Quick and hearty pozole rojo made easy with rotisserie chicken!
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion
- 4 cloves garlic
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 tablespoons ground New Mexico chili pepper
- 1 tablespoon ground California chili pepper
- 4 cups chicken stock
- 2 cups water
- 30 ounces canned white hominy
- 1 rotisserie chicken
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 cups finely shredded green cabbage
- 1/2 cup chopped fresh cilantro
Method
- 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 11/2 teaspoons of ground cumin, 1/2 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.
- Next, add 4 cups of chicken stock and 2 cups of water, then bring to a boil.
- 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 1/2 teaspoon of ground black pepper. Bring back to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
- 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.
- 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!
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
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.
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.