"Emotional Rescue" Smoked Chicken Pozole Rojo

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Silky smooth, spicy, and comforting all at the same time – chicken pozole rojo is a Mexican food classic that needs to be on your radar!

the flavor, the color, the aroma, but all around ease to cook make this a must for that weeknight dinner. Work is minimal but presentation is somethin somethin kinda special.

I added a Caribbean twist to my version of authentic Mexican pozole. Trini green seasoning actually is delicious seasoning base that pairs well with the vibrant red chili sauce. Plus to go even a lil extra I dropped in some Texas-style smoked chicken!

What is pozole?

Pozole is a traditional Mexican soup or stew made with hominy, meat (usually chicken, pork shoulder or pork butt), and seasoned with a variety of spices. There are three main types of pozole:

1. Pozole Rojo: This type of pozole is red in color and is made with dried chili peppers, which gives it a spicy and smoky flavor. It is usually served with shredded cabbage, chopped onions, sliced radishes, and lime wedges. The soup gets its vibrant red color from the red chile sauce base made usually with dried guajillo, ancho, and pasilla peppers, which are rehydrated and pureed to create a flavorful broth.
2. Pozole Blanco: This type of pozole is white in color and is made without any chili peppers, so it has a milder flavor compared to the other two types. It is usually served with the same toppings as Pozole Rojo.
3. Pozole Verde: This type of pozole is green in color and is made with fresh green chili peppers, tomatillos, and cilantro. It has a bright and tangy flavor and is usually served with avocado slices, chopped onions, and lime wedges.

Each type of pozole has its own unique flavor and is often associated with different regions of Mexico.

Beats and Eats (music to pair with posole)

Hominy Stew Ingredients

For the Pozole

• Leftover Smoked Chicken - I used smoked chicken to change things up but if you don't have access to it use boneless, skinless chicken breasts or chicken thighs instead.
• Olive oil
• Yellow Onion
• Canned Hominy
• Garlic Cloves
• Dried Mexican oregano
• Ground Cumin
• Black Pepper
• Smoked Paprika
• Kosher Salt
• Salt and black pepper
• Water
• Bay leaves
• Trinidad Green Seasoning
• Lime Juice

For the Chile Sauce

• Dried guajillo chiles, stemmed and seeded
• Dried ancho chiles, stemmed and seeded
• Yellow Onions
• Tomatilloes
• Garlic Cloves
• Garnishes: shredded cabbage, sliced radishes, tortilla chips, fresh cilantro, sliced avocado, lime wedges, hot sauce, pickled red onions, pickled cactus

Note: You can adjust the amount of chiles used based on your preference for spice level.

How To Make Pozole Rojo (step by step)

Make The Red Chili Sauce

Remove veins and seeds from the dried chilis. Place them in large bowl.

Heat water in the microwave or boil on your stovetop. Cover the dried peppers with the water. If necessary weigh the chilis down with a smaller bowl or plate. Allow chilis to rehydrate.

Place rehydrated chilis in blender, along with the tomatillos, onions, garlic, and a quarter of the spices, plus about a cup of the water reserved from the rehydrating process.

Make The Pozole

Heat olive oil in a large dutch oven pot. Brown chicken quickly on both sides. Set aside.

Sauté the onions in the pot for 2-3 minutes. Add the garlic and cook another 30 seconds. Add the bay leaf, the green seasoning, and the red chili sauce. Mix well and allow to simmer for a minute then add the chicken. Cook covered for an hour.

Place ½ cup of the broth and ¼ cup of the hominy in a food processor or blender. Puree and add back to the pozole as a thickener. Add the remaining hominy and cook for another 10-15 minutes.

Finish with ¼ cup of fresh lime juice or cider vinegar.

Serving Suggestions

Pozole is typically served with a variety of toppings, such as shredded cabbage, sliced radishes, pickled red onion, and fresh chopped cilantro. You can also serve pozole rojo with other popular toppings like avocado, lime wedges, and tortilla chips.

Also, keep some fresh corn tortillas on hand to dip into the rich sauce.

What To Serve With Pozole Rojo

Chicken Pozole Rojo can be served with a variety of side dishes, depending on your preference. Here are some ideas:

1. Tostadas or Tortilla Chips: Serve your pozole with crispy tostadas or tortilla chips for a crunchy texture and to scoop up the soup.
2. Mexican Rice: A side of Mexican rice, flavored with tomato, onion, and spices, is a great complement to the flavors of pozole.
3. Refried Beans: Refried beans, either homemade or store-bought, are a classic side dish for Mexican cuisine and pair well with pozole.
4. Guacamole: Fresh guacamole, made with avocado, tomato, onion, lime juice, and salt, is a great addition to any Mexican dish, including pozole.
5. Mexican Street Corn: Grilled or roasted corn on the cob, slathered with a mixture of mayonnaise, cotija cheese, chili powder, and lime juice, is a popular street food in Mexico and a tasty side dish for pozole.
6. Margaritas: A refreshing margarita, made with tequila, lime juice, and triple sec, is a perfect drink to accompany a bowl of pozole.

Cooking Tips and Considerations When Making Posole

1. Choosing the right hominy: Hominy is the key ingredient in pozole. It is made by soaking dried corn kernels in an alkaline solution, which removes the hull and germ and gives it a unique texture and flavor. When buying hominy, look for brands that use high-quality corn and avoid those that contain preservatives or artificial flavors.
2. Making the pozole broth: The key to a delicious pozole is a rich and flavorful broth. To achieve this, use a combination of dried chiles (such as guajillo and ancho), garlic, onion, and Mexican oregano. Be sure to remove the chile stems and seeds before blending them with the other ingredients
3. You can adjust the amount of chiles used based on your preference for spice level. Removal of seeds and veins also help to manage heat levels.
4. Use a Variety of Dried Chiles: For the most authentic flavor, use a combination of dried guajillo and ancho chiles. Toast them in a dry skillet before soaking them in hot water to bring out their flavor and soften them. Adding a pasilla is also an option when making more traditional Mexican pozole.
5. Blend the Chile Sauce: After soaking the chiles, blend them with garlic, onion, and some of the chicken broth to create a smooth sauce.
6. Garnish with Fresh Toppings: Serve your pozole with a variety of fresh toppings, such as shredded lettuce or cabbage, sliced radishes, and sliced avocado. These toppings add color, texture, and flavor to the dish.
7. Make it Ahead of Time: Pozole tastes even better the next day after the flavors have had time to meld together. You can make it ahead of time and reheat it on the stove. Just be sure to add the chicken at the last minute so it doesn't overcook.
8. This recipe also works for pozole verde if you prefer green stew to red.
9. For more flavor you can use a low sodium chicken broth in place of water.

Are pozole and posole the same?

Yes, pozole and posole refer to the same dish. "Pozole" is the Spanish spelling, while "posole" is the Americanized version.

Frequently Asked Questions

Can I make Pozole Soup in a slow cooker?

Yes, you can make pozole in a slow cooker or crockpot. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours. If using fresh chicken just be sure to brown the chicken in a skillet first.

WHERE CAN I FIND DRIED CHILIES?

Dried chiles can be found in many grocery stores, specialty markets, and online retailers that carry Mexican or Latin American ingredients. Look for them in the international aisle or in the spice section of the store. If you can't find them locally, there are many online retailers that sell dried chiles, such as Amazon or Mexican grocery stores' websites.

HOW DO I THICKEN pozole rojo?

Pozole Rojo is typically a thick and hearty soup, but if you find that your pozole is too thin, you can thicken it using the following methods:

1. Simmer longer: Continue to simmer the pozole for an additional 10-15 minutes to allow more liquid to evaporate and the soup to thicken.
2. Add Masa Harina: Masa Harina is a type of corn flour used in Mexican cuisine. Mix a tablespoon or two of masa harina with some water to make a smooth paste, then stir it into the pozole. Simmer for a few more minutes until the pozole thickens.
3. Add Cornstarch: Mix a tablespoon of cornstarch with some cold water to make a slurry, then stir it into the pozole. Simmer for a few more minutes until the pozole thickens.
4. Puree some of the Hominy: Using an immersion blender or a regular blender, puree some of the hominy until smooth. Stir the puree back into the pozole to thicken it.

Note: If you're using any of these methods to thicken your pozole, be sure to taste it after it's thickened to make any necessary adjustments to the seasoning.

HOW SPICY IS Pozole?

The spiciness level of Pozole can vary depending on the recipe and the amount of chili peppers used. Pozole rojo typically has a mild to medium spiciness level.

If you prefer your pozole to be less spicy, you can use fewer chili peppers or remove the seeds and veins from the peppers before adding them to the soup. For more heat leave more of the seeds in play.

Keep in mind that adding toppings such as chopped onions, cilantro, and lime can also help balance out the spiciness of the pozole.

What chili peppers are best for pozole rojo?

The best chili peppers to use for pozole rojo are dried guajillo, ancho, and pasilla peppers. These three types of peppers are commonly used in Mexican cuisine and are readily available in most grocery stores.

Guajillo peppers have a mild to medium heat with a slightly sweet and smoky flavor. Ancho peppers have a mild to medium heat with a fruity, slightly sweet flavor. Pasilla peppers have a mild heat with a rich, earthy flavor. I only used the ancho and guajillo peppers since I wanted a really bright red color.

Using a combination of peppers will give your pozole rojo a rich and complex flavor with a mild to medium heat level. Be sure to remove the seeds and stems from the peppers before using them in the recipe.

Can I make pozole with chili powder?

While chili powder can be used as a substitute for dried chili peppers in some recipes, it is not recommended to use it as a substitute for the chili peppers in Pozole. Chili powder typically contains a blend of spices, including chili peppers, cumin, garlic powder, and other ingredients, which may alter the flavor and texture of the soup.

To achieve the traditional flavor and texture of Pozole, it's best to use dried chili peppers. If you cannot find these peppers, you can use a pre-made chili paste that is specifically labeled for making Pozole. Fiesta Market a large Mexican grocery chain in Texas actually offers prepackaged chili pastes for a few different chilis you can use as the base of the red sauce.

Using chili powder may result in a different flavor profile and consistency, so it's best to stick to the traditional ingredients for the best results.

How to Prep Pozole Recipe Ahead

Pozole is a great dish to prepare ahead of time, as the flavors actually get better with a lil time. Here are a few meal prep tips for bomb pozole!

1. Cook the broth ahead of time: You can make the broth up to two days in advance. Once the broth is cool, store it in an airtight container in the refrigerator.
2. Add the hominy and spices before serving: Hominy can be added to the broth and refrigerated for up to a day before serving.
3. Don't add toppings until serving: Toppings like chopped onions, cilantro, and lime should be added just before serving to keep them fresh and prevent them from becoming soggy.
4. Reheat the Pozole gently: When reheating the Pozole, be sure to do it gently over low heat to prevent the hominy from becoming too mushy.
5. Check the consistency: If the Pozole has become too thick while refrigerated, add a little bit of chicken broth or water to thin it out.

By following these tips, you can prepare Pozole ahead of time and have a delicious and satisfying meal ready to go when you're ready to serve it.

How many days is Mexican pozole good for?

Mexican pozole stored in an airtight container can last in the refrigerator for up to 4-5 days. To ensure the safety of the food, it's important to cool the pozole quickly and store it in the refrigerator within two hours of cooking.

If you have leftovers that you don't plan on eating within 4-5 days, you can freeze the pozole for up to 3 months. Thaw the pozole in the refrigerator overnight before reheating.

How to Store Red Chicken Pozole

To store Red Chicken Pozole, follow these steps:

1. Let it Cool: Allow the pozole to cool down to room temperature before storing it.
2. Store in an Airtight Container: Transfer the pozole to an airtight container with a lid. Glass or plastic containers with tight-fitting lids work well.
3. Refrigerate: Place the container in the refrigerator and store for up to 4 days.
4. Reheat Before Serving: To reheat the pozole, transfer it to a saucepan and heat over medium heat until heated through. Be sure to stir occasionally and add a splash of chicken broth if it looks too thick.

Note: Pozole can also be frozen for longer-term storage. Simply transfer it to a freezer-safe container or a plastic freezer bag, remove as much air as possible, and freeze for up to 3 months. To reheat, thaw the pozole in the refrigerator overnight, then follow the instructions for reheating above.

Make This Pozole Recipe

Mexican cooking meets the Caribbean in this delicious chicken pozole rojo recipe that you should definitely make. Not only does it make for a great meal, but it's a unique way to incorporate traditional Mexican cuisine into a busy lifestyle.

The bright flavors from the chiles and deep, earthy notes from the broth, and the smokiness are all part of what makes this dish so delicious.

If you make this wonderful recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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