Pozole Rojo with Chicken and Guajillo Broth
There's something deeply comforting about a steaming bowl of pozole rojo. The rich, smoky guajillo broth clings to tender chicken and hominy, while crunchy radishes, crisp lettuce, and a squeeze of lime add freshness. This recipe is my weeknight-friendly take on the Mexican classic, using chicken instead of pork for a lighter but equally soulful result. The toasted chiles and spices fill your kitchen with an irresistible aroma. Top it with whatever you love—avocado, oregano, or a drizzle of crema—and watch it disappear.
Ingredients
- chicken thighs, boneless skinless600g
- guajillo chiles, stemmed and seeded4
- ancho chile, stemmed and seeded1
- canned hominy, drained and rinsed800g
- onion, chopped1 medium
- garlic cloves4
- dried oregano1 tsp
- ground cumin1 tsp
- chicken broth1 L
- vegetable oil2 tbsp
- salt1 tsp
- radishes, thinly sliced4
- lime, cut into wedges1
- fresh cilantro, chopped30g
Directions
- 1
In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 30 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes.
- 2
Meanwhile, heat the oil in a large pot over medium-high heat. Season the chicken with salt and brown on both sides, about 4 minutes per side. Remove and set aside.
- 3
In the same pot, sauté the onion and garlic until soft, about 5 minutes. Add the oregano and cumin and cook for 30 seconds.
- 4
Drain the soaked chiles, reserving 1 cup of soaking liquid. Blend chiles with the reserved liquid until smooth. Strain the mixture into the pot, pressing on solids.
- 5
Return the chicken to the pot, add the hominy and chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 25 minutes until chicken is cooked through. Shred the chicken with two forks.
- 6
Ladle into bowls and serve with radishes, lime wedges, and cilantro.
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