Pollo Pozole Rojo

Gennaio 2, 2024

di Sammi Lowe
Chicken Pozole Rojo

Tempo di preparazione: 20 minuti

Tempo di cucinare: 45 minuti

Tempo totale: 65 minuti

Autore: Licha N., Second Harvest staff family member

Livello di abilità: Facile / Medio

Parola chiave: stufato, minestra

Cucina: messicano

Porzioni: 10-12


Pollo Pozole Rojo

  • 10 cups of water, or more if needed
  • 2 lbs of chicken (drumsticks, thighs, or breast)
  • 1 1/2 white onions, quartered
  • 8 garlic cloves, peeled
  • 2 tsp salt, divided
  • 32 oz carton or 4 cups chicken broth
  • 3 15-oz cans white hominy, drained and rinsed
  • 8 guajillo peppers
  • 1/2 bunch fresh cilantro
  • 1 cucchiaino di origano
  • 1 cucchiaino di cumino
  • Pepe nero, quanto basta


  • Lettuce or cabbage, shredded
  • Radishes, sliced
  • Onions, finely chopped
  • Limes, cut in wedges
  • Cilantro, roughly chopped
  • Tostadas

“Childhood food memories growing up always bring me back to this pozole recipe. It’s a traditional Mexican soup, filled with flavors from the guajillo peppers which are fruity, spicy, and slightly smokey. Though it’s especially popular during holidays and birthday celebrations, pozole is also served throughout the year whenever you are craving a big bowl of soup. Traditionally, it’s a pork-based soup, but I happen to prefer it with chicken.” You can make pozole rojo (red) or pozole verde (green) – each variation with slightly different ingredients, and therefore, a slightly different flavor to enjoy. Be sure to add the garnishes such as radishes, lettuce or cabbage, and limes – as they complete this perfect dish.

How to Make Chicken Pozole Rojo


  1. 1. Heat water in a large 6-quart pot. Add chicken, 1 onion, 6 garlic cloves, and 1 tsp salt. Bring to boil, then lower the heat to medium-low and simmer for 20 minutes, or until chicken is cooked.
  2. 2. While chicken is cooking, soak dried chiles in a large bowl filled with boiling water, enough to cover chiles. Discard the liquid after 15-20 minutes, or when chilies are softened. Remove stem, seeds and vein from chiles. Set aside for sauce.
  3. 3. To make the sauce, add 1 cup of the chicken broth (reserve remaining broth), onion, garlic and chiles into a blender. Add remaining half fresh onion, 2 garlic cloves and handful of cilantro. Add 1 tsp of salt, oregano and cumin. Blend until smooth.
  4. 4. Use a strainer to add sauce to the remaining broth and bring to a boil. Now add the carton of chicken broth and hominy. Season to taste with salt and pepper. Turn heat to low and simmer for 20 minutes.
  5. 5. Garnish with lettuce, radishes, limes and cilantro. Enjoy with tostadas.