Pozole Rojo (Red Chicken Pozole)

Spicy food lovers, this one is for you. Red Chicken Pozole is one of my all-time favorite soup recipes because it’s insanely flavorful, wholesome, and easy to make.

If you love Mexican food and soups, this is Pozole Rojo recipe is for you. It's made with a rich red chile broth made from dried chilies that has the perfect amount of heat. Chicken and hominy are added to this broth for a seriously delicious soup.  

This dish is one of my go-to weekend meals during the colder months for obvious reasons (spicy and warm—yes please!), but it’s truly fantastic during any time of year. For an easier and less spicy option, try these Pozole Verde (green Chicken Pozole).

It may lean on the more time-consuming side, but this Pozole Rojo still comes together in under an hour. It’s super easy to make in batches so you have a delicious Mexican stew to last the whole week. So basically, it’s a major win on all fronts.

Whether you’re hosting a dinner party or meal prepping your dinners for the week, this hearty Mexican Pozole Rojo stew is a must-try. Don't miss this Mexican Chicken Soup, Tortilla Soup, and Sopa de Albondigas for more tasty soup ideas.

What is Pozole Rojo?

Red chicken pozole, also known as Pozole Rojo (or Posole Rojo) con Pollo, is a traditional stew from Mexico made with chicken or pork, hominy, and a rich, slightly spicy broth.

The broth is the star of this Mexican soup. It is made with a red chile sauce made from dried chilies, onion, garlic, spices, and water or chicken broth. 

Traditionally pozole rojo is made with pork, but you can also find it made with chicken like this recipe. You can swap in lean pork shoulder or pork stewing meat. However, it will take longer to cook. Plan on cooking the pork for 3-4 hours until it is fork-tender.

Red Chicken Pozole Ingredients

Here’s a breakdown of the key ingredients you’ll need to make chicken pozole Rojo.

• Chicken Thighs: I typically use boneless and skinless chicken thighs, but you could also use chicken breasts or any other cut of chicken you prefer. Pork would work as well for a more traditional stew.
• Dried Chile Peppers: You’ll need both dried ancho chile peppers and dried guajillo chile peppers, which combine with the broth to serve as the base of this flavorful stew. For a spicier stew, add in a few dried chile de arbol peppers. 
• Hominy: Hominy is a type of corn that is larger and chewier than traditional corn. You can find this in the Mexican or international aisle at the grocery store. Make sure to thoroughly rinse your hominy before using it to get rid of any excess starch.
• Onions and Garlic: White onions and fresh garlic are staples in many Mexican dishes because they add tons of flavor to savory meals.
• Chicken Broth: To cut back on salt, I use low-sodium chicken broth. You could also swap for vegetable broth if needed.
• Herbs and Spices: All you need is salt, dried oregano, bay leaves, and fresh cilantro to enhance the amazing flavors of this dish. Mexican oregano is traditionally used, but regular works if that's all you can find. 
• Toppings: It is traditional to serve pozole rojo with fresh cilantro, radishes, limes, diced onion, shredded cabbage, and avocado. Sometimes you will also see shredded lettuce, corn tortillas or chips, and extra Mexican oregano served on the side. 

Recipe Tips and Substitutions

Here are some of my top tips and substitution ideas to help you make this dish:

• Protein: While I like to use boneless chicken thighs, you could also use bone-in chicken for added flavor or even swap it for pork instead.
• Brown the chicken: For an even richer flavor profile, brown your chicken thighs before adding them to the stew. Or use bone-in chicken. 
• Add toppings: To garnish, top the dish with chopped cilantro, fresh lime juice, sliced avocado, chopped green onions, and/or crushed tortilla chips.

Serving Recommendations

This hearty Mexican stew is plenty satisfying all by itself, but you are more than welcome to add the side dishes of your choice. 

Here are some of my favorite side dishes to serve with red chicken pozole:

• Quick and Easy Refried Beans
• Homemade Tostada Shells
• Mexican Cauliflower Rice
• Frijoles Charros
• Creamy Mexican Slaw

How to Store Red Chicken Pozole

Like most stew recipes, this dish works great for making ahead of time and enjoying over several days. Personally, I think chicken pozole tastes even better the next day after the flavors have had more time to develop.

Once your stew has cooled completely, you can transfer it to an airtight container or freezer-safe bag and store it in the fridge for up to 5 days or in the freezer for up to 3 months.

To thaw, simply transfer it to the fridge for 24-48 hours before reheating it on the stove.