Recipe

Chicken Pozole

A warm, bold, red chile pozole made with shredded chicken and hominy, finished with crisp toppings and plenty of lime.

By Matt Campbell

•

4.8

A steaming bowl of red chicken pozole with hominy and shredded chicken, topped with sliced radishes, shredded cabbage, cilantro, and lime wedges on a wooden table

Chicken pozole is one of those soups that feels like a hug and a mic drop at the same time. You get a deep, chile-forward broth, chewy hominy that makes every bite satisfying, and tender shredded chicken that soaks up all that flavor like it was born for this job.

This version is pozole rojo, the red one, built from dried chiles for real-deal depth without requiring an all-day commitment. It is weeknight-friendly if you move with a little purpose, and it is absolutely weekend-worthy if you want your kitchen to smell like something amazing is happening.

And yes, the toppings are not optional. Pozole is basically a choose-your-own-adventure bowl where cabbage brings crunch, radishes bring snap, lime brings the wake-up call, and you get to decide how spicy we are feeling today.

A kitchen counter with bowls of hominy, shredded cabbage, sliced radishes, lime wedges, dried guajillo chiles, onions, garlic, and chicken thighs ready for pozole prep

Why It Works

Big flavor, low drama: dried guajillo and ancho chiles bring a rich, smooth red broth without needing a complicated technique.
Texture for days: hominy stays pleasantly chewy and hearty, so every bowl eats like a full meal.
Built-in customization: keep it mild for kids, then let the heat-seekers add jalapeño, hot sauce, or chile flakes at the table.
Even better tomorrow: the broth deepens overnight, making leftovers the best kind of reward.

Pairs Well With

Storage Tips

Refrigerate: Cool pozole quickly, then store in airtight containers for up to 4 days. Keep toppings separate so they stay crisp.

Freeze: Pozole freezes great. Portion into freezer containers, leaving a little headspace, and freeze up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stove over medium heat, stirring occasionally, until steaming hot. For food safety, reheat leftovers to 165°F (74°C). If it thickens in the fridge, add a splash of chicken broth or water until it is brothy again.

Topping reset: Reheat the soup first, then add fresh cabbage, radish, cilantro, and lime right before serving.

Common Questions

What is hominy, and can I substitute it?

Hominy is corn that has been treated (nixtamalized), which gives it that signature chewy, tender bite. It is a key part of pozole. If you cannot find it, you can use canned chickpeas in a pinch, but the soup will taste like a different dish. Still good, just not classic pozole.

Is this pozole spicy?

Guajillo and ancho are mostly about flavor, not heat. This usually lands mild, with a gentle warmth depending on the chiles you buy. If you want more heat, add chile de árbol (1 to 2), or serve with sliced jalapeños. If you want smoky heat, start with 1 teaspoon chopped chipotle in adobo plus a little of the sauce, then build from there. It can take over fast.

Can I use chicken breast instead of thighs?

Yes. Chicken thighs stay juicier, but breasts work fine. Just avoid boiling aggressively. Gentle simmering keeps the meat tender. For best results, cook chicken to 165°F (74°C).

Can I make pozole in a slow cooker?

Yes. Make the chile sauce on the stove, then add it to the slow cooker with chicken, broth, onion, garlic, and bay leaves. Cook on low 6 to 7 hours or high 3 to 4 hours. Shred the chicken, then add the hominy and cook 20 to 30 minutes more (or until hot) so it stays pleasantly chewy instead of getting too soft.

How do I keep the broth from tasting bitter?

Do not burn the chiles when toasting. Stop as soon as they smell fragrant. Also, make sure to remove stems and shake out the seeds. Blend the sauce until very smooth and strain it if you want the cleanest finish. Optional extra step: if your soaking water tastes bitter, discard it and blend with fresh broth instead.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot (6 to 8 quarts)
Blender (standard or high-speed)
Fine-mesh strainer (optional, for extra-smooth chile sauce)
Tongs and a cutting board
Two forks for shredding chicken
Ladle for serving
Instant-read thermometer (optional, for checking doneness)

My favorite thing about pozole is that it is both a project and not a project. You do one “serious” step, blending the chiles, and suddenly your kitchen smells like you know what you are doing. Then the rest is just simmering, shredding, and setting out toppings like you are hosting a build-your-own soup bar. It is the kind of meal that makes everyone hover near the stove and ask, “Can I taste it yet?” and honestly, tasting as you go is the whole point.

Chicken Pozole

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 6

Ingredients

For the pozole

2 tablespoons neutral oil (avocado, canola, or vegetable)
1 large yellow onion, divided (half for broth, half for sauce)
5 garlic cloves, divided
2 pounds boneless, skinless chicken thighs (or breasts)
8 cups low-sodium chicken broth, plus more as needed
2 bay leaves
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon dried oregano (Mexican oregano if you have it)
1 (25 to 29-ounce) can white hominy, drained and rinsed (about 3 cups drained)

Red chile sauce

4 dried guajillo chiles, stems removed and seeds shaken out
2 dried ancho chiles, stems removed and seeds shaken out
1 teaspoon ground cumin
1 tablespoon apple cider vinegar (or fresh lime juice)

Toppings (pick your favorites)

Shredded green cabbage
Sliced radishes
Chopped cilantro
Lime wedges
Sliced jalapeño or serrano
Diced white onion
Crumbled queso fresco (optional)
Tortilla chips or warm corn tortillas (for scooping)

Dried guajillo and ancho chiles on a cutting board with garlic cloves and a halved onion, ready to be toasted and blended for pozole rojo

Instructions

Start the broth. Heat oil in a large Dutch oven over medium heat. Add half the onion (roughly chopped) and cook 3 to 4 minutes until softened. Add 2 garlic cloves and cook 30 seconds.
Simmer the chicken. Add chicken, chicken broth, bay leaves, salt, and oregano. Bring to a gentle simmer, then reduce heat to low. Cover and simmer 20 to 25 minutes, or until the chicken is cooked through and shreddable (aim for 165°F (74°C) in the thickest part).
Toast and soften the chiles. In a dry skillet (no oil) over medium heat, toast guajillo and ancho chiles for 10 to 20 seconds per side, just until fragrant. Do not let them smoke. Transfer to a bowl and cover with hot water. Let soak 10 to 15 minutes until pliable.
Blend the red sauce. In a blender, combine softened chiles (drained), remaining half onion, remaining 3 garlic cloves, cumin, vinegar, and 1 cup of broth from the pot (measure it after the chicken has been simmering). Blend until very smooth. If you are blending while the liquid is hot, do not fill the blender too full and vent the lid so steam can escape. For an extra silky broth, strain the sauce through a fine-mesh strainer.
Shred the chicken. Transfer chicken to a cutting board. Shred with two forks. Keep the broth at a gentle simmer.
Build the pozole. Stir the red chile sauce into the pot and bring everything back to a gentle simmer. Add hominy and shredded chicken. Simmer uncovered 15 to 20 minutes so the flavors meld. Taste, then add more salt if needed. If the soup looks too thick, splash in more broth or water.
Serve with toppings. Ladle into bowls and go big on cabbage, radish, cilantro, onion, and a lot of lime. Add jalapeño if you want heat and crunch.

Small tricks (because I cannot help myself)

Want deeper flavor fast? Add a spoonful of tomato paste when you sauté the onion, then proceed as written.
Too spicy? Add more broth and a squeeze of lime. It brightens and smooths the heat.
Flat tasting? It usually needs salt or acid. Try a pinch of salt first, then lime.

Nutrition information is estimated.

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Chicken Pozole

Why It Works

Pairs Well With

Recommended

Pozole Verde

Homemade Red Enchilada Sauce

Green Enchiladas

White Chicken Enchiladas

Storage Tips

Common Questions

What is hominy, and can I substitute it?

Is this pozole spicy?

Can I use chicken breast instead of thighs?

Can I make pozole in a slow cooker?

How do I keep the broth from tasting bitter?

Chicken Pozole

Ingredients

For the pozole

Red chile sauce

Toppings (pick your favorites)

Instructions

Small tricks (because I cannot help myself)