A rich, deeply flavored red chile broth simmered for hours with tender chicken and plump hominy corn kernels. Served in generous bowls with an array of garnishes including shredded cabbage, radishes, oregano, and lime, pozole rojo is a celebratory soup with ancient ceremonial roots.
Nutrition & Info
Equipment Needed
Instructions
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1
Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for thirty seconds per side until fragrant and slightly puffed. Transfer to a bowl, cover with boiling water, and soak for twenty minutes until completely softened.
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2
Place chicken thighs in a large pot with chicken broth, half the onion, and three garlic cloves. Bring to a boil, then reduce heat and simmer for forty minutes until chicken is tender enough to shred easily with two forks.
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3
Remove chicken from the broth and set aside to cool slightly. Strain the broth through a fine mesh sieve to remove any impurities, returning the clear liquid to the pot. Shred the cooled chicken into bite-sized pieces.
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4
Blend the soaked chiles with one cup of soaking liquid, the remaining onion, remaining garlic, and oregano until very smooth. Strain this chile sauce through a sieve into the pot of broth, pressing to extract maximum flavor.
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5
Add the drained hominy and shredded chicken to the chile-enriched broth. Simmer everything together for thirty minutes, allowing the hominy to absorb the red chile flavors and the broth to develop its final rich deep taste.
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6
Ladle the pozole into large deep bowls and serve with an array of garnishes: shredded cabbage, sliced radishes, dried oregano, fresh lime wedges, and crispy tostadas on the side for everyone to customize their own bowl.
Did You Know?
Pozole was a sacred Aztec ceremonial dish served during important religious festivals. Thursday is traditional pozole night across Mexico because workers historically received their weekly pay on Thursdays and celebrated by gathering with family over steaming bowls of this beloved soup.
Chef's Notes
Equipment Tips
- large stock pot
- blender
- strainer
The Story Behind Pozole Rojo
Pozole is one of Mexico's most ancient dishes, with origins tracing back to Aztec ceremonial feasts where it held deep religious significance. After the Spanish conquest, the recipe was adapted using chicken and other meats. The red version, pozole rojo, uses dried guajillo and ancho chiles to create its signature deep crimson broth. The dish became embedded in Mexican celebratory culture, served at weddings, birthdays, Christmas, and Mexican Independence Day. Each region has its variant: Jalisco favors red, Guerrero prefers green, and Morelos makes it white.
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