How to Make Pozole Rojo de Pollo Red Chicken Pozole Recipe

dried hominy

🥗Healthier: quinoa

💰Cheaper: canned corn

Quinoa is a healthier grain alternative, while canned corn is more affordable.

red chiles

🥗Healthier: bell peppers

💰Cheaper: dried paprika

Bell peppers are lower in calories, and paprika offers a similar color.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is budget-friendly.

avocado

🥗Healthier: sliced cucumbers

💰Cheaper: mashed peas

Cucumbers are lighter, and mashed peas can mimic creaminess at a lower cost.

Set a large pot to medium-high heat and add 6 quarts of water.

Add 1 whole onion, 2 garlic heads, and 3 tablespoons of salt to the pot.

Bring to a boil and let it boil for about 5 minutes.

Add 5 lbs of chicken (mix of bone, breast, leg, and thighs) and 5 bay leaves to the pot, cover, and cook for 30 minutes.

For the salsa, add 14 chile guajillos, 4 chile anchos, and 4 chile arol to boiling water until fully covered, and set the heat to high.

After 10 minutes, add the chiles to the blender along with half of a white onion, 8 garlic cloves, 2 bay leaves, 3 tablespoons of chicken bouillon, half a teaspoon of black peppercorn, 1 teaspoon of oregano, and 2 cups of the water used to boil the chiles.

Blend the mixture until smooth.

After 30 minutes of cooking the chicken, add 110 ounces of mais blanco (dried hominy) to the pot, mix, cover, and continue cooking.

After 15 minutes, remove the chicken, onion, garlic, and bay leaves from the pot.

Shred the chicken and remove the skin, then add the shredded chicken back into the pot along with the blended salsa, straining it as you do so.

If the mixture is too thick, add some broth to thin it out.

Mix everything together and check for salt, then cover and continue cooking for an additional 20 minutes.

After 20 minutes, the pozole is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: