Pozole Rojo is a classic Mexican stew made of a slowly-cooked, flavorful broth consisting of red chile peppers, hominy, and fall-apart meat. It’s warm, cozy, and if you love it as much as I do… you’ll need to try my Pozole Verde next!

I’ll be first to admit that I have a slight obsession with south-of-the-boarder cuisine. And since it’s the beginning of fall… I am also obsessed with all-things-soup! This meal right here is one of my favorites because it’s relatively easy to make, leaves your kitchen smelling amazing, and as an added bonus it’s both healthy AND filling! Do you have fiesta fever like I do? Don’t miss my Mexican Street Corn Casserole, this Cheesy Mexican Lasagna (aka: layered enchiladas), and make sure to whip up some Homemade Spanish Rice as a side. Now pass over the chips and Restaurant-Style Salsa!

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INGREDIENTS FOR POZOLE ROJA:

The soup itself is simple… but topping options are endless! Below is exactly what I used but I’ll list other options below!

FOR THE SOUP:

Dried Guajillo Chilies
Dried Ancho Chilies
Garlic Cloves
Olive Oil
Salt
Springer Mountain Farms Boneless Skinless Chicken Thighs
Yellow Onion
Chicken Stock
White Hominy
Bay Leaves
Cumin
Dried Oregano

TOPPING SUGGESTIONS:

Shredded Cabbage
Cilantro
Cotija Cheese
Avocado
Lime
Radishes
Jalapeño
Tortilla Chips

In addition to the toppings listed above, some folks add sour cream, salsa, shredded cheese, pickled red onions, sliced white onions, pepita seeds…. you get the picture. Feel free to customize your bowl with whatever you enjoy most!

MOST COMMON QUESTIONS & SUBSTITUTIONS:

WHAT IS HOMINY AND WHERE DO I FIND IT? Hominy is yellow or white dried corn kernels that have been soaked in lye. This process softens the kernels, making them easier to grind or cook with. You’ll often find hominy used in soups but some people make hominy into grits. (Have you tried my White Cheddar Grits? Oh my!) You can find hominy at your local grocer next to the canned beans or at a nearby Mexican market.

DO YOU HAVE TO USE CHICKEN THIGHS? While I prefer the flavor of chicken thighs in this recipe, you could also use skinless chicken breasts. I always opt for Springer Mountain Farms, as they truly provide a superior tasting chicken. They’re a brand I can trust, as they take pride in everything they do: from animal welfare, using 100% U.S. grown corn in their feed, and always doing what they can to reduce their environmental impact. You can find them near you by clicking here.

ARE THERE OTHER DRIED PEPPERS I CAN USE? Most certainly! I had mostly Guajillo peppers on hand, so that’s what I primarily used. However, you could also utilize ancho, àrbol, or a mix of them all!

CAN I MAKE THE BROTH MORE SPICY? Guajillo peppers are more mild than other peppers. If you want to pack on some heat, add a couple habaneros or jalapeños to the chicken stock while it simmers. You can slice them up to eat with the soup or leave them whole to easily remove before serving.

MORE RECIPES YOU’LL ENJOY:

One Pan Mexican Rice Casserole

Citrus Chicken Tostadas with Avocado Corn Salsa

Sirloin Fajita Lettuce Wraps

Cajun Stuffed Pepper Soup

Hatch Chili Street Corn Dip

Meatball Stuffed Mexican Torta Sandwiches

How To Make Aji Verde (Peruvian Spicy Green Sauce)

Plantain Chilaquiles with Fried Eggs

Creamy Tomatillo Salsa Verde with Avocado

The Best Rojas + Verde Enchiladas

Better Than Trader Joes Black Bean Dip

Mexican Ground Beef and Zucchini Skillet

Shredded Chicken Jalapeño Poppers Dip

VIEW ALL RECIPES BY CLICKING HERE!

Dutch Oven Pozole Rojo with Chicken

Pozole Rojo is a classic Mexican stew made of a slowly-cooked, flavorful broth consisting of red chile peppers, hominy, and fall-apart meat.

SERVINGS

Prep Time 30

Cook Time 1

Total Time 1 30

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Ingredients

FOR THE SOUP:

10 Whole Dried Guajillo Chilies, stems and seeds removed
2 - 3 Whole Dried Ancho Chilies, stems and seeds removed
3 Garlic Cloves, whole
2 tbsp. Olive Oil
1 tsp. Salt + 2 tsp. Salt
2 lbs. Boneless Skinless Chicken Thighs, cut into small chunks
1/2 Small Yellow Onion, thinly sliced
5 Garlic Cloves, minced
6 cups of Chicken Stock
15 oz. White Hominy, drained and rinsed
2 Bay Leaves
1 tsp. Cumin
2 tbsp. Dried Oregano

TOPPING SUGGESTIONS:

Shredded Cabbage
Chopped Cilantro
Sliced Avocado
Lime Wedges
Sliced Radishes
Fresh Jalapeño Slices
Tortilla Chips

Instructions

Heat the dried chilies in a pan over medium heat for a few minutes. They will begin to soften. While they’re heating, bring 3 cups of water to a simmer. Once the chilies are softened, add them to the hot water, turn off the heat, and cover for 15 minutes.
Add oil to a Dutch oven over medium-high heat. Season the chicken with salt and brown on all sides. Add the thinly sliced onion during this process to brown as well. Depending on the size of your Dutch oven, you may need to work in batches. During the last minute, add the 5 cloves of minced garlic.
Pour over the chicken broth and bring to a simmer. While you’re waiting, add the hominy, bay leaves, cumin, and oregano to the pot.
Place the soaked chilies to a blender with 3 cloves of garlic, making sure to reserve the liquid from soaking. Add 1 cup of the soaking liquid, and carefully blend. Add another cup of the liquid halfway through blending, using two cups total. Once blended, strain into a large bowl. This will help you discard the tough bits that didn’t fully blend.
Pour the red sauce into the Dutch oven with the rest of the ingredients that are simmering. Add 2 teaspoons of salt. Slightly cover, and simmer for 50 minutes.
Prep garnishes while the pozole simmers. Once finished, taste, and season with more salt if needed.
Scoop the soup into individual bowls and top with suggested toppings. Enjoy immediately.

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NOTES ON THIS RECIPE:

If you want a thicker broth, whisk in about 1/2 cup of tomato paste to the broth in Step 3.
Since I use chicken stock instead of water, I don’t add as much salt as other recipes you might see online. Just make sure to taste before serving, and add more salt if needed. The stock already has salt, but if you’re using unsalted stock you’ll need to add more salt.
This soup is both meal prep and freezer friendly. For Meal Prep: allow the soup base to cool and store in an airtight container, refrigerated, and heat up desired amount when you’re ready to eat. Store toppings separately and add them once the soup has been heated. This will keep in the fridge for 3 – 4 days. Freezer: transfer the soup to freezer containers or bags. Try to make sure there’s as little air as possible, as this will help prevent freezer burn. Thaw in the fridge overnight and warm in the microwave or stove. If stored properly, this will keep in the freezer for up to 3 months.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!