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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Soups~Caldos » Pozolé de Pollo-Red Chile Chicken Posole

Pozolé de Pollo-Red Chile Chicken Posole

September 1, 201724 Comments

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Top view of bowl of chicken pozole

Pozole de pollo(chicken posole), I am ready for many bowls of this hot soup! Especially the one’s prepared with dried chiles. When I was a kid, I used to think that my favorite part of pozole or menudo was the maiz(hominy), but it really is that deep red chile broth!

close up of chicken pozole with fresh garnishes

But neither pozole de pollo or menudo would be anything without the fresh garnishes. It’s like wearing that perfect outfit with no accessories, lol! Ok, maybe that’s a bit extreme, but you get where I am coming from.

Pozole de Pollo(Chicken Posole)

Today I share with you a basic and simple red chile chicken pozole. I especially want you to know that I cooked that maiz pozolero(hominy) from scratch! I was missing the calcium hydroxide or cal as they call it in Mexico. The cal help the tough skin or shell release as it cooks the maiz. Needless to say, one, by one, I peeled every single kernal by hand! You better believe I enjoyed this chicken posole! I may have two more servings in the freezer and by the end of the day, it may just be only one! #pozoledepollo #mexicanfood 

Pozole de Pollo(Chicken Posole)

big spoonful od red chile chicken pozole out of the pot

 

Pozole de Pollo (Chicken Pozole)

Not everyone is a fan of pork, so here is the chicken version of pozole! The chicken with the bone in and skin on yields a more flavorful pozole. But, I have been known to prepare this with boneless, skinless chicken breast.
4.78 from 18 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Mexican
Prep Time: 35 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 35 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 4 chicken quarters or 3 1/2-4 pounds chicken pieces
  • 1 large white onion cut in half
  • 1 head of garlic divided in half
  • 2 bay leaves
  • water to cover 8-10 cups
  • salt to taste
  • 8 chile guajillo
  • 4 chile morita optional
  • 4 cups maiz pozolero canned hominy or previously cooked maiz mote pelado
  • 2 teaspoons Mexican oregano
  • 1 teaspoon cumin optional

Garnishes

  • cabbage or lettuce shredded
  • radishes sliced thin
  • onion diced
  • cilantro is not a traditional garnish, but we like it!
  • oregano crushed
  • crushed chile piquin crushed
  • lemon or lime wedges

Instructions

Directions

  • Place the chicken, 1/2 the onion, 1/2 head of garlic and bay leaves in a large pot. Cover with water. Add 1-2 teaspoons of salt. Bring to a boil. Reduce to a simmer, skimming off the top as needed. Cook chicken at a steady simmer for 45 minutes.
  • Remove the stems and seeds form the guajillos and chile morita. Place in a pot covered with water. Add the remaining onion and peeled garlic cloves. Bring to a boil, reduce heat and simmer for 8-10 minutes. Let cool slightly.
  • After 45 minutes, remove the onion, garlic and bay leaves from the broth that the chicken cooked in. Remove the chicken and tranfer to a plate for now. Turn heat on broth to the lowest setting.
  • Using a slotted spoon or tongs, transfer the dried chiles, onion and garlic to the blender. Add 2 cups of the warm chicken broth to the blender. Season with 1/3 teaspoon of salt. Cover and carefully hold the lid down using a kitchen towel. Blend on high until smooth and strain the sauce into a bowl.
  • In a separate skillet, add 1 tablespoon of oil. Preheat at medium for a minute. Add the strained chile sauce and cook for a few minutes. Pour the chile sauce into the warm chicken broth. Stir well to combine. Add maiz, oregano, cumin and salt to taste. Remove the chicken from the bones, and add meat to pozole. Cook for another 20-25 minutes. Taste for seasonings. Serve with fresh garnishes! Buen Provecho!!

Notes

If you cannot find dried chile pods, you can still prepare pozole! find yourself a good quality red chile powder(mild or medium heat). In the blender, you will add about 1/3 cup chile powder with 3/4 cups boiling water. Let sit for 2 minutes then carefully blend on high. If you like you can flavor and season the sauce with roasted garlic, sauteed onion, cumin, oregano and salt. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Pozole de Pollo(Chicken Posole)

Tips~ Pozole is freezer friendly. After it cools completely, store in quart size freezer bags, flat. Storing them flat will make for easy defrost.

Pozole de Pollo(Chicken Posole)

Garnishes!!! Again, we enjoy the cilantro, but’s it’s optoinal.

Pozole de Pollo(Chicken Posole)

Mexican oregano and crushed chile piquin!

Pozole de Pollo(Chicken Posole)

I enjoy my pozole with homemade tostadas with fresh avocado!

 

I showed two versions of the pozole so you could see the rich looking chile broth!!

 

Pozole de Pollo(Chicken Posole)

The Next Day! Even better!!

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Filed Under: Chicken~Pollo, Soups~Caldos, Traditional Mexican Recipes Tagged With: Chicken Posole, Pozole de Pollo, Pozole Rojo, Soups and Stews, Traditional Mexican Recipes

Previous Post: « Roscas de Canela(Mexican-Style Cinnamon Cookies)
Next Post: Red Chile Beef Brisket(Falda en Chile Rojo) »

Reader Interactions

Comments

  1. Diane

    September 1, 2017 at 1:58 pm

    Pork pozole is on regular rotation at our home. I’m anxious to try your chicken pozole…..as always, your presentations are beautiful!

    Reply
    • Sonia

      September 2, 2017 at 5:17 pm

      It’s a nice change once in a while. Thanks Diane!

      Reply
  2. Paul Greene

    September 8, 2017 at 3:24 pm

    Made this last night, was excellent! Didn’t have any Hominy on hand so i diced up some potatoes instead. Was excellent. Was gonna post a picture but don’t see a way to post it.

    Reply
    • Sonia

      September 10, 2017 at 5:43 am

      I don’t think you can post a picture here. Thanks for sharing Paul!

      Reply
  3. Anne

    June 12, 2019 at 9:30 pm

    Looks fabulous! Is it one whole onion and one whole pod of garlic, divided, and then chopped or simply thrown in halved?

    Reply
    • Sonia

      June 12, 2019 at 9:38 pm

      Hi Anne, Yes. Sorry about the confusion. I fixed it so it’s easier to understand. Thanks for bringing it to my attention.

      Reply
    • fortnitegaxng69

      November 15, 2023 at 10:43 am

      its very fornite

      Reply
      • Sonia

        November 15, 2023 at 4:25 pm

        fortnite?

        Reply
  4. Lori

    October 10, 2019 at 4:39 pm

    Which would work better…….white or yellow hominy?

    Reply
    • Sonia

      October 10, 2019 at 5:54 pm

      Hi Lori, I think most times white is used, but it’s really up to you. They both taste the same.

      Reply
  5. Summer

    September 8, 2020 at 5:57 pm

    Canned or dry hominy?

    Reply
    • Sonia

      September 8, 2020 at 6:00 pm

      I would specify if I were using dried hominy. Most people do used canned hominy in most cases. I do use maiz mote pelado, which is dried. I soak it overnight, then drain and rinse it. I cook it for a few hours covered with plenty of water. It takes 2-3 hours to cook all the way through.

      Reply
  6. Tyler

    December 2, 2020 at 10:01 pm

    I made this tonight and it came out soooo good! Will definitely make this again 😊

    Reply
    • Sonia

      December 3, 2020 at 11:45 am

      I am so happy you enjoyed it Tyler! Thank you for the feedback!

      Reply
  7. Phyllis

    February 1, 2021 at 9:53 am

    I made this dish last night, It was delicious!!! I will definitely make it again along with several of the other recipes you have. Thanks for sharing your wonderful recipes.

    Reply
    • Sonia

      February 1, 2021 at 10:53 am

      I am so happy you enjoyed the recipe Phyllis! I appreciate you taking the time to send me some feedback!

      Reply
  8. Emily

    February 14, 2021 at 12:35 pm

    Do I drain the canned hominy?

    Reply
    • Sonia

      February 14, 2021 at 1:16 pm

      You can drain the hominy, if you like. Some people like to add the liquid to give the soup more maiz flavor.

      Reply
  9. veronica

    April 2, 2022 at 2:29 pm

    what if i want to use the big can of hominy 110oz will the recipe still work or will it be more the ingredients ?

    Reply
    • Sonia

      April 2, 2022 at 2:36 pm

      110 ounces of hominy? I think that is too much hominy for this recipe. I only add 4 cups. Not unless you like a lot of hominy in your pozole, but you would have to add more water, more chile sauce, more chicken

      Reply
  10. Dolores

    February 14, 2023 at 2:32 pm

    I have never made pozole with Morita
    Chiles. I love the Smokey flavor! I have several red pozole with chicken recipes, this one is by far my favorite!! Thank for sharing it!

    Reply
    • Sonia

      February 14, 2023 at 6:35 pm

      Hi Dolores! I always like to mix it up in my kitchen. I especially love the smoky flavor of chile morita too! Thank you for taking the time to write!

      Reply
  11. Vicky Beam

    December 31, 2023 at 1:57 pm

    I’m not a very experienced cook, but I made this last night and it was perfect! The step-by-step instructions were very easy to follow and I felt like a Mexican chef, ha ha! The rich red chile broth was delicious and satisfying. I made it with chicken according to the recipe, but it was hearty enough to complement a heavier meat like pork. We served it with a good quality dense and chewy bread for dipping. It was delicious and this is now my go-to recipe for red pozole. I also love how you share your childhood memories along with the recipes.

    Reply
    • Sonia

      January 3, 2024 at 2:20 pm

      Hi Vicky! I am so happy you enjoyed the chicken pozole recipe! I try my best to write the recipes so they are easy to understand.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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