If you have ever craved a bowl of heartwarming, authentic Mexican comfort food, this Red Chicken Pozole Soup Recipe is exactly what you need. Bursting with layers of smoky, earthy chiles and tender shredded chicken, this soup is an absolute celebration of flavors and textures. It’s colorful, vibrant, and incredibly satisfying, combining hominy’s unique bite with the rich warmth of slow-cooked broth. Whether you’re gathering friends or family, this recipe promises a memorable meal full of love and tradition.
Ingredients You’ll Need
Gathering the ingredients for this Red Chicken Pozole Soup Recipe is a joy because each one plays a crucial role in building the dish’s depth and character. You don’t need fancy or hard-to-find items, and the combination makes for an irresistible balance of color, aroma, and taste.
- Vegetable oil: Essential for sautéing the onions and garlic, this keeps the flavors rich and well-rounded.
- Yellow onion: Adds sweetness and a tender base to the soup.
- Garlic cloves: Minced for that versatile, pungent flavor that elevates every bite.
- Dried guajillo chiles: Soaked to soften, these provide a smoky, slightly fruity heat.
- Dried ancho chile: Adds a deep, sweet, and mild earthiness that rounds out the broth’s flavor.
- Ground cumin: Warming spice that brings complexity and warmth.
- Dried oregano (preferably Mexican): Offers herbal brightness and traditional authenticity.
- Low-sodium chicken broth: Forms the hearty, savory soup base without overpowering saltiness.
- Cooked shredded chicken: Tender and juicy, perfect for soaking up the flavorful broth.
- Hominy (canned, drained, and rinsed): This classic pozole ingredient provides texture and a subtle corn sweetness.
- Salt and pepper: To enhance and balance all the flavors harmoniously.
- Lime juice: Adds a fresh, tangy finish to brighten the soup perfectly.
- Toppings (radishes, cabbage, avocado, cilantro, jalapeños, lime wedges, tortilla chips or tostadas): Each garnish brings a fresh crunch, creaminess, heat, or zing, making every bowl customizable and exciting.
How to Make Red Chicken Pozole Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the vegetable oil in a large pot over medium heat. Add the chopped yellow onion and cook until it becomes soft and translucent, about five minutes — this creates a flavorful, mellow base. Then stir in the minced garlic and cook for another minute until fragrant. These aromatics lay the foundation for a rich, inviting soup.
Step 2: Prepare the Chile Sauce
While the onions are cooking, soak the guajillo and ancho chiles in hot water until softened. Then, transfer the chiles to a blender along with one cup of chicken broth, cumin, and oregano. Blend until smooth, creating a vibrant red sauce that’s the heart and soul of the pozole’s signature flavor and color.
Step 3: Combine and Simmer
Pour the chile sauce back into the pot with the onions and garlic. Cook for three to four minutes as you stir constantly, allowing the flavors to deepen and meld. Next, add the remaining chicken broth, shredded chicken, and hominy. Bring everything to a simmer and let it cook for 20 to 25 minutes so all the ingredients marry beautifully, producing that unforgettable homey taste.
Step 4: Season and Finish
After simmering, season with salt and pepper to taste. Just before serving, squeeze in the juice of one lime to brighten up the flavors and add a slight tang. This final touch truly makes the soup vibrant and balanced, elevating every spoonful.
How to Serve Red Chicken Pozole Soup Recipe
Garnishes
Serving this Red Chicken Pozole Soup Recipe with fresh toppings is part of the fun. Thinly sliced radishes and shredded cabbage add crispness, diced avocado brings creamy richness, while chopped cilantro and lime wedges brighten the bites with freshness. If you like a little heat, sliced jalapeños are perfect. Don’t forget crispy tortilla chips or tostadas on the side for that satisfying crunch.
Side Dishes
Pair the soup with simple Mexican staples like warm corn tortillas or a fresh green salad to complement the flavors. A side of refried beans or Mexican rice works beautifully as well, turning your meal into a full fiesta. The soup itself is a complete dish but these sides add extra heartiness and variety.
Creative Ways to Present
For a stunning presentation, serve the soup in rustic bowls and provide a toppings bar so everyone can customize their own bowl. Layer colors and textures by artfully arranging radishes, avocado slices, and cabbage on top just before serving. You can even add a drizzle of crema or sprinkle with queso fresco for added indulgence. It’s a feast for the eyes as much as the palate!
Make Ahead and Storage
Storing Leftovers
This Red Chicken Pozole Soup Recipe tastes even better the next day, making it perfect for leftovers. Store the soup in an airtight container in the refrigerator for up to four days. Make sure to keep the garnishes separate so they stay fresh and crisp.
Freezing
If you want to save it for longer, this soup freezes wonderfully. Portion it into freezer-safe containers, leaving space for expansion, and freeze for up to three months. Hominy and chicken hold up well in the freezer, making this a convenient and delicious make-ahead meal.
Reheating
When ready to enjoy again, thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Add fresh lime juice and toppings right before serving to refresh the flavors and textures perfectly.
FAQs
Can I use fresh chiles instead of dried ones in this Red Chicken Pozole Soup Recipe?
Fresh chiles have a different flavor and moisture content compared to dried chiles. While you can experiment, dried guajillo and ancho chiles are preferred for their signature smoky, rich taste that defines this pozole. Using fresh chiles may alter the depth and color of the soup.
Is rotisserie chicken a good shortcut for this recipe?
Absolutely! Using rotisserie chicken saves time and adds great flavor, making the process easier without sacrificing the soup’s deliciousness. Just shred the meat and add it in at the simmering stage.
What toppings do you recommend for someone who doesn’t like spicy food?
If you prefer milder flavors, skip the jalapeños and focus on fresh veggies like radishes, cabbage, avocado, cilantro, and lime. These toppings add crunch and brightness without adding heat.
Can this Red Chicken Pozole Soup Recipe be made vegetarian?
To make a vegetarian version, substitute the chicken broth with vegetable broth and replace the chicken with hearty mushrooms or jackfruit. Keep the hominy and chile sauce the same for that authentic flavor.
How do I adjust the spice level in this soup?
For more heat, add a dried chile de arbol when soaking the chiles or include extra sliced jalapeños as a topping. To reduce spice, remove the seeds from the chiles before soaking and opt for milder garnishes.
Final Thoughts
Making this Red Chicken Pozole Soup Recipe is like bringing a little fiesta right into your kitchen. The rich, smoky broth combined with the perfect toppings creates an unforgettable meal that warms you up inside and out. I truly hope you give it a try soon—it’s one of those recipes you’ll want to share again and again with the people you love.
Print
Red Chicken Pozole Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Red Chicken Pozole Soup is a comforting and flavorful Mexican main course featuring tender shredded chicken, hearty hominy, and a rich, smoky red chile broth. Made with dried guajillo and ancho chiles blended into a vibrant sauce, this soup offers a perfect balance of spice and zest, enhanced by fresh toppings like radishes, cabbage, and avocado. Ideal for a warming meal, it is gluten-free and perfect for sharing with family or friends.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles, stemmed, seeded, and soaked in hot water
- 1 dried ancho chile, stemmed, seeded, and soaked in hot water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 6 cups low-sodium chicken broth
- 3 cups cooked shredded chicken (from rotisserie or poached chicken breasts)
- 2 (15-ounce) cans hominy, drained and rinsed
- Salt and pepper to taste
- Juice of 1 lime
Toppings
- Thinly sliced radishes
- Shredded cabbage
- Diced avocado
- Chopped cilantro
- Lime wedges
- Sliced jalapeños
- Tortilla chips or tostadas
Instructions
- Sauté Onions and Garlic: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute to release its aroma.
- Prepare Chile Sauce: In a blender, combine the soaked guajillo and ancho chiles with 1 cup of the chicken broth, ground cumin, and dried oregano. Blend on high until the mixture is smooth and vibrant red.
- Cook Chile Mixture: Pour the blended chile sauce into the pot with the sautéed onions and garlic. Cook for 3 to 4 minutes, stirring constantly, to deepen the flavors and thicken the sauce slightly.
- Add Broth, Chicken, and Hominy: Pour in the remaining 5 cups of chicken broth, then add the shredded chicken and rinsed hominy. Stir to combine all ingredients evenly.
- Simmer the Soup: Bring the soup to a gentle simmer. Let it cook uncovered for 20 to 25 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Season and Finish: Taste the soup and season with salt and pepper as needed. Stir in the juice of one lime for brightness.
- Serve with Toppings: Ladle the hot pozole into bowls and offer an array of toppings such as thinly sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, sliced jalapeños, and tortilla chips or tostadas for garnish and added texture.
Notes
- For a spicier version, add a dried chile de arbol to the soaking chiles or include more fresh jalapeños as a topping.
- This soup freezes very well; prepare it a day ahead to let the flavors develop for an even tastier meal.
- Use low-sodium chicken broth to control sodium content, especially important for dietary needs.
- Shredded rotisserie chicken offers convenience without sacrificing flavor.
