Chicken Pozole Rojo Recipe

a bowl of chicken pozole rojo topped with sliced radishes, cabbage, cilantro, and a lime wedge.

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This easy chicken pozole rojo is a hearty, comforting Mexican soup made with shredded rotisserie chicken, hominy, and a smoky red chili-tomato broth. Ready in under an hour but loaded with rich, authentic flavor!

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course, Soup

Cuisine: Mexican

Servings: people

Calories: 392kcal

Author: Becky Hardin

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

*Both kinds of chili are usually sold in inexpensive clear plastic sachets in the international foods aisle. Do not substitute regular “chili powder” blends, which contain spices like cumin and garlic that will throw off the flavor balance.

**Chicken stock creates a more luxurious texture. If you only have chicken broth or bouillon, dissolve 1-2 teaspoons of plain gelatin in the water and add it along with the broth for extra body. Since salt levels vary between brands and homemade broth, always taste before serving and add a pinch more if needed.

***White hominy is classic, but yellow hominy can be used for a slightly nuttier flavor. Frozen or dried hominy (soaked and cooked until tender) can be swapped in if available. If you can't find hominy, chickpeas or frozen corn is your next best bet.

****A plain, unsauced rotisserie chicken works best since heavily seasoned varieties can overpower the broth. Leftover roast chicken or poached chicken thighs also work well.

Becky's Top Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: Cook the base soup a day in advance, then reheat and add fresh toppings just before serving. This makes it a convenient option for meal prep or entertaining.

Storage: Store cooled soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Keep toppings stored separately.

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