 1: Prepare the Chicken Broth
Start by combining chicken thighs, onion, garlic, bay leaves, 1 teaspoon of salt, and black pepper in a large pot. Cover everything with water and bring it to a boil. Once boiling, reduce the heat and let it simmer gently for 25 to 30 minutes until the chicken is cooked through. This slow simmer extracts incredible flavor and richness into the broth. Afterward, remove the chicken to cool and shred it, then strain and reserve the flavorful broth for later use.
Step 2: Toast and Soak the Chiles
Give those dried guajillo and ancho chiles a quick toast in a dry skillet over medium heat. Just 1 to 2 minutes until they’re fragrant—it’s a simple step that unlocks their smoky essence. Then place them in hot water to soak for about 15 minutes, softening them so they can easily blend into a vibrant sauce.
Step 3: Blend the Chile Sauce
Blend the soaked chiles with a cup of the reserved chicken stock, cumin, oregano, and lime juice until smooth. Passing this mixture through a fine mesh sieve ensures a silky, lump-free sauce that infuses the pozole with bright color and rich taste.
Step 4: Cook the Chile Sauce and Combine Ingredients
Heat that olive oil in your pot over medium heat and gently cook the chile sauce for around 5 minutes. This step deepens the flavors and brings a little thickness to the sauce. Next, stir in the reserved broth, the remaining chicken stock, and the rinsed hominy. Let the whole pot simmer quietly, allowing all those great flavors to marry together beautifully.
Step 5: Add the Shredded Chicken and Final Simmer
Return the shredded chicken to the pot and let the soup simmer for another 15 to 20 minutes. Taste and adjust the seasoning using the remaining salt as needed. This final simmer lets the hominy absorb the rich broth and the chicken soak in all those spicy, tangy flavors.
How to Serve Red Chicken Pozole Soup Recipe
Garnishes
Garnishing your Red Chicken Pozole Soup Recipe is where the fun really begins. Top each bowl with shredded cabbage for a crunchy contrast, diced radishes for peppery freshness, creamy avocado chunks for a luscious touch, and a sprinkle of chopped cilantro for herbal brightness. Don’t forget lime wedges for an extra burst of zest and tortilla chips to add a satisfying crunch alongside your spoonfuls of soup.
Side Dishes
This soup is a filling and robust meal on its own but pairs beautifully with simple sides like warm corn tortillas or a fresh green salad to bring a light balance. If you want to amp up your meal, serve with Mexican street corn or a side of black beans to keep things authentic and hearty.
Creative Ways to Present
For a fun twist on serving the Red Chicken Pozole Soup Recipe, try layering bowls with hominy at the bottom, pouring the vibrant red broth over it, and topping with garnishes artistically arranged. You can also offer a build-your-own garnish bar so people can customize their bowls with extra lime, avocado, or crispy tortilla strips—making the experience interactive and festive.
Make Ahead and Storage
Storing Leftovers
Leftover Red Chicken Pozole Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and improve, so it’s perfect for meal prepping or an easy next-day lunch that feels just as satisfying as fresh.
Freezing
You can freeze the soup in portions for up to 2 months. Just make sure to cool it completely before transferring to freezer-safe containers or bags. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor retention.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensuring the soup warms evenly. Add a splash of chicken stock or water if it has thickened too much during storage. This way, every bowl tastes just as wonderful as the first.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs provide more flavor and tenderness, chicken breasts can be used in a pinch. Just be careful not to overcook them to keep the meat juicy and shredable.
What if I can’t find guajillo or ancho chiles?
If you can’t find these dried chiles, you can substitute with a mix of dried mild red chiles like New Mexico or pasilla, or use good-quality chili powder, though the flavor might be a bit different from the authentic version.
Is this soup spicy?
This Red Chicken Pozole Soup Recipe has a pleasant, medium-level heat thanks to the guajillo and ancho chiles. It’s not overpowering, and the garnishes like avocado and lime help balance any spiciness.
Can I make this soup vegetarian?
Definitely! Swap chicken for hearty mushrooms or jackfruit, and use vegetable stock instead of chicken broth. Keep the chile sauce and hominy for that classic pozole flavor.
How thick should the soup be?
Pozole soup should have a slightly brothy consistency, not too thick but rich enough to coat the hominy and chicken well. Adjust with extra stock or water if it becomes too dense during cooking or reheating.
Final Thoughts
Trying this Red Chicken Pozole Soup Recipe is like inviting a warm, flavorful hug to your dinner table. Its beautiful blend of smoky chiles, tender chicken, and fresh garnishes will quickly make it a favorite in your recipe rotation. Once you take that first spoonful, you’ll understand why this comforting soup is such a beloved classic worth sharing again and again.
“`
Print
Red Chicken Pozole Soup Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
This Red Chicken Pozole Soup is a traditional Mexican stew featuring tender shredded chicken simmered in a rich, smoky red chile broth with hominy. Garnished with fresh cabbage, radishes, avocado, lime, cilantro, and crunchy tortilla chips, this hearty soup offers vibrant flavors and comforting warmth, perfect for gatherings or a nourishing meal.
Ingredients
Main Ingredients
- 2 lbs chicken thighs (bone-in, skin removed)
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 2 bay leaves
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 6 cups chicken stock (plus more for thinning if needed)
- 1 large can (25 oz) white hominy, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 lime, juiced
Garnishes
- Shredded cabbage
- Diced radishes
- Diced avocado
- Lime wedges
- Chopped cilantro
- Tortilla chips
Instructions
- Cook the Chicken: In a large pot, combine the chicken thighs, quartered onion, peeled garlic cloves, bay leaves, 1 teaspoon salt, and black pepper. Cover the ingredients with water and bring to a boil. Once boiling, reduce the heat and simmer gently for 25 to 30 minutes until the chicken is fully cooked. Remove the chicken from the pot and allow it to cool, then shred it using two forks. Strain the broth and set it aside.
- Toast the Chiles: Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for 1 to 2 minutes until fragrant, taking care not to burn them. Remove from heat and soak the toasted chiles in hot water for 15 minutes to soften.
- Prepare Chile Sauce: Transfer the softened chiles to a blender. Add 1 cup of the reserved chicken stock, cumin, oregano, and lime juice. Blend until smooth. To ensure a silky texture, strain the chile sauce through a fine mesh sieve into a bowl or pot.
- Cook the Pozole Base: Heat olive oil in the large pot over medium heat. Add the strained chile sauce and cook for about 5 minutes, stirring occasionally to enhance the flavors. Pour in the reserved chicken broth, the remaining chicken stock, and the drained hominy. Stir to combine and bring to a gentle simmer.
- Combine and Simmer: Add the shredded chicken back into the pot and simmer the pozole for an additional 15 to 20 minutes, allowing the flavors to meld. Taste and adjust seasoning by adding the remaining 1 teaspoon of salt or more as needed.
- Serve and Garnish: Ladle the hot pozole into bowls and serve with an array of garnishes such as shredded cabbage, diced radishes, diced avocado, lime wedges, chopped cilantro, and crunchy tortilla chips for added texture and flavor.
Notes
- For a spicier pozole, add a few dried arbol chiles or a pinch of cayenne when blending the chile sauce.
- Removing the skin from chicken thighs reduces fat and keeps the broth clear.
- Leftover pozole tastes even better the next day as flavors deepen.
- You can substitute chicken thighs with pork shoulder for a traditional pork pozole variant.
- Adjust the thickness of the soup by adding more chicken stock or water if it becomes too thick during simmering.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
