There is nothing quite like a hearty, flavorful bowl of Red Chicken Pozole Soup Recipe to warm your soul and excite your taste buds. This traditional Mexican soup brings together tender shredded chicken, luscious hominy, and a rich, smoky red chile broth that is both comforting and vibrant. Perfect for gathering friends or family around the table, this dish offers a beautiful balance of tangy lime, earthy spices, and a variety of fresh garnishes that turn every spoonful into a celebration. Whether it’s a chilly evening or you just crave something with bold, authentic flavors, this recipe will quickly become one of your favorites in the kitchen.
Ingredients You’ll Need
Let’s keep things simple but packed with flavor—each ingredient is carefully chosen to build that signature rich red color, hearty texture, and deeply satisfying taste that defines a great Red Chicken Pozole Soup Recipe.
- 2 lbs chicken thighs (bone-in, skin removed): These give the soup juicy, tender meat and rich flavor after slow simmering.
- 1 large onion, quartered: Adds subtle sweetness and depth to the broth as it cooks.
- 4 garlic cloves, peeled: Infuses the soup with a fragrant, aromatic kick.
- 2 bay leaves: Bring herbal notes and complexity to the stock.
- 2 teaspoons salt (divided): Seasoning that enhances all the flavors perfectly.
- 1 teaspoon black pepper: Adds a mild heat and peppery undertone.
- 1 tablespoon olive oil: Helps cook the chile sauce evenly and adds richness.
- 6 dried guajillo chiles, stemmed and seeded: Key to the smoky, slightly fruity red base.
- 3 dried ancho chiles, stemmed and seeded: Provide smokiness and subtle earthiness.
- 6 cups chicken stock (plus more for thinning if needed): The flavorful liquid foundation of the soup.
- 1 large can (25 oz) white hominy, drained and rinsed: Adds a satisfying chew and authentic texture.
- 1 teaspoon cumin: Brings warm, nutty spice to the red chile sauce.
- 1 teaspoon oregano: Offers a lively herbal note that brightens the broth.
- 1 lime, juiced: Gives a fresh zesty brightness that balances the smoky richness.
- Shredded cabbage: Crispness for texture contrast when serving.
- Diced radishes: Adds a refreshing, peppery crunch.
- Diced avocado: Creamy richness to complement the spice.
- Lime wedges: For that extra citrus punch on the side.
- Chopped cilantro: Fresh, vibrant herbal flavor as a garnish.
- Tortilla chips: Perfect for scooping and adding extra crunch.
How to Make Red Chicken Pozole Soup Recipe
Step 1: Cook the Chicken and Prepare the Broth
Start by combining the chicken thighs, onion, garlic, bay leaves, 1 teaspoon salt, and black pepper into a large pot. Cover everything with water and bring it to a rolling boil. Then, reduce the heat and let it simmer gently for about 25 to 30 minutes, until the chicken is perfectly cooked and tender. Once done, remove the chicken and set it aside to cool enough for shredding. Don’t discard the broth just yet—strain it carefully to remove solids and reserve this golden, flavorful liquid that will form the base of your pozole.
Step 2: Toast and Soak the Dried Chiles
While your chicken cooks, it’s time to awaken the deep flavors of the guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat—just 1 to 2 minutes until they become fragrant and slightly puffed. This step unlocks their full smoky and fruity potential. After toasting, soak the chiles in hot water for about 15 minutes so they become soft and ready to blend into a luscious sauce.
Step 3: Blend and Strain the Chile Sauce
Next, combine the soaked chiles with 1 cup of chicken stock, cumin, oregano, and lime juice in a blender. Process until completely smooth and rich in color. For the silkiest texture in your soup, strain this chile sauce through a fine mesh sieve. This smooth sauce will be the heart of the Red Chicken Pozole Soup Recipe’s vibrant red broth.
Step 4: Cook the Chile Sauce and Assemble the Soup
Heat the olive oil in your soup pot over medium heat. Pour in the chile sauce and cook it gently for about five minutes to deepen the flavors. Then, stir in the reserved chicken broth, the remaining chicken stock, and the hominy. Bring everything to a simmer so that those flavors meld beautifully together.
Step 5: Add the Shredded Chicken and Finish Cooking
Return the shredded chicken to the pot and allow the soup to simmer another 15 to 20 minutes. This final simmer lets the chicken absorb all the delicious smoky, tangy broth flavors. Give it a taste and season with the remaining salt if needed to balance the dish perfectly.
Step 6: Serve and Enjoy Your Red Chicken Pozole Soup Recipe
Serve your steaming hot bowl of Red Chicken Pozole Soup Recipe with all your favorite garnishes ready to personalize each bite. This is where the fun really begins!
How to Serve Red Chicken Pozole Soup Recipe
Garnishes
The magic of red chicken pozole truly shines with fresh toppings. Offer shredded cabbage for crunch, diced radishes for peppery freshness, creamy diced avocado to soften the edges, lime wedges to squeeze over each bowl, chopped cilantro for herbal brightness, and crunchy tortilla chips for scooping or just a delightful texture contrast. These garnishes bring your soup to life and make every spoonful exciting.
Side Dishes
Complement this hearty soup with warm corn tortillas or fresh-made flour tortillas for dipping and scooping. A light Mexican street corn salad or a simple green salad tossed in citrus vinaigrette adds balance and freshness. For an extra treat, a side of refried beans or Mexican rice rounds out the meal beautifully, making it an unforgettable feast.
Creative Ways to Present
For a stunning presentation, serve the soup in rustic bowls and arrange your garnishes artfully on a platter alongside. Layer tortilla chips in a side basket or topping boat to keep them crispy. You can even offer small bowls of each garnish individually so guests can customize their own bowls, making mealtime interactive and fun—a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Any leftover Red Chicken Pozole Soup Recipe stores wonderfully in an airtight container in the refrigerator for up to 4 days. Make sure to keep the garnishes separate and fresh until serving time to maintain their crunch and brightness.
Freezing
This soup freezes exceptionally well. Store it in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Just remember to leave out avocado and fresh garnishes until ready to serve.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally and adding a splash of chicken stock or water if the soup has thickened too much. Reheat slowly to keep the chicken tender and the hominy perfectly chewy. Add fresh garnishes only after reheating for the best texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but they tend to be leaner and may dry out a bit during cooking. If you prefer breasts, watch the simmering time closely to keep the meat tender and juicy for the best Red Chicken Pozole Soup Recipe experience.
How spicy is this Red Chicken Pozole Soup Recipe?
This recipe delivers moderate heat from the guajillo and ancho chiles, which are more smoky and mildly spicy rather than fiery hot. You can always adjust the number of chiles or add a pinch of cayenne pepper if you love a spicier bowl.
What is hominy, and can I substitute it?
Hominy is dried maize kernels treated to puff up and soften when cooked. It adds a unique chewy texture essential to pozole. If you can’t find hominy, canned white corn or fresh corn can be used, but they will change the texture and authenticity slightly.
Can I make this recipe in a slow cooker?
Yes! You can cook the chicken and broth in a slow cooker on low for 4 to 6 hours. Just add the chile sauce and hominy in the last hour to blend the flavors perfectly before serving your delicious Red Chicken Pozole Soup Recipe.
Is this soup gluten-free?
Yes, this Red Chicken Pozole Soup Recipe is naturally gluten-free, just ensure the stock and any added garnishes or sides are gluten-free as well. It’s a fantastic option for those with gluten sensitivities craving big flavor.
Final Thoughts
This Red Chicken Pozole Soup Recipe is a true treasure for your kitchen—full of bold flavors, comforting textures, and endless opportunities to make it your own. It’s perfect for sharing, easy enough to prepare, and so satisfying you’ll want to make it again and again. Embrace the warmth and goodness of this classic Mexican favorite and treat yourself and loved ones to a bowl of pure happiness.
Print
Red Chicken Pozole Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Red Chicken Pozole Soup is a traditional Mexican stew featuring tender shredded chicken simmered in a rich, smoky red chile broth with hominy. This hearty and comforting soup is garnished with fresh cabbage, radishes, avocado, cilantro, lime wedges, and crunchy tortilla chips for a delightful blend of flavors and textures, perfect for warming up any day.
Ingredients
Soup Base
- 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
- 6 cups chicken stock (plus more for thinning if needed)
- 1 large can (25 oz) white hominy, drained and rinsed
Chile Sauce
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 lime, juiced
- 1 tablespoon olive oil
Garnishes
- Shredded cabbage
- Diced radishes
- Diced avocado
- Lime wedges
- Chopped cilantro
- Tortilla chips
Instructions
- Cook the Chicken: In a large pot, combine chicken thighs, quartered onion, whole garlic cloves, bay leaves, 1 teaspoon salt, and black pepper. Cover the ingredients with water and bring to a boil. Reduce heat and let it simmer for 25 to 30 minutes, or until the chicken is fully cooked and tender. Remove chicken from the pot, cool slightly, and shred the meat. Strain and reserve the broth for later use.
- Prepare the Chiles: Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1 to 2 minutes, until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and soak them in hot water for 15 minutes to soften.
- Make the Chile Sauce: Drain the softened chiles and blend them with 1 cup of chicken stock, cumin, oregano, and lime juice until smooth. Strain the blended sauce through a fine mesh sieve to remove any solids, ensuring a smooth, flavorful sauce.
- Cook the Sauce: Heat olive oil in the same pot over medium heat. Add the strained chile sauce and cook for about 5 minutes, stirring occasionally. Then, stir in the reserved broth from the chicken, the remaining chicken stock, and the drained hominy. Let the soup simmer gently to combine the flavors.
- Combine Chicken and Simmer: Add the shredded chicken back into the pot and continue simmering for an additional 15 to 20 minutes. Taste and adjust seasoning by adding the remaining teaspoon of salt as needed.
- Serve and Garnish: Ladle the hot red chicken pozole into bowls and serve topped with shredded cabbage, diced radishes, avocado, fresh cilantro, lime wedges, and crunchy tortilla chips for a fresh and vibrant finish.
Notes
- Removing the skin from chicken thighs keeps the soup lighter but still flavorful.
- To toast chiles, watch closely as they can burn quickly and become bitter.
- If you prefer a thinner soup, add additional chicken stock or water as needed during simmering.
- Garnishes are key to balancing the rich and smoky flavors; feel free to customize according to taste.
- Leftover pozole can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
