Red Chicken Pozole Soup is the kind of dish that makes you feel like you’re gathering around a lively table with friends and family, even if it’s just a cozy night at home. This vibrant Mexican soup is a celebration of tender shredded chicken, earthy hominy, and a rich, smoky red chile broth that’s loaded with flavor and color. It’s hearty enough to be the star of your table, yet bright and fresh with all the garnishes you can pile on top. If you’re looking for a soul-warming meal that’s both comforting and exciting, this Red Chicken Pozole Soup absolutely delivers.
Ingredients You’ll Need
The ingredients for Red Chicken Pozole Soup are simple, but each one plays a crucial role in building layers of flavor, color, and texture. Gather these pantry staples and a few fresh add-ins, and you’ll have everything you need for a truly special bowl.
- Olive oil: Adds richness and helps develop a golden crust on the chicken for extra flavor.
- Boneless, skinless chicken thighs or breasts: The main protein, providing tender, juicy bites throughout the soup.
- Onion: Diced onion forms the aromatic base, bringing subtle sweetness and depth.
- Garlic: Fresh garlic gives the broth a savory, aromatic punch.
- Ground cumin: Lends earthy warmth that’s classic in Mexican soups.
- Dried oregano: Adds herbaceous notes that brighten up the rich broth.
- Smoked paprika: Brings a gentle smokiness to complement the dried chiles.
- Ground cloves (optional): Just a pinch adds unexpected depth and a hint of sweetness.
- Chicken broth: The flavor foundation, making the soup robust and satisfying.
- Water: Balances the broth so it’s not too concentrated, letting all the ingredients shine.
- Hominy: These puffy corn kernels add a signature chewy texture and mild, nutty flavor.
- Dried guajillo chiles: Essential for the soup’s signature red color and mild, fruity heat.
- Dried ancho chile: Enhances the broth with deep, smoky undertones.
- Salt and pepper: For balancing and enhancing every other flavor in the pot.
- Lime wedges, sliced radishes, shredded cabbage, chopped cilantro, avocado: These fresh garnishes bring crunch, creaminess, and brightness to every bowl.
How to Make Red Chicken Pozole Soup
Step 1: Sear the Chicken
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add your chicken pieces, seasoned lightly with salt and pepper, and sear for 3 to 4 minutes per side until they’re beautifully golden. This step locks in juices and builds a flavorful base for the Red Chicken Pozole Soup. Once seared, transfer the chicken to a plate and set aside.
Step 2: Sauté the Aromatics
In the same pot, add your diced onion and cook for another 3 to 4 minutes, stirring occasionally, until the onion softens and turns translucent. Stir in the minced garlic, ground cumin, dried oregano, smoked paprika, and ground cloves (if using). Let the spices bloom for about a minute until everything is fragrant and deeply aromatic.
Step 3: Prepare the Chile Puree
While the onions are cooking, place the guajillo and ancho chiles in a small saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes until the chiles are soft. Transfer the softened chiles and a splash of their soaking liquid to a blender and blend until completely smooth. For a silky texture, you can strain the puree, but that’s totally up to you.
Step 4: Simmer the Soup
Return the seared chicken to the pot, then pour in the chile puree, chicken broth, and water. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat, letting it simmer uncovered for 25 to 30 minutes. This is where all the flavors meld and the chicken becomes melt-in-your-mouth tender—your kitchen will smell incredible!
Step 5: Shred the Chicken and Add Hominy
Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the drained and rinsed hominy. Let everything simmer together for another 10 minutes, allowing the hominy to heat through and all the flavors to come together in perfect harmony.
Step 6: Taste and Serve
Give your Red Chicken Pozole Soup a taste and adjust the seasoning with more salt and pepper as needed. Ladle the hot soup into bowls and get creative with your favorite garnishes—crisp cabbage, peppery radishes, creamy avocado, a sprinkle of cilantro, and a squeeze of lime make every spoonful irresistible.
How to Serve Red Chicken Pozole Soup
Garnishes
The magic of Red Chicken Pozole Soup truly comes alive with the garnishes. Offer bowls of shredded cabbage, sliced radishes, chopped cilantro, creamy avocado, and plenty of lime wedges at the table so everyone can top their soup just how they like it. The contrast of hot, savory broth with fresh, crunchy toppings is what makes every bite so memorable.
Side Dishes
For a well-rounded meal, serve your pozole with warm corn tortillas, tostadas, or even a simple side of Mexican rice. A crisp green salad or a plate of grilled street corn also pairs beautifully, adding even more freshness and texture to the experience.
Creative Ways to Present
If you’re entertaining, consider setting up a pozole bar with all the toppings and sides laid out buffet-style. Let guests build their own bowls of Red Chicken Pozole Soup, mixing and matching garnishes for a festive, interactive meal. You can also serve the soup in large mugs for a cozy, casual vibe at parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Red Chicken Pozole Soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container and keep the garnishes separate so they stay crisp and fresh. The flavors deepen as it sits, so it’s often even tastier the next day!
Freezing
This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. Leave a little space for expansion and freeze for up to 3 months. Thaw overnight in the fridge before reheating, and don’t forget to prep fresh garnishes before serving.
Reheating
To reheat, simply pour the soup into a pot and warm gently over medium heat until hot, stirring occasionally. You can also microwave individual portions. If the broth has thickened, stir in a splash of water or chicken broth to loosen it up. Add your favorite garnishes just before serving!
FAQs
What is hominy, and can I substitute it?
Hominy is dried corn that’s been treated to puff up and become extra chewy, giving Red Chicken Pozole Soup its signature texture. If you can’t find hominy, canned white corn can be used in a pinch, but you’ll miss out on that classic bite.
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a great shortcut. Simply skip the searing step and add the shredded meat when you add the hominy, letting it soak up the flavors in the broth.
How spicy is Red Chicken Pozole Soup?
This soup is gently spiced, thanks to the mild guajillo and ancho chiles, but not overly hot. If you want more heat, feel free to add a chopped chipotle pepper in adobo or a pinch of cayenne.
Can I make this soup ahead for a party?
Yes! Red Chicken Pozole Soup is a fantastic make-ahead dish. Prepare the soup a day in advance and store it in the fridge. Reheat gently before serving and set out fresh garnishes for guests to customize their bowls.
Is Red Chicken Pozole Soup gluten-free and dairy-free?
It sure is! This recipe is naturally gluten-free and dairy-free, making it a perfect option for guests with dietary restrictions. Just double-check your chicken broth and garnish choices to be safe.
Final Thoughts
If you’re craving something that’s both comforting and bursting with flavor, Red Chicken Pozole Soup is the answer. It’s easy enough for a weeknight, but special enough for company. Give it a try—you might just find yourself coming back for another bowl (or two)!
Print
Red Chicken Pozole Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Red Chicken Pozole Soup is a comforting Mexican classic featuring tender chicken simmered with smoky dried chiles and hearty hominy. It’s packed with bold flavors, garnished with fresh radishes, cabbage, cilantro, and creamy avocado, making it a perfect warm meal for any season.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cloves (optional)
- 3 cups chicken broth
- 2 cups water
- 1 can (15 oz) hominy, drained and rinsed
- 3 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- Salt and pepper, to taste
Garnishes
- Lime wedges
- Sliced radishes
- Shredded cabbage
- Chopped cilantro
- Avocado slices
Instructions
- Prepare Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken lightly with salt and pepper and sear for 3 to 4 minutes on each side until golden brown. Remove from pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic, ground cumin, dried oregano, smoked paprika, and ground cloves. Cook for about 1 minute until aromatic.
- Soften Chiles: In a small saucepan, cover the dried guajillo and ancho chiles with water. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until softened.
- Make Chile Puree: Blend the softened chiles with a bit of their soaking liquid until smooth. Strain the puree if desired for a smoother texture.
- Simmer Soup: Return the seared chicken to the pot along with the chile puree, chicken broth, and water. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes until the chicken is tender and easily shreds.
- Shred Chicken and Add Hominy: Remove the chicken and shred it using two forks. Return the shredded chicken to the pot along with the drained hominy. Simmer for an additional 10 minutes to heat through and allow flavors to meld.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot topped with lime wedges, sliced radishes, shredded cabbage, chopped cilantro, and avocado slices for a fresh, vibrant finish.
Notes
- For a quicker version, use rotisserie chicken and skip searing. Just add shredded chicken with the hominy step.
- To enhance the smoky depth, add a chipotle pepper in adobo sauce to the chile puree before blending.
- If you prefer a less spicy soup, remove all seeds from dried chiles or reduce the amount used.
- This recipe is naturally gluten-free and dairy-free, making it friendly for those diets.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
