Pozole Rojo De Pollo

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If you’re after bold flavor, Pozole Rojo delivers with a rich, smoky chile broth, shredded chicken and hearty hominy that soaks it all up. The sauce is deep, complex and incredibly satisfying after a slow simmer. Finished with fresh toppings like cabbage, radish, and lime, every bite hits that perfect balance of richness and brightness.

Pozole Rojo served up in a bowl with fresh toppings

About This Pozole Rojo Recipe

Pozole Rojo is a beloved national dish in Mexico, often served during celebrations like Mexican Independence Day and family gatherings. While its origins are ancient and complex, it has evolved into a symbol of comfort, community and culinary tradition.

Pozole Rojo De Pollo is a lighter, just-as-flavorful twist on the traditional pork version. You still get that deep red chile broth and satisfying hominy, but the chicken keeps it a bit leaner while soaking up all that smoky, rich flavor.

Ingredients

Using the freshest ingredients in this Pozole Rojo recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

For the Pozole:
5 Ancho dried chiles
6 Guajillo dried chiles
5-6 lbs Chicken breasts (1 per person)
2 onions
6 cloves garlic
10 cups chicken stock
1 can hominy (28 oz. can)
1 tablespoon Mexican oregano
2 Bay leaves
1 teaspoon cumin
pinch of ground clove
Salt and pepper to taste
For the topping (optional)
Shredded cabbage
Radish
Shredded and fried corn tortillas
Diced white onion
Avocado
Cilantro

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Step 1: Firstly, de-seed and de-stem your dried chillies. Dry roast them for 15 - 30 seconds on the stove in a pan. Be careful not to burn them as this will make a bitter chili sauce.

Step 2: Soak your chillies in boiling water for 30 minutes.

Step 3: Meanwhile, in a large pot add a splash of oil and brown your chicken breasts. You might like to do this in batches if you are making a large Pozole. Set aside for later. (This step is optional and you can simply add uncooked chicken breast later)

Step 4: Add another splash of oil if needed and add your finely chopped onions. Saute until softened, then add your minced garlic and fry until fragrant. Remove half for later and leave half in the pot.

Step 5: To the pot, add 8 cups of your chicken stock and your hominy.

Blending the onions and chilies for the pozole rojo

Step 6: Next, taste the liquid the chillies have been soaking in, if it is not bitter then add it to a blender along with the soaked chillies and the onion and garlic you set aside. If the liquid is bitter, replace with 2 cups of chicken stock. Blend.

Step 7: Next, add your blended chillies to the pot along with your chicken. Add your ground spices and bring the pot to a simmer. Cover and simmer for 30 minutes.

Step 8: When your chicken has poached and cooked through, remove from the pot and shred in a bowl.

Step 9: Return the shredded chicken to the pot and mix well. Season your broth with salt and pepper to taste.

Step 10: Serve with cilantro, shredded cabbage, avocado, lime wedges, crispy shredded tortillas and sliced radishes. Dig in!

Hint: Test your soaked chili broth first to see if you like the flavor, if it's not bitter then add it to your blender to make that irresistible chili sauce.

Substitutions

Hominy - If you can’t find canned or dried hominy, try using canned chickpeas or cannellini beans as a substitute. They won’t have the exact same texture, but they’ll add a nice bite and bulk to the stew. Alternatively, check Latin or international stores for giant corn (mote), which is closer to hominy.
Chicken stock - If you're running low on good quality chicken stock then vegetable stock will work just as well!
Rojo Sauce - If you're craving pozole but don't have the chillies to hand why not try our Pozole Verde recipe.

Equipment

Large pot

Frying pan

Serving Size (Serves 8)

This Pozole Rojo recipe is written to serve 8, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your Pozole Rojo to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

For the best flavor, let your Pozole Rojo simmer gently for at least 1.5 to 2 hours. This slow cooking lets the meat become tender and allows the chili sauce to fully infuse in the broth, making every spoonful rich and delicious!

FAQ

Can I use chicken thighs instead of breasts?

Yes! Thighs are more forgiving and stay juicy with longer cooking, which makes your Pozole Rojo even more flavorful.

How do I know when the chicken is perfectly cooked?

The chicken is done when it easily shreds with a fork and reaches an internal temperature of 75°C (165°F). Avoid overcooking to keep it tender.

Can I make Pozole Rojo in a slow cooker?

Definitely! Cook on low for 6-8 hours or high for 3-4 hours. Add chicken breasts later in the cooking time to prevent them from drying out.

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