Name: Red Chicken Pozole Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small onion (diced); 3 garlic cloves (minced); 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cloves; 1/4 teaspoon black pepper; 2 dried guajillo chiles (stemmed, seeded, and soaked in hot water); 6 cups chicken broth; 3 cups cooked shredded chicken; 2 (15 oz) cans hominy (drained and rinsed); Salt to taste; Juice of 1 lime

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Get ready for a fiesta in your kitchen with Red Chicken Pozole Soup, a soul-warming Mexican classic bursting with bold flavors, tender chicken, and chewy hominy in a vibrant red chile broth. This recipe brings the celebration to your table with every spoonful—think toasty spices, savory broth, and fresh toppings piled high. Whether you’re new to Mexican soups or already a pozole lover, this approachable yet authentic bowl guarantees comfort and zest in every single bite.

Red Chicken Pozole Soup Recipe - Recipe Image

Ingredients You’ll Need

One thing I adore about Red Chicken Pozole Soup is that the ingredient list is straightforward, yet every element packs a punch—adding depth, color, and incredible flavor. It’s about using humble groceries with intention, creating a stew that feels as hearty as it does festive.

Olive oil: Adds a touch of richness and helps bloom the aromatics right from the start.
Onion: Sautéed until sweet and golden, the onion forms the flavor base and gives subtle sweetness.
Garlic cloves: Just a few cloves go a long way, infusing the soup with earthy warmth.
Dried oregano: Bright, herbal notes wake up the broth—Mexican oregano if you have it will be even better!
Ground cumin: Lends that signature smoky, savory zing you expect in pozole rojo.
Ground cloves: A pinch brings surprising floral depth and makes the soup truly memorable.
Black pepper: Freshly ground if possible for a subtle backbone of heat.
Dried guajillo chiles: The secret to that gorgeous red color and gentle fruity heat—don’t skip soaking them!
Chicken broth: Provides the soulful base—swap in homemade or store-bought, as long as it’s flavorful.
Cooked shredded chicken: A perfect use for leftover or rotisserie chicken, making things extra convenient.
Cans of hominy: These plump, chewy kernels are pozole’s heart—make sure to rinse them for the cleanest taste.
Salt: Essential for bringing everything into balance—taste as you go!
Lime juice: That finishing splash is a must for brightness and a pop of acidity.

How to Make Red Chicken Pozole Soup

Step 1: Sauté the Aromatics

Warm up a large pot and drizzle in your olive oil. Once shimmering, toss in the diced onion. Let it cook gently until it’s soft, golden, and your kitchen smells irresistible. Now, stir in garlic for a quick minute, followed by oregano, cumin, cloves, and black pepper. This step is all about unlocking those rich, toasty flavors—don’t rush it, let your senses guide you!

Step 2: Blend the Chile Base

After the onion and spice mixture is ready, scoop it into your blender along with the soaked guajillo chiles and 1 cup of chicken broth. Blend this mixture until it’s absolutely silky. This is where Red Chicken Pozole Soup gets its signature red color and robust flavor.

Step 3: Strain for Smoothness

Pour the blended chile mixture through a fine mesh strainer right back into your pot. Use a spoon to press and coax out every bit of that flavorful liquid—this ensures you get all the goodness without any tough bits of chile skin.

Step 4: Simmer Everything Together

Pour in the rest of the chicken broth, then add your shredded chicken and rinsed hominy. Give everything a gentle stir and bring the pot to a steady boil. Lower the heat and let it all simmer, uncovered, for about 20 to 25 minutes. During this time, the flavors will come together beautifully and the color will deepen to that signature pozole red.

Step 5: Finish and Brighten

Taste and season your soup with salt, adjusting to your preference. Just before serving, squeeze in the juice from a fresh lime to really wake up the soup with an extra punch of brightness. Now, your Red Chicken Pozole Soup is ready for the spotlight!

How to Serve Red Chicken Pozole Soup

Garnishes

The best part? Piling on the toppings! Traditional garnishes for Red Chicken Pozole Soup include shredded cabbage, crunchy sliced radishes, extra diced onion, creamy avocado slices, and fragrant lime wedges. A scatter of fresh cilantro or a handful of crispy tortilla strips or tostadas transforms your bowl from everyday to absolute celebration.

Side Dishes

Set out warm corn tortillas, salty tortilla chips, or even a simple side of Mexican rice to round out your meal. For a truly festive spread, a fresh salad or a pitcher of agua fresca complements the gentle heat and hearty nature of the soup perfectly.

Creative Ways to Present

Try serving Red Chicken Pozole Soup in wide, shallow bowls to showcase all those vibrant garnishes. For parties or gatherings, set up a DIY pozole bar where everyone can customize their toppings and add-ins. Little touches like a sprinkle of cotija cheese or a swirl of crema can make each serving extra special.

Make Ahead and Storage

Storing Leftovers

Red Chicken Pozole Soup holds up beautifully in the fridge. Store any leftovers in an airtight container for up to four days. The flavors deepen as it sits, so your next bowl might taste even better than the first!

Freezing

Have extra or want to prep ahead? Ladle the cooled soup (without fresh garnishes) into freezer-safe containers, leaving a little room for expansion. It will keep for up to three months. Just thaw in the fridge overnight whenever you need a warm, comforting meal.

Reheating

For best results, reheat Red Chicken Pozole Soup gently on the stove over medium-low heat, stirring occasionally so nothing sticks to the bottom. If you microwave, do so in intervals and stir between bursts. Always wait to add your garnishes until after reheating for maximum freshness and crunch.

FAQs

Can I use a different type Main Course

Absolutely! While shredded rotisserie chicken is super convenient, poached chicken thighs or breasts work beautifully too. Simmer bone-in pieces for an even richer broth—just remove the bones before shredding and adding back into the soup.

What can I substitute for guajillo chiles?

If you can’t find guajillos, try dried ancho chiles for a slightly smokier flavor, or pasilla chiles if you want a milder heat. The color and taste will shift a little, but Red Chicken Pozole Soup will still shine.

Is Red Chicken Pozole Soup spicy?

Generally, guajillo chiles bring more fruity warmth than intense heat, so the soup is flavor-forward rather than spicy-hot. For more fire, toss in one dried arbol chile during the blending step—or add chili flakes at the end to taste.

Can I make this soup vegetarian?

Definitely! Substitute the chicken and broth for vegetable broth and canned jackfruit or mushrooms. The broth and hominy are the stars, so plant-based versions are still hearty and delicious.

How do you pronounce “pozole”?

Pozole is pronounced poh-SO-lay. Sharing the name and the soup with friends is half the fun—now you can confidently invite everyone over for Red Chicken Pozole Soup night!

Final Thoughts

If you’ve never made Red Chicken Pozole Soup before, consider this your invitation. It’s a bowl of joy—ideal for chilly nights, family dinners, or anytime you crave something a little special with a lot of heart. Give it a try, play with those garnishes, and let this Mexican classic become your next kitchen tradition!

Red Chicken Pozole Soup Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a bowl of flavorful Red Chicken Pozole Soup, a traditional Mexican dish featuring tender shredded chicken, hominy, and a rich, spicy broth made from guajillo chiles. Perfect for a cozy night in or a festive gathering.

Ingredients

Scale

Main Soup:

1 tablespoon olive oil
1 small onion (diced)
3 garlic cloves (minced)
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
2 dried guajillo chiles (stemmed, seeded, and soaked in hot water)
6 cups chicken broth
3 cups cooked shredded chicken
2 (15 oz) cans hominy (drained and rinsed)
Salt to taste
Juice of 1 lime

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Instructions

Prepare the Chili Paste: Heat olive oil in a large pot over medium heat. Add onion and cook until soft. Add garlic, oregano, cumin, cloves, and black pepper. Cook until fragrant. Blend onion mixture, soaked chiles, and 1 cup of broth until smooth.
Cook the Soup: Strain the chili paste into the pot. Add remaining broth, chicken, and hominy. Simmer for 20-25 minutes. Season with salt and lime juice.