Authentic Mexican Red Pozole with Chicken

This traditional Mexican stew combines hearty chicken and hominy in a rich, earthy chili broth. It is a filling meal perfect for cold weather and serves as a complete dinner when paired with fresh, crunchy toppings.

List of ingredients

• 2 lbs chicken thighs and breast, cubed (you can also add chicken wings for added depth and flavor) – primary protein
• 1 white or yellow onion, cut into wedges – for the base broth
• 3 whole cloves garlic – for aromatic depth
• 1 tablespoon oregano, divided – use Mexican oregano if available
• 1 teaspoon cumin seeds – provides an earthy undertone
• 2 bay leaves – adds a subtle herbal layer
• 2 teaspoons sea salt or kosher salt – for seasoning
• 6 cups vegetable or chicken broth – the liquid base
• 7 dried guajillo chilis, washed, seeded, and destemmed – provides mild heat and red color
• 3 dried ancho chilis, washed, seeded, and destemmed – adds sweetness and richness
• 2 cans (25 ounces each) hominy, drained and rinsed – the signature corn element
• 2 limes, cut into wedges – for serving
• 4-5 radishes, thinly sliced – for serving
• 1 cup sliced cabbage – for serving
• ½ cup cilantro, chopped – for serving
• ½ cup onion, diced – for serving

step-by-step instructions

1. Prepare the meat: Wash and cut the chicken meat into large cubes about 2-inch squares. Add the meat to a dutch oven.
2. Add aromatics: Cut the onion into slices like orange slices. Add these to the pan.
3. Season the pot: Add half the oregano, the bay leaves, the cumin seeds, and the salt to the pan.
4. Add liquid: Pour the broth over the meat, making sure to cover the meat completely.
5. First simmer: Cook the meat for an hour and a half till tender and falling apart.
6. Prepare chili water: While the meat is cooking, boil 3 cups of water.
7. Clean the chilis: Deseed and remove stems from the chilis, then rinse with cold water to remove any dust or dirt.
8. Rehydrate chilis: Place them in a bowl and cover with boiling water. Place a bowl or plate on top of them to keep them submerged. Soak for 30 minutes to soften.
9. Blend the paste: After 30 minutes, remove chilis and place them in a blender with half the soaking water. Blend for 3 to 5 minutes until the mixture is smooth.
10. Sieve the mixture: Pour the blended chilis into a fine sieve. Using the back of a spoon or a spatula, mash them through, leaving the pulp behind. Throw the pulp away and repeat until all mixture is processed.
11. Shred the meat: When the meat has simmered for an hour and a half, remove it with a slotted spoon and place it on a plate. Using two forks, pull the meat apart into bite-sized pieces.
12. Incorporate hominy: Drain the hominy and rinse well, then add it to the broth.
13. Combine everything: Add the shredded meat and the sieved chili paste to the broth and stir well.
14. Final simmer: Let the stew simmer for another hour to an hour and a half to meld the flavors.
15. Prepare garnishes: Slice two to three radishes into thin rounds. Shred a cup of cabbage, slice a lime into wedges, dice a slice or two of onion, and chop some cilantro.
16. Set up serving platter: Place a tablespoon of Mexican oregano and chili flakes as well as all the prepared vegetables onto a platter.
17. Serve: Serve each bowl of pozole with a bit of all the condiments added on top.

Meat Selection and Preparation

Choosing the Best Chicken Cuts

Using a combination of chicken thighs and breast ensures the meat remains moist during the long simmering process. Thighs provide a richer flavor and better texture, while breast adds lean protein to the dish.

Adding Chicken Wings for Gelatin

Including a few chicken wings in the pot adds natural collagen to the broth. This creates a slightly thicker, more velvety mouthfeel that mimics traditional slow-cooked stews.

Managing Meat Size

Cutting the chicken into 2-inch cubes allows the meat to withstand three hours of total cooking time without disintegrating. This ensures you have substantial pieces of protein in every bowl.

Chili Processing Techniques

Removing Seeds for Heat Control

Removing the seeds and stems from guajillo and ancho chilis is essential for controlling the spice level. Most of the heat is concentrated in the seeds, so thorough cleaning keeps the soup mild.

Proper Rehydration Methods

Soaking dried chilis in boiling water for 30 minutes is necessary to soften the tough skins. Using a weight to keep them submerged ensures that all parts of the chili are evenly hydrated for blending.

The Importance of Sieving

Passing the blended chili paste through a fine-mesh sieve removes tough bits of skin and seeds. This step is critical for achieving a smooth, professional broth texture without gritty remnants.

Enhancing the Flavor Profile

Selecting Mexican Oregano

Mexican oregano has a distinct citrusy profile compared to Mediterranean oregano. If you cannot find the Mexican variety, Italian oregano is a functional substitute, though the flavor will be more earthy.

Balancing the Chili Blend

The combination of guajillo and ancho chilis provides a balance of smokiness and sweetness. If you prefer a lighter, more vibrant red color, you can use only guajillo chilis for the paste.

Using High-Quality Broth

A rich chicken or vegetable broth provides a better foundation than water. If using bouillon cubes, ensure they are dissolved completely to avoid salty pockets in the finished stew.

Perfecting the Texture

Handling Canned Hominy

Canned hominy should be drained and rinsed thoroughly to remove the metallic taste of the canning liquid. This ensures the corn flavor remains clean and does not overpower the chili broth.

Achieving Tender Meat

Simmering the meat for a total of three hours allows the connective tissues to break down. This results in chicken that is tender enough to be shredded easily with two forks.

Thickening the Stew Consistency

While pozole is traditionally a thinner soup, you can thicken it by mixing two tablespoons of cornstarch with water. Stir this slurry into the simmering broth for a heartier consistency.

Serving and Presentation

Assembling the Garnish Platter

Arrange the sliced radishes, shredded cabbage, diced onions, and cilantro on a large platter. Keeping these fresh elements separate allows each person to customize the crunch and acidity of their bowl.

Adding Acid with Fresh Lime

Fresh lime juice is a mandatory addition to the finished bowl. The acidity cuts through the richness of the broth and brightens the earthy notes of the dried chilis.

Pairing with Traditional Sides

This dish is best served with crispy tostadas or warm corn tortillas. The crunch of a tostada provides a textural contrast to the tender meat and soft hominy.

Storage and Longevity

Refrigeration Guidelines

Store the leftover pozole in an airtight container in the refrigerator for up to five days. The flavors often deepen and improve after a day of resting in the fridge.

Freezing the Stew

You can freeze the stew for two to three months, but do so before adding the fresh condiments. Ensure the stew has cooled completely before sealing it in freezer-safe bags or containers.

Proper Thawing Methods

Thaw frozen pozole in the refrigerator overnight to maintain the texture of the hominy. Avoid thawing at room temperature to ensure food safety and prevent the meat from becoming mushy.

Reheating Methods

Stovetop Reheating

The best way to reheat pozole is in a pot over low to medium heat. Stir occasionally to prevent the hominy from sticking to the bottom of the pan.

Microwave Heating Tips

When using a microwave, heat the soup in short intervals and stir between each session. This prevents hot spots and ensures the meat is heated evenly throughout.

Adjusting the Liquid

The broth may thicken during storage as the hominy absorbs liquid. Add a small amount of water or chicken broth during reheating to restore the original consistency.

Troubleshooting and Fixes

Managing Excess Fat

If too much fat rises to the surface, you can skim it off with a wide spoon while the soup is hot. Alternatively, chill the soup and lift the hardened fat layer from the top.

Correcting Over-Salted Broth

If the soup is too salty, add a peeled, halved potato and simmer it for 20 minutes to absorb some salt. You can also dilute the broth with a bit more unsalted water or broth.

Fixing a Bitter Chili Taste

Bitterness usually occurs if the chilis were over-toasted or burnt. You can balance this by adding a pinch of sugar or increasing the amount of lime juice served with the dish.

Frequently Asked Questions

What is hominy?

Hominy is dried corn that has been soaked in an alkaline solution, such as lime or lye, to remove the hull and allow the kernel to puff up. It has a chewy texture and a flavor similar to a corn tortilla.

Can I make this in a slow cooker?

Yes, you can place the meat, aromatics, and broth in a slow cooker on low for 6-8 hours. Stir in the sieved chili paste and hominy during the last hour of cooking.

Can I use canned chilies instead of dried?

Canned chipotles in adobo can be used for a smokier, spicier flavor, but they will change the authentic taste. Dried guajillo and ancho chilis are recommended for the traditional red pozole flavor.

Is this soup very spicy?

This recipe is mild to medium in heat because the seeds are removed from the chilis. You can increase the heat by adding some of the seeds back into the blender or adding chili flakes at the end.

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