Description
This hearty and flavorful Red Pozole with Chicken is a traditional Mexican soup made with tender shredded chicken, hominy, and a rich blend of dried chilies and spices. Simmered to perfection, this comforting dish is garnished with fresh cabbage, cilantro, radishes, and avocado, served alongside warm flour tortillas and lime wedges for a satisfying meal inspired by authentic regional flavors.
Ingredients
Meat and Broth
- 2 boneless skinless chicken breasts
- 4 boneless skinless chicken thighs
- 8 cups chicken stock or broth (preferably homemade)
Vegetables, Chilies, and Spices
- 2 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 garlic cloves, whole
- 4 dried New Mexico or Guajillo chilies, seeds and stem removed
- 2 dried ancho chilies, seeds and stem removed
- 2-3 dried chile de Arbol (optional), seeds and stem removed
- 1 jalapeno, sliced (optional), stem removed
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
Canned and Garnishes
- 30 oz canned white hominy, drained
- 15 oz canned pinto beans, rinsed (optional)
- Salt and pepper to taste
- 1/2 cup finely minced white onion
- 4 tablespoons finely minced cilantro
- 1 cup finely shredded green or red cabbage
- Thinly sliced radishes
- Diced avocado
- Flour tortillas (warmed)
- Lime wedges
Instructions
- Sauté vegetables and chilies: In a 4-5 quart stock pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, jalapeno, and garlic, cooking for 3-4 minutes until the onion becomes translucent. Stir in ground cumin, dried oregano, and all dried chilies; cook for an additional minute until fragrant.
- Simmer chicken: Pour in chicken broth and add chicken breasts and thighs to the pot. Season lightly with salt and pepper. Cover and gently simmer on low heat for 30 minutes, or until the chicken is fully cooked and carrots are tender.
- Shred chicken: Remove chicken pieces from the pot and place on a plate to cool slightly. Use your hands or forks to shred the chicken into large chunks. Set aside.
- Blend vegetables: Use a slotted spoon to remove all solids (carrots, onions, jalapeno, garlic, and dried chilies) from the broth and transfer them to a blender. Add just enough broth to facilitate blending and blend until very smooth. Return the blended mixture to the pot.
- Combine ingredients and simmer: Add shredded chicken, drained hominy, and rinsed pinto beans (if using) back to the pot. Bring the soup to a gentle simmer and cook for another 10-15 minutes. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls and garnish generously with finely shredded cabbage, minced white onion, chopped cilantro, diced avocado, thinly sliced radishes, warmed flour tortillas on the side, and freshly squeezed lime wedges for squeezing over the top.
Notes
- Use homemade chicken stock for the best flavor, but store-bought broth also works well.
- You can adjust the level of spiciness by varying the number and type of dried chilies.
- The pinto beans are optional but add extra texture and protein.
- Shredding the chicken by hand keeps the texture rustic and hearty.
- Blending the cooked vegetables and chilies creates a rich and flavorful base for the pozole broth.
- Serve with warm flour tortillas to soak up the flavorful broth.
- Garnishes are essential to add freshness and contrast to the rich soup.
