I made this easy pozole rojo recipe with shredded rotisserie chicken so I could recreate that amazing slow-simmered flavor with a short 30 minute cook time! But this shortcut recipe still has everything you’d want from the traditional Mexican stew. I simply combined red chilies, white hominy, and juicy chicken in a smoky broth to make a pozole that comes together fast for weeknight dinners.
Red Pozole with Rotisserie Chicken
Traditional pozole is often made with pork, which can take hours to tenderize on the stovetop. My favorite way to make just about any recipe easier? Throw some leftover chicken in it! I cut down the total simmer time on this pozole rojo recipe by using rotisserie chicken, turning this dish into the perfect weeknight dinner.
The soup base is reliant on the bold, smoky flavors of New Mexico and Californian chili peppers, plus cumin, oregano, and chicken stock. Then I just stir in cooked chicken and a couple cans of hominy, and let the red pozole simmer for a quick 20 minutes. I always finish my bowl with plenty of fresh toppings, like shredded cabbage, radishes, lime, and cilantro. It’s simple, warming, and so delicious!
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How to Build a Richer Broth
My secret to a silky, full-bodied chicken pozole soup is adding unflavored gelatin when using store-bought chicken broth. Traditional pozole made with homemade chicken stock naturally contains collagen from simmered bones, which gives the soup its signature mouthfeel. If you’re using boxed or canned broth, dissolve 1-2 teaspoons of plain gelatin in a bit of warm water, then whisk it into the pot along with the broth. It thickens the liquid slightly and gives that same rich texture you’d get from a long-simmered stock without the extra work.
Chicken Pozole Rojo Recipe
Equipment
- Dutch Oven or Large Pot
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1½ teaspoons ground cumin
- ½ teaspoon dried oregano
- 2 tablespoons ground New Mexico chili pepper (*)
- 1 tablespoon ground California chili pepper (*)
- 4 cups chicken stock (or broth**)
- 2 cups water
- 30 ounces canned white hominy (2 cans, drained and rinsed***)
- 1 rotisserie chicken (about 4 cups shredded meat; skin and bones discarded****)
- 1 teaspoon sea salt (more to taste)
- ½ teaspoon ground black pepper
Optional Garnishes:
- 2 cups finely shredded green cabbage
- 4 radishes (thinly sliced)
- 1 lime (cut into wedges)
- ½ cup chopped fresh cilantro
Instructions
- Heat olive oil in a large pot set over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the cumin, oregano, New Mexico chili, and California chili, cooking for 1 minute until fragrant.3 tablespoons olive oil, 1 medium yellow onion, 4 cloves garlic, 1½ teaspoons ground cumin, ½ teaspoon dried oregano, 2 tablespoons ground New Mexico chili pepper, 1 tablespoon ground California chili pepper
- Add the chicken broth and water, then bring to a boil.4 cups chicken stock, 2 cups water
- Stir in the hominy and shredded rotisserie chicken. Season with salt and pepper. Bring back to a boil, then reduce to a simmer and cook uncovered for 20 minutes.30 ounces canned white hominy, 1 rotisserie chicken, 1 teaspoon sea salt, ½ teaspoon ground black pepper
- Taste and adjust seasoning with more salt if needed.
- Ladle into bowls and serve hot with desired toppings.2 cups finely shredded green cabbage, 4 radishes, 1 lime, ½ cup chopped fresh cilantro
Notes
- Cook the onion and garlic slowly over medium heat until soft and sweet. If rushed, they’ll taste sharp rather than mellow.
- Stirring the chili powders and cumin in oil before adding broth is key. This unlocks their fragrance and makes the broth taste more complex.
- This pozole is naturally hearty, loaded with chicken and hominy, and will eat more like a stew. For a lighter bowl, add extra broth or water to thin it out to your liking.
- Cabbage, radishes, lime, and cilantro are the classic finishing touches. You can also add avocado slices, diced onion, or crunchy tortilla strips.
- Instant Pot: After sautéing the onion, garlic, and spices, add broth, water, hominy, and chicken. Cook on low pressure for 10 minutes, then quick release. Taste and adjust seasoning before serving.
- Crockpot: Sauté onion, garlic, and spices in a skillet, then transfer to the slow cooker with broth, water, hominy, and chicken. Cook on low for 4 to 5 hours or high for 2 to 3 hours.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Pozole Step by Step
Prep: Gather the list of ingredients for this easy red pozole recipe. Dice the onion, mince the garlic, drain and rinse the hominy, and shred any cooked or leftover chicken you have on hand.
Sauté the Aromatics: Heat 3 tablespoons of olive oil in a large pot set over medium heat. Then add 1 diced medium yellow onion and 4 minced cloves of garlic, and cook until softened, about 5 minutes. Stir in 1½ teaspoons of ground cumin, ½ teaspoon of dried oregano, 2 tablespoons of ground New Mexico chili pepper, and 1 tablespoon of ground California chili pepper, cooking for 1 minute, or until fragrant. Don’t rush this part–it’s important to let all the flavors meld and bloom.
Add the Stock: Next, add 4 cups of chicken stock and 2 cups of water, then bring to a boil.
Stir in the Chicken and Hominy: Stir in 30 ounces (2 cans) of drained and rinsed white hominy, along with the shredded meat. Season with 1 teaspoon of sea salt and ½ teaspoon of ground black pepper. Bring back to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
Taste and Adjust: Taste your chicken pozole and adjust seasoning with more salt if needed. If you like a lighter bowl, add more broth or water to thin.
Garnish and Serve: Ladle red pozole into bowls and serve hot with desired toppings. I like mine with shredded green cabbage, sliced radishes, lime wedges, and chopped fresh cilantro!
How to Store, Freeze, and Reheat
Store leftover chicken pozole rojo in an airtight container. Store any fresh toppings separately.
- Fridge: Keep soup in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat: Reheat pozole in a large pot set over medium-low heat, stirring regularly until warmed through. You can also microwave individual portions for 30 seconds at a time until hot.
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