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Blue Corn Chicken Pozole in a Bowl with Garnishes

Blue Corn Chicken Pozole

Delicious blue corn pozole is the backdrop for this delicious and simple chicken pozole!
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Soaking Pozole 12 hours
Total Time 16 hours
Servings 6 Servings


  • 12 oz blue corn for pozole dried pozole

For Chicken Stock

  • 2 large bone in skin on chicken breast(about 2 pounds)
  • 1/2 large white onion reserve the other half
  • 1/2 head of garlic reserve the other half
  • 1 stalk of celery
  • 1 large carrot
  • 2 bay leaves
  • 10 peppercorns
  • handful of fresh cilantro
  • Salt to taste
  • 10 cups of water
  • 2 tsp Mexican oregano

For Chile Sauce

  • 6 Chile California or Guajillo dried red chiles
  • 6-10 chile de arbol dried red chiles
  • 2 cloves of garlic
  • 1/2 tsp cumin
  • 1 cup chicken broth or water


  • Shredded cabbage
  • Radishes sliced
  • onion finely diced
  • Lime or lemon wedges
  • Crushed chile piquin or red pepper flakes
  • More oregano crushed
  • Corn tostadas or chips


  • The day before, rinse the blue corn pozole and transfer to a bowl or pot. Cover with a generous amount of water and let it sit overnight.
  • Next day, drain the water from the blue corn. Cover with fresh water. Bring up to a boil. Reduce heat slightly, cover partially and continue cooking for 2 to 2 1/2 hours or until the corn is tender.
  • In another large pot, add the chicken, 1/2 the onion, 1/2 the head of garlic, celery, carrot, bay leaves, peppercorns, cilantro, salt to taste and 10 cups of water. Heat to medium. When it comes up to a boil, reduce the heat, skim off the top as needed. Cover 3/4 of the way and continue cooking for 45 minutes.
  • When the chicken is done cooking, cover it completely and let it sit until the blue corn pozole is done cooking.
  • Remove the stems and seeds from the large chile california or guajillo. If the chile de arbol has stems, remove them as well. I leave the seeds in the chile de arbol, but if you want a more mild salsa, remove them. Transfer chiles to a pot. Quickly rinse and drain to remove any dirt. Add 1/2 of remaining onion and 2 cloves of remaining garlic. Cover with water, bring to a boil, then reduce heat. Continue cooking for 10-12 minutes. Remove from heat.
  • Drain the water from the softened chiles. Transfer ingredients to the blender. Add 1 cup fresh water or broth, 1/2 teaspoon cumin and salt to taste. Blend on high until very smooth. Taste for salt. If you want to add another level of flavor to this salsa, I would suggest frying the salsa in a little preheated oil for 7-9 minutes. Transfer to serving bowl when ready.
  • Once the blue corn is cooked through, remove from heat. Drain out all of the liquid from the corn, making sure you leave at least 2 cups of the pozole broth in the pot.
  • Remove the chicken and transfer to a plate. Shred the meat and transfer it to the pot with pozole. Strain out all the solids from the chicken broth and pour broth into pot with pozole. Add the 2 teaspoons of Mexican oregano. Taste for salt and continue cooking for 30 minutes at at medium heat.
  • Ladle pozole into serving bowls. Garnish with shredded cabbage, radishes, red chile salsa, oregano, pepper flakes(if you like spicy) and lime.


If you prefer, you can mix in the red chile salsa to the pot of pozole during the last 30 minutes of cooking time. Keeping it separate allows you to serve a mild version of pozole and letting your friends and family add to their liking.