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A close-up photograph of a rustic clay bowl filled with steaming Mexican red chicken pozole, topped with shredded lettuce, sliced radishes, chopped onion, oregano, and a lime wedge. Crispy tostadas, fresh avocado slices, and a small bowl of salsa sit beside the bowl on a woven placemat.

Authentic Red Chicken Pozole (Pozole Rojo de Pollo): A Festive Mexican Classic

There’s nothing quite like the comforting aroma of a simmering pot of pozole to bring everyone to the kitchen. While traditional Mexican pozole is often made with slow-cooked pork, this Authentic Red Chicken Pozole (Pozole Rojo de Pollo) offers a lighter, everyday-friendly twist that doesn't compromise an ounce on flavor. Infused with a rich, vibrant guajillo chili sauce and a special touch of earthy marjoram and thyme, every spoonful of this hearty hominy soup is a celebration in a bowl. Whether you're cooking up a festive feast for Fiestas Patrias or just craving a cozy weekend dinner, this interactive, garnish-it-yourself soup is guaranteed to become a family favorite. Grab your biggest soup pot, and let’s get cooking!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 kilo precooked hominy maíz pozolero precocido
  • 3 chicken legs
  • 3 chicken thighs
  • ½ chicken breast
  • 4 liters water
  • 1 whole onion
  • 1 whole head garlic cut in half
  • Salt to taste
Red Chile Sauce (Pozole Base)
  • 9 guajillo chiles cleaned and deseeded
  • 1 ancho chile cleaned and deseeded
  • 5 chile de árbol
  • 6 garlic cloves
  • ½ teaspoon Mexican oregano
  • 11 black peppercorns
  • Water from soaking chiles
  • 1 tablespoon oil for frying sauce
  • ½ teaspoon salt
Herbs and Seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
Optional Spicy Table Salsa
  • Chile de árbol to taste
  • 2 garlic cloves
  • ¼ red onion
  • 1 tomato
  • 1½ tablespoons oil
  • Salt to taste
  • Water for blending
Garnishes (Optional but Traditional)
  • Chopped lettuce
  • Sliced radishes
  • Chopped onion
  • Mexican oregano
  • Lime wedges
  • Avocado optional
  • Tostadas or fried tortillas

Method
 

  1. Step 1: Wash and Prepare Hominy and Chicken

    Wash the hominy thoroughly until the water runs clear.
    Remove any remaining heads or dark spots from the kernels.
    Wash the chicken pieces well and drain.

    Step 2: Cook Chicken and Hominy

    Bring 4 liters of water to a boil in a large pot.
    Add chicken pieces.
    Remove foam that forms on top.
    Add:
    Whole onion
    Garlic head (cut in half)
    Washed hominy
    Let cook for about 30 minutes.

    Step 3: Add Herbs

    Add thyme and marjoram.
    Continue cooking until chicken is fully cooked (about 1 hour total).

    Step 4: Prepare Chile Sauce

    Boil guajillo, ancho, and chile de árbol in water for 5 minutes.
    Remove from heat, cover, and let soften.
    Blend softened chiles with:
    Garlic cloves
    oregano
    black peppercorns
    Some soaking water
    Strain the sauce.
    Heat oil in a pan and fry the sauce.
    Add salt and cook for 7 minutes.

    Step 5: Shred Chicken

    Remove chicken from the pot.
    Remove onion, garlic, thyme, and marjoram stems.
    Shred the chicken meat.

    Step 6: Combine Everything

    Add chile sauce to the hominy broth.
    Stir well.
    Add shredded chicken back to the pot.
    Adjust salt to taste.
    Let boil for 7 minutes.

    Step 7: Serve

    Serve hot and garnish with:
    Lettuce
    Radishes
    Onion
    Oregano
    Lime juice
    Avocado (optional)
    Tostadas

Notes

  • Don't Rush the Hominy Rinse: Canned or pre-cooked hominy is preserved in a starchy liquid. Rinsing it thoroughly under cold water until the water runs completely clear is the secret to a beautifully clean, unclouded broth.
  • Watch the Chilies Closely: When frying the chilies de árbol for the spicy table salsa, keep a very close eye on the pan and stir constantly. Dried chilies can burn in a matter of seconds, which will give your salsa an unpleasant, bitter taste.
  • Herb Control: If you are using fresh sprigs of thyme and marjoram instead of dried flakes, tie them together with a piece of kitchen twine, or place them inside a large tea infuser. This makes it incredibly easy to fish them out of the pot before serving!
  • Adjust the Broth: Hominy acts like a sponge and will continue to soak up liquid as it sits. If you notice your pozole is looking more like a thick stew than a soup, simply stir in a cup or two of hot water or chicken broth until it reaches your desired consistency. Be sure to taste and adjust the salt if you add more liquid.
  • The Ultimate Make-Ahead Meal: Pozole is famous for being a dish that tastes better on day two. If you are hosting a party, make the entire soup the day before. Let it cool, refrigerate it overnight, and simply reheat it on the stove before your guests arrive. All you'll have to do on the day of your gathering is prep the fresh garnishes!