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Chicken Pozole
5 from 9 votes

Chicken Pozole

This Chicken Pozole recipe slowly simmers chicken and hominy in a smoky red chile broth and is served with fresh toppings.

Prep Time
30 mins
Cook Time
2 hrs
Servings: 10
Calories: 557 kcal
Course: Soup
Cuisine: Mexican

Ingredients

For the Soup:
  • 2 tablespoons olive oil
  • 1 yellow onion peeled, roughly chopped, large
  • 4 garlic smashed cloves
  • 2 carrot peeled, thickly sliced, medium to large-sized
  • 1 4 to 4 1/2 pound chicken for roasting
  • 2 celery thickly sliced ribs
  • 1 bay leaf
  • 50 ounces white hominy drained and rinsed, or 4 cups canned
  • 2 ancho chile seeded, dried
  • 2 guajillo chile seeded
  • 1 tablespoon cumin seeds
  • 1 tablespoon white distilled vinegar
  • 1 ½ tablespoons oregano dry
  • 1 cilantro about 1/3 cup, small bunch, with stems, fresh
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste
For the Optional Toppings:
  • radish sliced
  • peeled seeded, and sliced avocado
  • green cabbage thinly sliced or iceberg lettuce
  • lime wedges
  • onion small diced yellow
  • tortilla chips

Instructions

    Cup of Yum
  1. Add the olive oil to a large 2-gallon pot and heat over medium heat. Add onions, garlic, and carrots, gently season with salt, and sauté for 10 to 12 minutes or until browned.
  2. Next, add the whole chicken, celery, bay leaf, and 1 gallon of water. Simmer over low to medium heat for 75 to 80 minutes or until the chicken is thoroughly cooked through.
  3. Carefully remove the chicken from the pot and set it to the side on a plate. Strain the stock into a separate large pot and put the strained vegetables, minus the bay leaf, to the side.
  4. Add the hominy to the pot with the strained stock and heat over low to medium heat.
  5. While the chicken is cooling, add the seeded chiles to a large cast-iron or carbon steel pan and cook them over medium heat for 2 to 3 minutes, pressing down on each chile for a few seconds at a time using a spoon or spatula.
  6. Cover them entirely in water and simmer over low heat for 30 minutes or until softened.
  7. In addition, optionally toast the cumin seeds in a medium-sized skillet over low to medium heat while constantly stirring until very fragrant, about 4 to 5 minutes.
  8. Transfer the seeds to a mortar and pestle or spice grinder and grind until finely ground.
  9. Once the chicken is done cooking and strained, add the veggies to a blender with 2 cups of strained stock, softened chiles (not the liquid), cumin, oregano, vinegar, cilantro, and salt, and blend until smooth. Add it to the pot with the stock and hominy.
  10. At this point, the chicken should be cool to the touch. Remove the skin, pull the meat away from the bones, and shred it with your hands. Add it to the pot and cook for 20 to 25 minutes to marry the flavors.
  11. Finish with salt and an optional hint of half lemon or lime juice. Serve with optional toppings.

Notes

  • No batch of chicken pozole should be rushed. To develop its layers of complex flavors, I highly recommend simmering the shredded chicken low and slow for around 25 minutes to extract its rich, savory flavors.
  • Don't skip toasting the dried chiles. This step is crucial for bringing out their smoky, earthy depth. Be careful not to burn them, which can make the broth bitter.
  • Adjust consistency if needed: If your pozole is too thick, add a splash of water or extra stock. If it’s too thin, let it simmer a little longer, uncovered.
  • To make pozole rojo with pork instead, the best cut is pork shoulder. It has just the right amount of fat and connective tissue, which breaks down during cooking to create a rich, flavorful broth. 
  • Make-Ahead: You can make the broth and chile sauce a day or two in advance and store them separately in the fridge.
  • How to Store: Transfer the cooled pozole to an airtight container and refrigerate it for up to 5 days. It also freezes well for up to 3 months. Thaw the leftovers overnight in the refrigerator before reheating.
  • How to Reheat: Warm the leftovers on the stovetop over medium heat until hot, stirring occasionally. 

Nutrition Information

Calories 557kcal (28%) Carbohydrates 29g (10%) Protein 35g (70%) Fat 33g (51%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 14g (70%) Cholesterol 157mg (52%) Sodium 639mg (27%) Potassium 616mg (13%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 5685IU (114%) Vitamin C 9mg (10%) Calcium 66mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 557

% Daily Value*

Calories 557kcal 28%
Carbohydrates 29g 10%
Protein 35g 70%
Fat 33g 51%
Saturated Fat 9g 45%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 14g 70%
Cholesterol 157mg 52%
Sodium 639mg 27%
Potassium 616mg 13%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 5685IU 114%
Vitamin C 9mg 10%
Calcium 66mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.