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!
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.
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 Pozole)
- 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
- 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
- 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!!
Tips~ Pozole is freezer friendly. After it cools completely, store in quart size freezer bags, flat. Storing them flat will make for easy defrost.
Garnishes!!! Again, we enjoy the cilantro, but’s it’s optoinal.
Mexican oregano and crushed chile piquin!
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!!
The Next Day! Even better!!
Pork pozole is on regular rotation at our home. I’m anxious to try your chicken pozole…..as always, your presentations are beautiful!
It’s a nice change once in a while. Thanks Diane!
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.
I don’t think you can post a picture here. Thanks for sharing Paul!
Looks fabulous! Is it one whole onion and one whole pod of garlic, divided, and then chopped or simply thrown in halved?
Hi Anne, Yes. Sorry about the confusion. I fixed it so it’s easier to understand. Thanks for bringing it to my attention.
Which would work better…….white or yellow hominy?
Hi Lori, I think most times white is used, but it’s really up to you. They both taste the same.
Canned or dry hominy?
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.
I made this tonight and it came out soooo good! Will definitely make this again 😊
I am so happy you enjoyed it Tyler! Thank you for the feedback!
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.
I am so happy you enjoyed the recipe Phyllis! I appreciate you taking the time to send me some feedback!
Do I drain the canned hominy?
You can drain the hominy, if you like. Some people like to add the liquid to give the soup more maiz flavor.
what if i want to use the big can of hominy 110oz will the recipe still work or will it be more the ingredients ?
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
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!
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!