Chicken pozole rojo is an easy and delicious soup that’s perfect for the Fall and Winter seasons. If you like this recipe then you should check out my chicken pozole verde recipe next!
Ingredients needed
- Chicken breasts
- Water
- Cilantro
- onion
- Garlic cloves
- Bay leaves
- Chicken bouillon
- Black pepper
- Canned hominy
- Guajillo chilies
- Morita chilies
- Mexican oregano
- Ground cumin
How to make it
Put the chicken breasts, cilantro, onion, garlic cloves, bay leaves, bouillon and black pepper in a pot and cover with water. Bring to a boil then reduce heat to medium low and cover. Cook for 15 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and transfer to a plate. Discard the cilantro. Once the chicken has cooled down enough shred it and set aside.
Now it’s time to work on the red sauce. Add the chilies to a pot and cover with water. Bring to a boil then turn off the heat and cover the pot. Let the chilies soak for 20 minutes.
Transfer the chilies to a blender along with 2 cups of fresh water. Also add the onion and garlic from the chicken broth to the blender. Then add some chicken bouillon, oregano and ground cumin to the blender. Blend until smooth.
Next dump the water that was in the pot from soaking the chilies. Dry the pot and add 1 tbs of oil to it. Heat up over medium heat. Strain the sauce into the pot using a fine mesh strainer. Let the sauce cook for 5 minutes.
Now it’s time to rinse the hominy and add it to the pot with the chicken broth. Then pour in the red sauce. Cook over medium heat for 20 minutes.
Next add the shredded chicken to the pot and stir. Cook for a few more minutes. Check for salt and add some if needed. Then the pozole is ready to be served.
How to serve chicken pozole rojo
Pozole is typically served with tostadas and lots garnishes such as diced onion, shredded cabbage, sliced radishes and fresh cut limes. The garnishes are important to this dish as they add texture and flavor to the pozole.
Looking for more delicious Mexican soup recipes? Check these out!
- Mexican meatball soup
- Mexican beef soup
- Chicken fideo soup
- Black bean soup
- Mexican seafood soup
- Sopita
Red chicken pozole
I hope you enjoyed today’s recipe and I hope you will give it a try! If you do, I’d love to hear what you think of it in the comments below. Don’t forget to leave it a rating. If you’d like to see more of my recipes you can follow me on Facebook.
Chicken Pozole Rojo
Chicken pozole rojo is a delicious Mexican soup that’s perfect for the Fall and Winter seasons.
Ingredients
For the chicken
- 4 lbs chicken breast
- 10 cups water
- 1/2 bunch cilantro
- 1/2 white onion
- 8 garlic cloves peeled
- 2 bay leaves
- 2 tbs chicken bouillon
- 1/2 tsp ground black pepper
- 50 oz canned hominy
For the salsa
- 8 guajillo chilies
- 2 morita chilies
- 1 tbs chicken bouillon
- 1 1/2 tbs Mexican oregano
- 1 tsp ground cumin
- 6 cups water
Instructions
For the chicken
-
Put the chicken breasts, cilantro, onion, garlic cloves, bay leaves, bouillon and black pepper in a pot and cover with water.
-
Bring to a boil then reduce heat to medium low and cover. Cook for 15 minutes or until the chicken is cooked through.
-
Remove the chicken breasts from the pot and transfer to a plate. Discard the cilantro. Once the chicken has cooled down enough shred it and set aside.
For the salsa
-
Add the chilies to a pot and cover with 4 cups of water. Bring to a boil then turn off the heat and cover the pot. Let the chilies soak for 20 minutes.
-
Transfer the chilies to a blender along with 2 cups of fresh water. Also add the onion and garlic from the chicken broth to the blender. Then add the chicken bouillon, oregano and ground cumin to the blender. Blend until smooth.
-
Dump the water that was in the pot from soaking the chilies. Dry the pot and add 1 tbs of oil to it. Heat up over medium heat. Strain the sauce into the pot using a fine mesh strainer. Let the sauce cook for 5 minutes.
-
Rinse the hominy and add it to the pot with the chicken broth. Then pour in the red sauce. Cook over medium heat for 20 minutes.
-
Next add the shredded chicken to the pot and stir. Cook for a few more minutes. Check for salt and add some if needed.
-
Serve and enjoy!
Your Guide To Dried Mexican Chile Peppers • Curious Cuisiniere
Wednesday 2nd of May 2018
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