If you’re craving a heartwarming bowl that bursts with bold flavors and cozy textures, this Red Chicken Pozole Soup Recipe will quickly become your new favorite comfort dish. This traditional Mexican stew combines tender, juicy chicken with a rich, smoky red chile broth and hearty hominy, creating a symphony of tastes and colors in every spoonful. Perfect for sharing with family or friends, this recipe balances depth and freshness through its simple yet essential ingredients, making each bite satisfying and memorable.
Ingredients You’ll Need
The magic of this Red Chicken Pozole Soup Recipe lies in its straightforward ingredients—each one playing a key role in building layers of flavor, texture, and vibrant color. From the tender chicken thighs to the toasted dried chiles, every component comes together beautifully to create a soul-soothing bowl.
- 2 lbs chicken thighs (bone-in, skin removed): Provides tender, juicy meat that stands up perfectly to slow simmering and shredding.
- 1 large onion, quartered: Adds a subtle sweetness and depth to the broth.
- 4 garlic cloves, peeled: Infuses a rich, aromatic base that warms the entire soup.
- 2 bay leaves: Bring subtle herbal notes that enhance the broth’s complexity.
- 2 teaspoons salt (divided): Balanced seasoning to bring out all the flavors without overpowering.
- 1 teaspoon black pepper: Adds a gentle heat and earthiness to the mix.
- 1 tablespoon olive oil: Helps marry the chile sauce ingredients and adds a smooth texture.
- 6 dried guajillo chiles, stemmed and seeded: Offers a smoky, slightly fruity flavor that defines the red broth.
- 3 dried ancho chiles, stemmed and seeded: Provide rich, mildly sweet undertones that balance the guajillos.
- 6 cups chicken stock (plus more for thinning if needed): The flavorful foundation for the soup’s broth.
- 1 large can (25 oz) white hominy, drained and rinsed: A classic pozole ingredient with a pleasantly chewy texture.
- 1 teaspoon cumin: Adds warmth and earthiness that bring out the chiles’ depth.
- 1 teaspoon oregano: Lends a bright, herbal note that lifts the flavors.
- 1 lime, juiced: Brings fresh acidity to brighten the rich broth and balance richness.
- Shredded cabbage: Provides crispness and a fresh crunch for garnish.
- Diced radishes: Add peppery bite and vibrant color contrast.
- Diced avocado: Offers creamy softness that complements the soup’s heat.
- Lime wedges: For extra tangy brightness at the table.
- Chopped cilantro: Brings a burst of fresh herbal aroma and color.
- Tortilla chips: Perfect for adding crunchy texture and a little indulgence.
How to Make Red Chicken Pozole Soup Recipe
Step 1: Prepare and Cook the Chicken
Begin by placing the chicken thighs, quartered onion, garlic cloves, bay leaves, 1 teaspoon of salt, and black pepper into a large pot. Cover everything with water and bring it to a boil, then reduce the heat and let it simmer gently for about 25 to 30 minutes until the chicken is cooked through. This slow poaching infuses the broth with rich flavors while keeping the chicken tender. Once done, remove the chicken to cool and shred it carefully, then strain the broth and set it aside for later.
Step 2: Toast and Soften the Chiles
While the chicken cooks, heat a dry skillet over medium heat and toast the guajillo and ancho chiles for 1 to 2 minutes until they become fragrant—this releases their deep, smoky flavors. Next, soak them in hot water for 15 minutes until they soften, making them easier to blend into a silky, vibrant sauce.
Step 3: Blend the Chile Sauce
Drain the softened chiles and combine them in a blender with 1 cup of the reserved chicken stock, cumin, oregano, and freshly squeezed lime juice. Blend until smooth, then strain the sauce through a fine mesh sieve to remove any remaining bits, ensuring a perfectly smooth and rich red base for your soup.
Step 4: Build the Soup Base
Heat olive oil in the large pot over medium heat, then pour in your chile sauce and cook it for about 5 minutes to intensify its flavors. Stir in the reserved chicken broth, remaining chicken stock, and rinsed hominy. Let everything simmer gently to marry the flavors and heat the hominy through, laying the foundation for that classic pozole experience.
Step 5: Add Shredded Chicken and Final Seasoning
Return the shredded chicken back into the pot and continue to simmer for another 15 to 20 minutes. This allows the chicken to soak up all the delicious broth while everything finishes cooking together. Finally, adjust the seasoning by adding the remaining 1 teaspoon of salt to taste, ensuring every spoonful is perfectly seasoned.
How to Serve Red Chicken Pozole Soup Recipe
Garnishes
Serving Red Chicken Pozole Soup Recipe is all about the vibrant, fresh garnishes that add layers of texture and flavor. A sprinkle of shredded cabbage brings crispness, while diced radishes add a peppery crunch. Creamy diced avocado cools the palate, and fresh cilantro delivers a burst of herbal brightness. Don’t forget the lime wedges to squeeze over the top for a lively tang, and a handful of crunchy tortilla chips for delightful contrast.
Side Dishes
To round out your meal, simple sides work beautifully alongside this hearty soup. Warm corn tortillas or freshly made quesadillas make excellent companions, balancing the rich and smoky flavors of the pozole. A light, refreshing cucumber salad or black beans seasoned with garlic and cumin can also complement the dish, enhancing the overall dining experience without overpowering.
Creative Ways to Present
For a fun twist, serve the Red Chicken Pozole Soup Recipe family-style in a large, colorful bowl so everyone can customize their garnishes. Alternatively, portion it into individual rustic mugs or bowls and offer an array of garnishes and lime wedges as a “build-your-own” topping station. This interactive presentation makes every serving feel fresh and personalized, perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Red Chicken Pozole Soup Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve its deep flavors and maintain the hominy’s texture. When you’re ready to enjoy it again, you’ll find that the flavors have even had time to deepen further.
Freezing
You can freeze this soup for up to 2 months. It’s best to freeze it without any fresh garnishes to keep textures intact. When reheating, thaw it overnight in the fridge before warming gently on the stove, adding fresh garnishes after reheating to maintain their crispness and freshness.
Reheating
Reheat the soup gently over medium heat, stirring occasionally to prevent sticking and to ensure even warming. If the broth has thickened too much, thin it with a splash of chicken stock or water. Top with fresh shredded cabbage, radishes, avocado, cilantro, and a squeeze of lime to revive those fresh flavors and textures.
FAQs
Can I use chicken breasts instead of thighs for this Red Chicken Pozole Soup Recipe?
Absolutely, but chicken thighs are preferred because they stay juicier and more flavorful when simmered. Chicken breasts can dry out more easily but will still work if you monitor cooking times carefully.
Are there vegetarian options for this Red Chicken Pozole Soup Recipe?
Yes! You can replace the chicken with hearty mushrooms or jackfruit and use vegetable stock instead of chicken stock. The roasted chile sauce remains the star, so the soup stays delicious without meat.
How spicy is the Red Chicken Pozole Soup Recipe?
It has a mild to medium heat level, thanks to guajillo and ancho chiles which are flavorful but not too hot. If you like it spicier, feel free to add a pinch of cayenne or include a spicier chile variety to your sauce.
Can I prepare parts of the recipe in advance?
Yes, you can cook the chicken and make the chile sauce a day ahead. Keep them refrigerated separately and assemble the soup when you’re ready. This saves time on the day of serving and enhances the flavors.
What is the best way to eat Red Chicken Pozole Soup Recipe?
Enjoy it hot, piled high with fresh garnishes and a squeeze of lime. The combination of warm, rich broth, tender chicken, and crunchy toppings is what makes each spoonful satisfying and comforting.
Final Thoughts
If you’re searching for a dish that’s as comforting as a warm hug and as exciting as a fiesta of flavors, the Red Chicken Pozole Soup Recipe is calling your name. It’s easy to make, rich in tradition, and loaded with fresh, lively garnishes that transform it from soup to a celebration in a bowl. Trust me, once you try this, you’ll be planning your next batch in no time.
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
This Red Chicken Pozole Soup is a flavorful and hearty Mexican stew made with tender shredded chicken thighs, fragrant dried guajillo and ancho chiles, and traditional white hominy. Simmered in a rich broth infused with cumin, oregano, and lime juice, this comforting soup is perfect for a family meal. Garnished with shredded cabbage, radishes, avocado, cilantro, lime wedges, and crunchy tortilla chips, it offers a vibrant balance of textures and flavors.
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)
Chile Sauce
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 lime, juiced
Additional Ingredients and Garnishes
- 1 large can (25 oz) white hominy, drained and rinsed
- 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 everything with water and bring to a boil. Once boiling, reduce heat and let it simmer for 25 to 30 minutes or until the chicken is fully cooked. Remove the chicken from the pot, let it cool, and shred the meat. Strain and reserve the broth for later use.
- Prepare the Chiles: Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1 to 2 minutes until they become fragrant. Then soak the toasted chiles in hot water for 15 minutes to soften.
- Make the Chile Sauce: Blend the softened chiles with 1 cup of the chicken stock, cumin, oregano, and lime juice until smooth. Strain this mixture through a fine mesh sieve to remove any solids and obtain a smooth sauce.
- Cook the Sauce: Heat the olive oil in the pot over medium heat. Add the chile sauce and cook for about 5 minutes to deepen the flavors. Then stir in the reserved chicken broth along with the remaining chicken stock and the drained hominy. Bring it to a gentle simmer.
- Combine and Simmer: Add the shredded chicken back into the pot. Continue to simmer the soup for 15 to 20 minutes to allow the flavors to meld. Taste and adjust seasoning with the remaining salt as needed.
- Serve and Garnish: Ladle the hot pozole soup into bowls and serve with garnishes such as shredded cabbage, diced radishes, avocado, lime wedges, chopped cilantro, and crunchy tortilla chips for added texture and freshness.
Notes
- You can substitute bone-in chicken thighs with boneless thighs if preferred, but bones add extra flavor to the broth.
- For a spicier soup, add more dried chiles or a pinch of cayenne pepper to the chile sauce.
- Hominy can be found canned or dried; if using dried, ensure it is soaked and cooked beforehand.
- Leftover pozole tastes great the next day as the flavors continue to develop.
- To make it gluten-free, confirm that the chicken stock and tortilla chips are gluten-free products.
