This Red Chicken Pozole is a comforting dream in a bowl. Filled with spicy chiles, BUSH’S® Beans White Hominy, and topped with tons of crunchy veggies. This traditional Mexican soup is fancy enough for company and easy enough to serve on a casual weeknight.
Make yourself a big batch of this delicious soup to warm your soul during these chilly months.
Pozole (or posole, which is the older spelling) is a celebratory dish in Mexican cuisine, often served on New Year’s Eve to celebrate. While a soup may not seem like a fancy enough dish for a swanky celebration like New Year’s, just wait till you try this famously delicious dish.
Before you know it, I’d bet you’ll be making this pozole recipe for birthdays, anniversaries, even Christmas! With its bright color, spicy broth, and crunchy toppings, it is a meal fit for a king.
Chicken Pozole Rojo
This Red Chicken Pozole is a comforting dream in a bowl. Filled with spicy chiles, white hominy, and topped with tons of crunchy veggies. This traditional Mexican soup is fancy enough for company and easy enough to serve on a casual weeknight.
Prep: 25min
Total: 45min
Serving Size: 1 serving
Nutrition Facts: calories 97 kcal, Carbohydrate 2 g, Protein 16 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 48 mg, Sodium 488 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 10 cups water
- 2 pounds chicken breast
- 1 small white onion (quartered)
- 2 garlic cloves (peeled)
- 2 teaspoons salt (divided)
- 8 New Mexico or guajillo chiles (rinsed, stemmed, and seeded)
- 3 (15.5-ounce) cans BUSH’S White Hominy (rinsed and drained)
- Shredded cabbage
- Radish slices
- Limes
- Diced onion
- Dried oregano
Instruction:
- In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
- In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
- Shred the chicken into small pieces.
- In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.
- Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
- Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.
