Pozole Rojo de Pollo (Red Chicken Pozole)
A deep red guajillo broth with tender chicken and plump hominy, piled with crunchy cabbage, radish and lime.
Made with Pozole rojo base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £7.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour your ready made pozole rojo base (see the base recipe) into a large pot with the water and bring to a gentle simmer over a medium heat.
- 2
Add the chicken thighs, cover and simmer gently for 35 minutes, until the meat is tender and cooked all the way through.
35 min - 3
Lift the chicken onto a board. Pull the meat from the bones in big shreds, throw away the skin and bones, and return the meat to the pot.
- 4
Stir in the hominy and simmer uncovered for 15 minutes so it takes on the colour and flavour of the broth.
15 min - 5
Taste and add a pinch of salt or a squeeze of lime if it needs lifting.
- 6
Ladle into deep bowls. Put the cabbage, radish, onion, lime wedges and oregano on the table so everyone tops their own, and serve with the tostadas.
Tips
- Bone-in thighs give a richer broth than breast and stay juicy. If you only have breast, simmer it for 20 minutes and do not boil hard.
- Rub the oregano between your palms over the bowl to wake up its aroma before you eat.
- No hominy? Use tinned chickpeas, drained and rinsed. It is not traditional but the texture works.
Storing and freezing
Keeps in the fridge for 3 days without the garnishes. Freeze the soup in portions for up to 3 months and reheat until steaming hot all the way through.
Questions
Can I use chicken breast instead of thighs?
Yes. Simmer two large breasts for about 20 minutes, until cooked through, then shred. The broth will be a little lighter because there is no bone or skin.
Where do I buy hominy in the UK?
Look for tinned white hominy or "pozole corn" in Mexican food shops and online. Some larger supermarkets stock it in the world foods aisle.
Is this pozole spicy?
It is warming rather than fiery. Guajillo and ancho give depth more than heat. The heat comes from the optional arbol chillies in the base, so leave them out for a mild bowl.
More made with pozole rojo base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.