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
Scale
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.
