Chicken Pozole Rojo
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
12
-
Calories
97 kcal
-
Course
Main Course, Soup
-
Cuisine
Mexican
Chicken Pozole Rojo
Description
Chicken Pozole Rojo combines chicken breasts cooked gently in a seasoned broth with white hominy and a vibrant red chile sauce made from soaked New Mexico or guajillo chiles, onion, and garlic. The chicken is shredded and returned to the seasoned broth along with the hominy to simmer and meld the flavors. The chiles give the soup its distinct red color and subtle heat, balanced by the mild sweetness of the hominy and gentle onion notes.
The soup is traditionally served with a selection of garnishes like shredded cabbage, radish slices, diced onion, lime wedges, and oregano, allowing each person to customize textures and brightness to their taste. Tostadas are commonly served alongside, making the meal more filling and texturally varied.
For convenience, there are instructions for preparing the chicken in an Instant Pot before combining all components to finish the dish. Seasoning adjustments can be made after simmering to taste, ensuring a balanced final flavor. This dish offers a satisfying combination of textures and flavors suitable for a fulfilling meal.
Ingredients
- 10 cups water
- 2 pounds chicken breast
- 1 small white onion quartered
- 2 garlic peeled, cloves
- 2 teaspoons salt divided
- 8 New Mexico chile rinsed, stemmed, and seeded, or guajillo chile
- 3 (15.5-ounce) cans white hominy rinsed and drained, BUSH’S brand
Garnishes:
- cabbage shredded
- radish slices
- lime
- onion diced
- oregano dried
Instructions
- 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.
Notes
- The nutrition information excludes toppings and garnishes, which are served separately.
- For a faster preparation, cook and shred the chicken in an Instant Pot, then combine with broth, chile sauce, and hominy to finish cooking under high pressure for 5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 488mg | 20% |
| Potassium | 332mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
