Red Chicken Posole Pozole
Dive into the warm, comforting flavors of Red Chicken Posole Pozole, a traditional Mexican stew brimming with bold, smoky goodness. This hearty dish features tender shredded chicken thighs simmered in a vibrant, homemade chile sauce crafted from dried guajillo and ancho chilies, garlic, and aromatic spices like cumin and oregano. It's paired with plump white hominy, creating a satisfying texture that soaks up the rich, savory broth. Topped with fresh garnishes like crunchy shredded cabbage, crisp radishes, cilantro, and a squeeze of zesty lime, this posole is a feast for the senses. Perfect for cozy family dinners or festive gatherings, it's ready to serve in just over an hour and pairs beautifully with warm corn tortillas. Experience a true taste of Mexican culinary tradition with this unforgettable red posole recipe.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 5 pieces dried guajillo chilies
- 3 pieces dried ancho chilies
- 6 pieces garlic cloves
- 1 large white onion
- 8 cups chicken broth
- 2 15-ounce cans canned white hominy, drained and rinsed
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1.5 teaspoons kosher salt
- 2 tablespoons vegetable oil
- 0.5 cup radishes, thinly sliced
- 1 cup shredded green cabbage
- 0.25 cup cilantro leaves
- 2 pieces lime wedges
- 4 pieces corn tortillas (optional)
Instructions
Place the chicken thighs in a large pot and cover them with the chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and set aside. Reserve the broth.
While the chicken is cooking, prep the chilies. Remove the stems and seeds from the guajillo and ancho chilies. Rinse them under cold water.
In a medium saucepan, bring 2 cups of water to a boil. Add the cleaned chilies and simmer for 10 minutes, or until they are softened. Remove the chilies from the water and reserve 1 cup of the soaking liquid.
In a blender, combine the softened chilies, garlic cloves, half of the onion (roughly chopped), cumin, oregano, 1 teaspoon of kosher salt, and the reserved soaking liquid. Blend until smooth, then strain the mixture through a fine-mesh sieve to remove any solids, creating a smooth chile sauce.
Dice the remaining half of the onion. Heat the vegetable oil in the large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Pour the strained chile sauce into the pot with the onions and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Shred the cooked chicken thighs using two forks. Add the shredded chicken, reserved chicken broth, hominy, and an additional 0.5 teaspoon of kosher salt to the chile sauce. Stir everything together and bring to a simmer. Cook for 20-25 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed. Remove the pot from heat.
Ladle the posole into bowls. Garnish with shredded cabbage, sliced radishes, cilantro leaves, and lime wedges. Serve alongside warm corn tortillas if desired.
Nutrition Facts
Calories |
3545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6187 mg | 269% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 45.4 g | ||
| Protein | 293.4 g | 587% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 657 mg | 51% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 7242 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
