If you’re craving a hearty, soul-warming meal that bursts with vibrant flavors and comforting textures, this Red Chicken Pozole Soup Recipe is an absolute must-try. This traditional Mexican soup combines tender shredded chicken, perfectly toasted dried chiles, and hominy, all simmered into a rich, tangy broth that is both nostalgic and exciting. Simple ingredients come together in a dance of smokiness, zest, and spice that feels like a warm hug from the inside out. Whether you’re cooking for family or friends, this recipe promises a satisfying bowl every time.
Ingredients You’ll Need
Every ingredient in this Red Chicken Pozole Soup Recipe plays a vital role in crafting its unique taste and inviting color. From the earthy dried chiles to the fresh lime juice, each element contributes to layering flavors that will instantly transport you to a lively Mexican kitchen.
- 2 lbs chicken thighs (bone-in, skin removed): Offers tender meat that becomes beautifully shred-able after simmering.
- 1 large onion, quartered: Provides subtle sweetness and depth to the broth.
- 4 garlic cloves, peeled: Adds aromatic richness to the flavor base.
- 2 bay leaves: Impart a faint herbal note that rounds out the soup’s complexity.
- 2 teaspoons salt (divided): Balances and enhances all the flavors throughout the cooking process.
- 1 teaspoon black pepper: Brings gentle heat and earthiness to the broth.
- 1 tablespoon olive oil: Used to develop the chile sauce with smooth, rich texture.
- 6 dried guajillo chiles, stemmed and seeded: Give a mild smoky flavor and beautiful red color.
- 3 dried ancho chiles, stemmed and seeded: Offer deep, fruity, and smoky nuances to the sauce.
- 6 cups chicken stock (plus more if needed): Forms a flavorful, hearty base for the soup.
- 1 large can (25 oz) white hominy, drained and rinsed: Adds slightly chewy texture and a classic pozole element.
- 1 teaspoon cumin: Brings a warm, earthy aroma that complements the chiles.
- 1 teaspoon oregano: Introduces a subtle herbaceous note to brighten the broth.
- 1 lime, juiced: Provides tangy brightness that cuts through the richness.
- Shredded cabbage: Adds crisp freshness at serving time.
- Diced radishes: Offer crunch and peppery contrast.
- Diced avocado: Balances spice with creamy coolness.
- Lime wedges: For an extra splash of zesty finish.
- Chopped cilantro: Adds herbal lift and bright green color as garnish.
- Tortilla chips: Bring crunch and a salty bite alongside the soup.
How to Make Red Chicken Pozole Soup Recipe
Step 1: Simmer the Chicken
Start by placing the chicken thighs, quartered onion, garlic cloves, bay leaves, 1 teaspoon salt, and black pepper into a large pot. Cover everything with water and bring it to a gentle boil. Once boiling, lower the heat to a simmer and cook for 25–30 minutes until the chicken is completely cooked through and tender. Afterward, remove the chicken to cool and shred the meat. Make sure to strain the broth to remove solids and reserve it for later use. This well-seasoned broth forms the backbone of your soup.
Step 2: Toast and Soak the Dried Chiles
While the chicken simmers, heat a dry skillet over medium heat and toast the guajillo and ancho chiles for 1–2 minutes until their fragrant aroma fills the kitchen. Then, soak these toasted chiles in hot water for about 15 minutes to soften. This step unlocks the deep, smoky flavors essential for your Red Chicken Pozole Soup Recipe’s vibrant sauce.
Step 3: Blend the Chile Sauce
Once the chiles are softened, add them to a blender along with 1 cup of the chicken stock, cumin, oregano, and fresh lime juice. Blend until smooth, then strain the sauce through a fine mesh sieve to remove any seeds or skin. This smooth, rich chile sauce will give your pozole its signature bold and complex flavor.
Step 4: Cook the Chile Sauce and Combine
In the pot, heat the olive oil over medium heat and pour in the chile sauce. Let it cook for about 5 minutes, stirring occasionally to develop its flavors fully. Next, stir in the reserved broth, the remaining chicken stock, and the drained hominy. Reduce heat to a gentle simmer and let everything mingle together, building the rich base you crave in your Red Chicken Pozole Soup Recipe.
Step 5: Add Shredded Chicken
Return the shredded chicken to the pot and simmer for another 15–20 minutes. This allows the flavors to unite and the chicken to soak up the delicious broth. Don’t forget to taste your soup and adjust with the remaining salt as needed — seasoning is the key to perfection.
Step 6: Serve Hot with Garnishes
The final step is all about enjoying your creation. Ladle the soup into bowls and let everyone jazz their portions with traditional garnishes such as shredded cabbage, diced radishes, creamy avocado, lime wedges, chopped cilantro, and crunchy tortilla chips. These fresh, vibrant toppings add texture and brightness to every spoonful.
How to Serve Red Chicken Pozole Soup Recipe
Garnishes
The garnishes are where the magic really happens. Shredded cabbage provides a crispness that contrasts beautifully with the tender chicken, while diced radishes add a peppery crunch. Creamy avocado cools down the heat from the chiles, and a squeeze of lime juice brightens every bite. Don’t forget the tortilla chips to scoop and crunch—these small touches bring your bowl of Red Chicken Pozole Soup Recipe to life.
Side Dishes
While the soup is a complete meal on its own, consider serving it alongside warm, soft corn tortillas or fresh Mexican street corn (elote) to enhance the authentic experience. A simple green salad with citrus dressing or street-style grilled vegetables also complement the hearty bowl perfectly, balancing richness with fresh flavors.
Creative Ways to Present
Want to impress your guests? Serve the Red Chicken Pozole Soup Recipe in rustic earthenware bowls and offer a garnishing bar where everyone can customize their toppings. For an elegant twist, place small bowls of garnishes on the side and drizzle a touch of chili oil on top just before serving. Presentation makes the meal feel even more special.
Make Ahead and Storage
Storing Leftovers
Leftover Red Chicken Pozole Soup Recipe stores wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors deepen even more overnight, making it a perfect meal for busy days. Just be sure to keep the garnishes separate to maintain their freshness and crunch.
Freezing
If you want to keep the soup longer, this recipe freezes beautifully. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. It will stay delicious for up to 3 months. When defrosted, the hominy retains its texture well, and the chicken remains tender and flavorful.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally until warmed through. Add a splash of chicken stock or water if it seems too thick. Avoid using high heat to prevent the chicken from drying out. Once hot, add your fresh garnishes and enjoy just like the first time!
FAQs
What is pozole?
Pozole is a traditional Mexican soup or stew made with hominy, meat (usually pork or chicken), and a flavorful broth seasoned with dried chiles and spices. It’s often served with fresh garnishes that add texture and brightness.
Can I use chicken breast instead of thighs for this recipe?
Yes, you can substitute chicken breasts, but thighs tend to be juicier and more flavorful after simmering, which enhances the soup’s richness.
Are guajillo and ancho chiles spicy?
Both chiles are mild to medium in heat and provide more smokiness and fruitiness than intense spiciness, making them perfect for pozole.
Can I make this recipe vegetarian?
To make a vegetarian version, substitute the chicken with hearty vegetables or plant-based proteins and use vegetable stock instead of chicken stock. You can also add mushrooms for umami depth.
What is hominy?
Hominy is dried corn kernels that have been treated to remove the hull and germ, giving them a puffy, chewy texture. It’s a classic ingredient in pozole and adds a unique bite to the soup.
Final Thoughts
This Red Chicken Pozole Soup Recipe is such a wonderful crowd-pleaser and a perfect dish to cozy up with any day of the week. Its layers of flavor, tender chicken, and vibrant garnishes create an unforgettable bowl that warms your heart. I encourage you to try making this recipe soon—you might just find a new favorite comfort food to share with loved ones.
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 warming Mexican stew featuring tender shredded chicken simmered in a rich and flavorful broth with dried guajillo and ancho chiles, hominy, and a blend of spices. Garnished with fresh cabbage, radishes, avocado, cilantro, and lime wedges, this hearty soup offers layers of flavor and a comforting, satisfying meal.
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
- 1 tablespoon olive oil
- 6 cups chicken stock (plus more for thinning if needed)
- 1 large can (25 oz) white hominy, drained and rinsed
Chiles and Seasoning
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 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 of salt, and black pepper. Cover the ingredients with water, bring to a boil, then reduce the heat and simmer for 25 to 30 minutes until the chicken is fully cooked. Remove the chicken from the pot, allow it to cool enough to handle, then shred the meat. Strain the broth to remove solids and reserve it for later use.
- Toast and Soak 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. Once toasted, place the chiles in hot water and let them soak for 15 minutes until they soften.
- Prepare Chile Sauce: Drain the softened chiles and transfer them to a blender. Add 1 cup of chicken stock, cumin, oregano, and lime juice. Blend the mixture until smooth, then strain it through a fine mesh sieve to remove any remaining solids, yielding a smooth chile sauce.
- Cook the Chile Sauce: In the same pot used earlier, heat olive oil over medium heat. Add the strained chile sauce and cook for about 5 minutes to deepen the flavors.
- Combine Soup Ingredients: Stir in the reserved chicken broth, remaining chicken stock, and the drained hominy into the pot with the chile sauce. Bring the mixture to a gentle simmer.
- Add Shredded Chicken: Return the shredded chicken to the pot and continue to simmer the soup for an additional 15 to 20 minutes. Taste and adjust seasoning with the remaining salt as needed.
- Serve and Garnish: Ladle the hot pozole into bowls and serve with garnishes such as shredded cabbage, diced radishes, diced avocado, lime wedges, chopped cilantro, and tortilla chips for added crunch and freshness.
Notes
- Adjust the heat level by reducing or increasing the number of dried chiles used or by including chile seeds if you prefer more spice.
- Hominy can be found canned or dried; if using dried, soak and cook according to package instructions before adding.
- Use bone-in chicken thighs for more flavorful broth but skinless to reduce fat content.
- The broth can be thinned with water or additional chicken stock if the soup is too thick.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months.
