Delicious Red Pozole with Chicken: 1 amazing recipe

Hey there, fellow food lovers! It’s Anna, and I’m so excited to share one of my absolute favorite comfort foods with you today: Red Pozole with Chicken. You know how much I adore a good chicken dish that’s both simple to whip up and bursting with flavor, right? Well, this pozole hits all those notes and then some! It’s this incredibly hearty and soul-warming Mexican soup that just feels like a hug in a bowl. We’re talking tender, shredded chicken, those wonderfully soft hominy kernels, all swimming in a rich, savory broth that gets its gorgeous red hue and depth from a blend of fragrant dried chilies and spices. Honestly, making this Red Pozole with Chicken feels like bringing a little piece of Mexico right into my kitchen, and I can’t wait for you to try it!

Why You’ll Love This Red Pozole with Chicken

Seriously, this Red Pozole with Chicken recipe is a winner for so many reasons! It’s one of those dishes that feels fancy and special, but it’s actually super approachable and comes together faster than you might think. Here’s why it’s going to become a favorite in your kitchen too:

• Quick to Make: Perfect for a weeknight meal!
• Deeply Flavorful Broth: Those dried chilies and spices work magic.
• Tender Shredded Chicken: So juicy and delicious.
• Hearty & Satisfying: It’s a meal that truly fills you up.
• Authentic Mexican Taste: Brings those incredible flavors right to your table.
• Perfect for Any Occasion: Great for family dinners, game days, or just when you need a cozy bowl of goodness.

Alright, let’s get down to business and gather everything you’ll need for this amazing Red Pozole with Chicken! I’ve found that having all your ingredients prepped and ready to go makes the whole cooking process so much smoother. Trust me on this one – it makes a world of difference!

Essential Ingredients for Red Pozole with Chicken

2 boneless, skinless chicken breasts	8 cups chicken stock or broth
2 boneless, skinless chicken thighs	2 tablespoons olive oil
1 large onion, chopped	3 carrots, chopped
3 garlic cloves, whole	4 dried New Mexico or Guajillo chilies, seeds and stems removed
2 dried Ancho chilies, seeds and stems removed	30 oz canned white hominy, drained and rinsed
2 teaspoons ground cumin	1 teaspoon dried Mexican oregano
Salt and freshly ground black pepper, to taste

Optional Additions for Your Red Pozole with Chicken

These are the little extras that can really take your pozole to the next level, or just add a bit more oomph if you’re feeling it! The dried chile de Arbol and jalapeno are for those who love a bit of heat – you can totally skip them if you prefer a milder soup, or add just one if you like a gentle kick. And the pinto beans? They’re not traditional in every pozole, but I love how they add an extra layer of heartiness and texture, making it even more of a filling meal. Feel free to play around and make it your own!

2-3 dried chile de Arbol, seeds and stems removed (optional, for heat)	1 jalapeno, sliced, stem removed (optional, for heat)
15 oz canned pinto beans, rinsed and drained (optional, for extra heartiness)

Crafting Your Perfect Red Pozole with Chicken: Step-by-Step

Alright, let’s get this delicious pot of Red Pozole with Chicken bubbling away! Don’t be intimidated by the chilies; it’s actually a pretty straightforward process. I like to get everything prepped first, like we talked about, and then we can just move through the steps smoothly. It’s all about building those amazing layers of flavor!

Preparing the Flavor Base for Red Pozole with Chicken

First things first, grab a nice big stockpot or a Dutch oven – you’ll need the space! Heat up that olive oil over medium heat. Now, toss in your chopped onion, carrot, garlic, and if you’re using it, the sliced jalapeno. Let them soften up for about 3-4 minutes until the onion starts looking a little see-through. This is where the magic begins! Next, add in your cumin, Mexican oregano, and all those lovely dried chilies. Give it a good stir and let them toast for just a minute until you can really smell their amazing fragrance. Be careful not to burn them! Now, pour in your chicken stock or broth, add in your chicken breasts and thighs, and season generously with salt and pepper. Bring it all to a simmer, then cover the pot and let it gently cook for about 30 minutes. You want the chicken to be cooked through and the carrots nice and tender.

Shredding the Chicken and Blending the Broth

Once the chicken is cooked, carefully lift the chicken pieces out of the pot and place them on a plate or cutting board. Let them cool just enough so you can handle them. While they’re cooling a bit, grab a slotted spoon and scoop out all the solids from the broth – that’s your cooked carrots, onions, garlic, jalapeno, and all those softened dried chilies. Don’t throw those solids away! Pop them into a blender. Add just enough of the cooking broth to help them blend until you have a super smooth, beautiful red puree. This is what gives our Red Pozole with Chicken its signature color and rich flavor! Now, carefully pour this blended mixture back into the pot with the remaining broth. Add your shredded chicken back in, along with the drained hominy and those optional pinto beans if you’re using them. Give it all a good stir.

Simmering and Finishing Your Red Pozole with Chicken

Now that everything is back in the pot, let it all come back up to a gentle simmer. You’ll want to let it bubble away, uncovered, for another 10-15 minutes. This is when all those flavors really get to know each other and meld together beautifully. It’s also the perfect time to taste your Red Pozole with Chicken and adjust the seasoning. Does it need a little more salt? A pinch more pepper? Maybe a tiny bit more oregano? Go ahead and tweak it until it tastes just perfect to you. It should be deeply savory, slightly earthy from the chilies, and wonderfully comforting. Ladle this gorgeous soup into bowls and get ready for the best part – the toppings!

Tips for the Best Red Pozole with Chicken

Making a truly fantastic pot of Red Pozole with Chicken is all about a few little tricks that make a big difference. Don’t worry, it’s not complicated! These are the things I’ve picked up over the years that really elevate the flavor and make sure you get that perfect, comforting bowl every time. It’s these little touches that really show you care about what you’re serving!

Selecting the Right Dried Chilies for Red Pozole with Chicken

The chilies are the heart and soul of this Red Pozole with Chicken, so choosing wisely is key! For that beautiful deep red color and a rich, earthy flavor without too much heat, I always reach for New Mexico or Guajillo chilies. They’re fantastic for building that base. Then, I add in an Ancho chili for a touch of smokiness and a little sweetness. If you can find them, these three are your dream team for classic pozole flavor. Make sure they look plump and vibrant, not dull and dusty!

Achieving the Perfect Spice Level

Now, about the heat! This is totally personal, so feel free to adjust. If you like things mild, just stick to the New Mexico, Guajillo, and Ancho chilies – they bring flavor, not fire. If you want a little warmth, add just one or two dried chile de Arbol. These guys pack a punch! For even more kick, toss in a sliced jalapeno along with the other veggies at the beginning. Taste as you go, especially after you’ve blended the chili mixture back in, and add more heat if you feel it needs it. Remember, you can always add more spice, but you can’t take it away!

Serving Your Red Pozole with Chicken

Okay, the moment of truth! This Red Pozole with Chicken is practically begging to be dressed up. The beauty of pozole is all those wonderful toppings that let everyone customize their bowl exactly how they like it. It’s like a little party in every serving! Getting the garnishes ready is half the fun, and it really makes the whole dish pop.

Garnishes to Elevate Your Red Pozole with Chicken

So, what do you need to make your bowl sing? First up, some finely minced white onion for that sharp bite, and plenty of fresh cilantro for that bright, herbaceous flavor. Shredded cabbage adds a lovely crispness, and thinly sliced radishes give a peppery crunch. Don’t forget the creamy diced avocado – it’s like little pockets of pure deliciousness! Arrange these prettily in little bowls so everyone can help themselves. It makes the whole presentation so inviting!

Perfect Pairings for Red Pozole with Chicken

To round out this incredible meal, you absolutely have to serve it with warm flour tortillas. They’re perfect for scooping up every last drop of that amazing broth. And a squeeze of fresh lime juice right before you take that first bite? Oh my goodness, it just brightens everything up and ties all those flavors together perfectly. It’s the ultimate finishing touch for your Red Pozole with Chicken!

Frequently Asked Questions about Red Pozole with Chicken

Got questions about this amazing Red Pozole with Chicken? I’ve got you covered! It’s such a forgiving and adaptable recipe, but sometimes a few little things pop into mind. Here are some of the most common things people ask, and my best answers!

Can I make Red Pozole with Chicken ahead of time?

Oh, absolutely! In fact, I think this Red Pozole with Chicken tastes even better the next day. The flavors really have a chance to meld and deepen overnight. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally, until it’s heated through. You might need to add a splash more chicken broth if it seems a little thick.

What are the best dried chilies to use for Red Pozole with Chicken?

For that classic, rich flavor and beautiful color in your Red Pozole with Chicken, I really love using a combination of New Mexico or Guajillo chilies, and Ancho chilies. The New Mexico and Guajillo chilies give you that lovely earthy base and vibrant red hue without a ton of heat. Ancho chilies add a wonderful depth, a hint of smokiness, and a touch of sweetness. Just remember to remove the stems and seeds before you use them! They’re the key to that authentic Mexican taste.

How can I make my Red Pozole with Chicken spicier or milder?

This is totally adjustable! If you like it mild, just stick to the New Mexico, Guajillo, and Ancho chilies. If you want a little warmth, add a couple of dried chile de Arbol. They are quite spicy, so start with one or two and see how you like it. You can also add a sliced jalapeno when you’re sautéing the vegetables at the beginning for an extra kick. Always taste your soup after blending the chili mixture back in and adjust the heat to your preference. You can always add more spice, but it’s tricky to take it away!

Nutritional Information for Red Pozole with Chicken

Please keep in mind these are estimated values per serving (about 1.5 cups) and can vary based on exact ingredients and portion sizes. This Red Pozole with Chicken is packed with protein and flavor!

Serving Size	1.5 cups
Calories	350
Fat	12g
Saturated Fat	3g
Protein	35g
Carbohydrates	25g
Sodium	700mg

Storing and Reheating Your Red Pozole with Chicken

Leftover Red Pozole with Chicken is a gift that keeps on giving! It tastes even better the next day, so don’t be afraid to make a big batch. Make sure to let it cool down completely before you stash it away. Store it in an airtight container in your fridge, and it should stay delicious for about 3 to 4 days. When you’re ready for more, reheating is a breeze!

Storage Method:	Airtight container in the refrigerator.
Refrigerator Shelf Life:	3-4 days
Reheating:	Gently warm on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth if it seems too thick. Avoid microwaving if possible, as it can sometimes make the hominy a bit mushy.

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