This Red Chicken Pozole Recipe is a rich and hearty Mexican stew made with shredded chicken, hominy, smoky enchilada sauce, and warm spices.
You ever have a dish that feels like home? Like, the kind of food that wraps around you like a big hug? That’s pozole for me.
I remember the first time I had Red Chicken Pozole—it wasn’t even planned. My aunt, who could turn anything into a meal, threw together a big pot of this for a Sunday lunch. The whole house smelled incredible—like chiles, garlic, and something rich and deep. I wasn’t sure what I was about to eat, but one bite in, and I was completely hooked.
The broth was bold, smoky, and slightly spicy, and the hominy added this perfect chewy bite. The shredded chicken just melted into the soup, and when I piled on fresh radish, avocado, and a squeeze of lime? Game. Changer.
Since then, Red Chicken Pozole has been my go-to comfort dish. It’s quick, easy, and ridiculously flavorful—basically everything you need in a weeknight dinner. And the best part? It’s a one-pot meal that somehow tastes even better the next day.
So if you’ve never made chicken pozole rojo, this is your sign. You need this in your life.
Why You’ll Love This Red Chicken Pozole Recipe?
- Big, bold flavors. The smoky red broth is everything.
- Done in an hour. Traditional pozole takes forever—this version? Not so much.
- Perfect for leftovers. Seriously, it gets even better overnight.
- It’s all about the toppings. Radish, avocado, shredded cabbage, lime—it’s basically a choose-your-own-adventure soup.
Ingredient Notes:
Pozole is all about depth of flavor. Each ingredient adds something special:
- Chicken Breast (Bone-In = More Flavor): I highly recommend bone-in chicken for a richer broth. But hey, if boneless is what you’ve got, roll with it.
- Hominy: If you’ve never had hominy before, imagine corn but thicker, chewier, and slightly nutty. It soaks up all the broth’s magic.
- Red Enchilada Sauce: This is where the bold color and smoky depth come from. You can use store-bought, but if you’ve got time, homemade is next level.
- Smoked Paprika & Oregano: These add a warm, earthy kick to balance out the tangy sauce.
- Bay Leaves: They don’t get much credit, but trust me, they do work in the background.
- Toppings: Radish, avocado, shredded cabbage, lime wedges—every bowl is customizable.
Pro Tip: Want to amp up the smokiness? Add a teaspoon of chipotle adobo sauce. It’s a small step that makes a huge difference.
How To Make Red Chicken Pozole?
Step 1: Season & Sear the Chicken
Start by seasoning the chicken breasts with salt and pepper. Heat a large Dutch oven over medium-high heat, then add avocado oil. Sear the chicken for about 3 to 4 minutes per side, just enough to get some golden color. This locks in flavor and makes the broth even richer. Remove the chicken and set it aside.
Step 2: Sauté the Onions & Garlic
In the same pot, toss in diced onions and minced garlic. Stir for about 3 to 4 minutes, until the onions turn soft and just start to brown.
Step 3: Simmer the Chicken
Want To Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Return the chicken to the pot and pour in the chicken stock, water, and bay leaves. Bring to a gentle boil, then lower the heat and let it simmer for 10 to 15 minutes. This gives the chicken time to get juicy and tender.
Step 4: Shred the Chicken & Build the Broth
Once the chicken is fully cooked, pull it out and shred it with two forks. Discard the bay leaves. Toss the shredded chicken back into the pot, then stir in the hominy, red enchilada sauce, smoked paprika, oregano, and extra salt (to taste). Cover and simmer for 30 minutes, so everything gets that deep, rich pozole flavor.
Step 5: Serve & Load Up the Toppings
Ladle the steaming, fragrant pozole into bowls and pile on the toppings—radish slices, avocado, green onion, shredded cabbage, and lime wedges.
And that’s it—time to dig in!
Storage Options:
- Refrigerator: Store in an airtight container for up to 4 days. The flavors get even better overnight.
- Freezer: Yep, pozole freezes beautifully. Store it in freezer-safe containers for up to 3 months.
- Reheating: Warm it up over medium heat, adding a little extra broth or water if it thickens too much.
Variations and Substitutions:
Want to switch things up? Try these:
- Use pork instead of chicken. Pork shoulder is traditional, but takes longer to cook.
- Swap the enchilada sauce for guajillo chili paste. It makes the broth deeper and smokier.
- Make it spicier! Add extra chipotle powder, jalapeños, or a splash of hot sauce.
- Throw in some beans. Pinto or black beans add extra heartiness.
What to Serve with Red Chicken Pozole?
Pozole is already chef’s kiss, but these sides make it even better:
- Tostadas or Corn Tortillas: Because scooping up pozole with a crunchy tostada is pure joy.
- Mexican Rice: A flavorful side to round out the meal.
- Refried Beans: Another layer of comfort on your plate.
- Queso Fresco or Crema: A little cheese or cream balances the heat.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! Sear the chicken first, then throw everything into a slow cooker and cook on low for 6 hours or high for 3 hours.
Is Red Chicken Pozole spicy?
It’s got a little kick, but nothing crazy. If you love heat, add extra chili powder or hot sauce.
Can I make this ahead of time?
Yes! Pozole actually tastes even better the next day as the flavors deepen.
So, are you ready to make Red Chicken Pozole? Whether you’re trying it for the first time or it’s already a family favorite, I promise this version is bold, comforting, and ridiculously good.
Give it a shot and let me know—what’s your favorite pozole topping?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Red Chicken Pozole Recipe
Ingredients
For the Pozole:
- 2 tablespoons avocado oil
- 2 pounds skinless chicken breast bone-in preferred for added flavor
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large yellow onion diced
- 8 garlic cloves minced
- 4 cups chicken stock
- 1½ cups water
- 3 bay leaves
- 4 cups homemade red enchilada sauce
- 30 ounces canned hominy rinsed and drained
- 3 teaspoons smoked paprika
- 1 teaspoon dried oregano
- Salt to taste
For Garnishing:
- Sliced radish
- Avocado sliced
- Green onions chopped
- Shredded green cabbage
- Lime wedges
Instructions
Prepare the Chicken
- Season both sides of the chicken breast with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat the avocado oil over medium-high heat. Once hot, add the chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove from the pot and set aside.
Sauté the Aromatics
- Immediately add the diced onion and minced garlic to the same pot. Sauté for 3 to 4 minutes, stirring occasionally, until the onions become translucent and fragrant.
Simmer the Chicken
- Return the seared chicken to the pot and pour in the chicken stock, water, and bay leaves. Bring to a gentle boil, then reduce the heat and allow the soup to simmer for 10 to 15 minutes, or until the chicken is fully cooked through.
Shred the Chicken and Build the Broth
- Once the chicken is cooked, carefully remove it from the pot and use two forks to shred the meat. Discard the bay leaves. Return the shredded chicken to the pot and stir in the hominy, homemade red enchilada sauce, smoked paprika, oregano, and additional salt to taste. Mix well to combine all the ingredients.
- Cover the pot and allow the pozole to simmer for an additional 30 minutes to develop deeper flavors. Stir occasionally.
Serve and Garnish
- Ladle the hot pozole into bowls and garnish with sliced radish, avocado, chopped green onions, shredded cabbage, and a squeeze of fresh lime juice. Serve immediately with warm corn tortillas or tostadas on the side.
Notes
- Use a gluten-free enchilada sauce: Some store-bought enchilada sauces may contain thickeners or additives that contain gluten. Opt for a certified gluten-free brand or prepare a homemade version.
- Verify the hominy: While hominy is naturally gluten-free, it is always best to check for cross-contamination if using a packaged variety.
- Ensure seasoning blends are gluten-free: If using store-bought smoked paprika or oregano, check that they are free from fillers or additives containing gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!