Red Chicken Pozole Recipe
This Red Chicken Pozole Recipe is a hearty and flavorful Mexican stew featuring shredded chicken, hominy, and a smoky red enchilada broth. Topped with crisp radishes, avocado, cabbage, and lime, it is a comforting dish perfect for any occasion.
10 Servings
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
This Red Chicken Pozole Recipe is naturally gluten-free, but there are a few considerations to ensure it remains so:
- 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.