Red Chile Chicken Posole
Warm, hearty, and brimming with bold flavors, Red Chile Chicken Posole is a quintessential Mexican comfort food that’s perfect for cozy nights or festive gatherings. This satisfying stew combines tender, shredded chicken thighs simmered in a rich, smoky broth infused with rehydrated guajillo and ancho chiles for a depth of flavor that’s both earthy and slightly spicy. Hominy adds a rustic, chewy texture, while aromatic spices like cumin and oregano elevate each bite. Finished with vibrant garnishes like crunchy radishes, crisp cabbage, fresh cilantro, and a squeeze of lime, this dish is as visually stunning as it is delicious. Ready in just over an hour, Red Chile Chicken Posole is an easy yet impressive recipe that brings authentic Southwestern flavors straight to your table.
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Recipe Information
Ingredients
- 2 lbs Chicken thighs (bone-in, skinless)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 8 cups Chicken broth
- 4 pieces Dried guajillo chiles (stems and seeds removed)
- 2 pieces Dried ancho chiles (stems and seeds removed)
- 30 oz Hominy (drained and rinsed)
- 1 tsp Cumin
- 1 tsp Dried oregano
- 2 tsp Salt
- 0.5 tsp Black pepper
- 2 limes Fresh lime (cut into wedges, for serving)
- 6 pieces Radishes (thinly sliced, for garnish)
- 2 cups Shredded green cabbage (for garnish)
- 0.5 cup Fresh cilantro (chopped, for garnish)
Instructions
Place the chicken thighs, diced onion, and garlic in a large pot. Add 8 cups of chicken broth and bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked and tender.
While the chicken is cooking, rehydrate the dried guajillo and ancho chiles. Place the chiles in a bowl and cover them with hot water. Let them soak for 15 minutes, then drain.
Transfer the soaked chiles to a blender. Add 1 cup of the cooking liquid from the pot and blend until smooth. If necessary, add more liquid a little at a time to achieve a thick, pourable consistency. Strain the chile puree through a fine mesh strainer and set aside.
Remove the cooked chicken from the pot and shred it using two forks. Discard the bones and set the shredded chicken aside.
Add the chile puree, cumin, oregano, salt, and black pepper to the pot. Stir to combine and bring the mixture to a simmer.
Add the hominy to the pot and cook for 10 minutes to allow the flavors to meld.
Return the shredded chicken to the pot and simmer for an additional 10 minutes.
Taste and adjust the seasoning with more salt or pepper if needed.
Serve hot, garnished with lime wedges, radish slices, shredded cabbage, and fresh cilantro. Enjoy your Red Chile Chicken Posole!
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.4 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1252 mg | 27% | |
*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.
