Chicken Pozole Rojo
A warming Mexican stew of hominy and chicken in a deep, chile-forward broth. Topped with crispy tortillas, fresh lime, and avocado for texture and brightness.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Remove stems and seeds from guajillo and ancho chiles. Tear into large pieces.
Step 2
Pour 2 cups boiling water over chiles. Let soak 10 minutes until softened.
Step 3
Halve the onion. Crush garlic cloves with the side of a knife.
Step 4
Blend softened chiles with their soaking water until completely smooth. Strain through a fine sieve.
Step 5
Add chicken broth, chicken thighs, onion halves, and garlic to a large pot.
Step 6
Bring to a boil over medium-high. Skim any foam from the surface.
Step 7
Reduce heat to medium-low. Simmer 15 minutes until chicken is cooked through.
Step 8
Transfer cooked chicken to a cutting board. Cool 2 minutes, then shred into bite-sized pieces.
Step 9
Strain broth. Discard onion and garlic. Return broth to pot.
Step 10
Stir in the chile puree, shredded chicken, hominy, cumin, and salt and pepper.
Step 11
Simmer 8 minutes for flavors to meld. Taste and adjust seasoning.
Step 12
Ladle into bowls. Top with sliced avocado, fresh lime wedges, and crispy tortilla strips.
Tools you’ll need
- large pot (5-quart or larger)
- fine-mesh sieve
- blender
- cutting board
- knife
- wooden spoon
- ladle
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