If there’s a comfort food I crave all season long, it’s Red Chicken Pozole Soup—rich, vibrant, and packed with layers of flavor from smoky dried chiles, tender shredded chicken, and golden hominy. This classic Mexican dish is as much about tradition as it is about that first hearty spoonful, topped just the way you like. Whether you’re looking to warm up a chilly evening or jazz up your weekly meal rotation, Red Chicken Pozole Soup always delivers with bold colors, savory aromas, and an inviting sense of celebration.
Ingredients You’ll Need
Gathering these ingredients is pure joy because each one is so essential—bringing its own unique personality to the pot. From the earthy warmth of the chiles to the irresistible chew of hominy, every component takes Red Chicken Pozole Soup from simple to spectacular.
- Vegetable oil: A neutral base that helps soften the onion and garlic, allowing the flavors to blossom without overpowering the broth.
- Large yellow onion (chopped): Essential for sweetness and a solid, flavorful foundation.
- Garlic (minced): Four cloves bring both depth and aroma, infusing the soup with that irresistible, savory kick.
- Dried guajillo chiles (stemmed, seeded, and soaked): These chiles are all about color and gentle heat, giving pozole its beautiful red hue.
- Dried ancho chile (stemmed, seeded, and soaked): Adds deep, mild, almost chocolatey undertones for complexity.
- Ground cumin: Just a teaspoon makes the flavors pop and ties all the other spices together.
- Dried oregano (preferably Mexican): Crumble it in for a zesty, slightly citrusy lift in each bite.
- Low-sodium chicken broth: The liquid backbone of the soup, keeping it light so the other flavors shine through.
- Cooked shredded chicken: Rotisserie or poached—either way, this makes the soup hearty and meal-worthy in a snap.
- Hominy (drained and rinsed): These puffy, chewy corn kernels are the soul of pozole, offering sweetness and fantastic texture.
- Salt and pepper: The finishing touch for balancing all those robust flavors—taste and tweak until it’s just right.
- Juice of 1 lime: A crucial squeeze for brightness, bringing out the vibrancy of everything in the bowl.
- Toppings: Think thinly sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, sliced jalapeños, tortilla chips or tostadas for a festive and personalized finish.
How to Make Red Chicken Pozole Soup
Step 1: Sauté Onion and Garlic
Start by heating the vegetable oil in a big, sturdy soup pot over medium heat. Once shimmering, toss in the chopped onion and cook it, stirring now and then, until it’s soft and translucent—a comforting aroma will fill your kitchen after about 5 minutes. Next, add the minced garlic and let it cook just until fragrant, which happens in about a minute. This short step creates a mouthwatering flavor base for your Red Chicken Pozole Soup.
Step 2: Blend the Dried Chiles with Spices
While your onion and garlic are doing their thing, prepare your soaked and ready guajillo and ancho chiles. Transfer them to a blender along with 1 cup of chicken broth, cumin, and oregano. Blend until absolutely smooth—you want a lush, velvety puree with no chunks. This fragrant mixture is pure gold and the reason Red Chicken Pozole Soup boasts such bold color and depth of flavor.
Step 3: Cook the Chile Mixture
Pour your chile puree straight into the pot with the softened onion and garlic. Cook this mixture for about 3 to 4 minutes, stirring frequently so nothing sticks, and to let the spices bloom and meld beautifully. The color will deepen, and the kitchen will smell incredible—it’s the unmistakable soul of pozole!
Step 4: Add Broth, Chicken, and Hominy
Add the rest of the chicken broth, the shredded chicken, and the rinsed hominy to the pot. Give it a gentle stir and watch it come together into a hearty, comforting soup. Bring everything to a nice simmer (don’t let it boil too furiously), then let it all happily burble for 20 to 25 minutes. This is when the flavors forge those deep connections that make Red Chicken Pozole Soup unforgettable.
Step 5: Season and Add Lime
Once everything is piping hot and the broth is radiant, taste your soup. Season with salt and pepper until it’s just right for your palate, then finish with a generous squeeze of fresh lime juice. This simple touch adds a fresh note that lifts the entire dish. Ladle into bowls and get ready for your favorite toppings!
How to Serve Red Chicken Pozole Soup
Garnishes
This is where the fun begins! Arrange bowls of crunchy radishes, crisp cabbage, creamy avocado, sprigs of cilantro, extra lime, sliced jalapeños, and tortilla chips or tostadas on the table. Let everyone top their Red Chicken Pozole Soup just the way they like for a meal that’s not just delicious, but entirely personal and festive.
Side Dishes
While this soup is plenty hearty on its own, consider serving it with warm corn tortillas for dipping or scooping up every last bit. A light Mexican slaw or a plate of sliced jicama sprinkled with chili and lime would be a refreshing contrast to the richness of the soup.
Creative Ways to Present
Try serving Red Chicken Pozole Soup buffet-style, especially for gatherings—set out all the toppings and let friends build their own perfect bowl. For a dramatic touch, serve in colorful Mexican-style bowls or, for small bites, offer “pozole shooters” in espresso cups topped with a sliver of avocado and a pinch of cabbage for fun appetizers.
Make Ahead and Storage
Storing Leftovers
Red Chicken Pozole Soup actually gets better as it sits, so don’t hesitate to make a double batch. Once cooled, transfer leftovers to airtight containers and store in the refrigerator for up to four days—just hold off on adding toppings until you’re ready to serve individual bowls.
Freezing
This soup freezes beautifully! Pour cooled soup (without any garnishes) into freezer-safe containers or bags. It will keep well for up to three months. When you’re craving pozole again, just thaw in the fridge overnight.
Reheating
Reheat Red Chicken Pozole Soup gently on the stovetop over medium heat, stirring occasionally until hot, or use the microwave for single servings. If it thickens a bit in the fridge, just add a splash of water or broth as you heat, then get creative with topping it once more.
FAQs
Can I use fresh chiles instead of dried?
Dried chiles are really the secret to the classic flavor and deep color of Red Chicken Pozole Soup, but if you’re in a pinch, you can experiment with fresh, though the soup will take on a different (milder) flavor profile.
Is there a vegetarian version of pozole?
Absolutely! Swap the chicken and broth for vegetable stock and add hearty ingredients like mushrooms, jackfruit, or even extra hominy to keep the soup filling and satisfying.
How spicy is this soup?
Red Chicken Pozole Soup has a gentle heat thanks to the guajillo and ancho chiles, which are milder varieties. If you like things hotter, feel free to add a chile de arbol or extra jalapeños for more kick!
What’s the difference between red and green pozole?
Red pozole gets its color from red chiles, while green versions use tomatillos, green chiles, and sometimes pumpkin seeds. Both are fantastic—just different enough to be fun to try side by side.
Can I make Red Chicken Pozole Soup ahead of time for a party?
Red Chicken Pozole Soup is actually perfect for parties because it not only reheats well but also tastes even better after the flavors meld for a day. Just prep all your toppings the day you serve for the freshest experience.
Final Thoughts
There’s something irresistibly joyful about sharing a big steaming pot of Red Chicken Pozole Soup with friends and family—each bowl is a canvas for color, crunch, and creativity. Give it a try, and you just might find yourself making it on repeat for every cozy occasion or simple weeknight craving!
