Red Chicken Pozole


There is nothing better than a comforting bowl of soup during the chilly months of winter. In my house, the more flavor, the better, so I decided to make Red Chicken Pozole, and I'm happy that I did. I cooked onions with a mixture of spices such as ancho chili powder, cumin, smoked paprika, and a few others; I then added tomato paste and garlic. Once the base was made, I added chicken broth, tomatoes, hominy, and chicken. Before I knew it, I was sitting down to a bowl of pure deliciousness topped with some radishes and cilantro. This soup was a winner at my house.


Ingredients for Red Chicken Pozole:


2 pounds boneless and skinless chicken thighs

5 tablespoons grapeseed oil

2 onions, chopped

4 cloves garlic, minced

3 cans white hominy, rinsed and drained

1 -14 1/2 ounce can petite diced tomatoes

6 cups chicken broth

1 tablespoon tomato paste

kosher salt

black pepper


Spice Mixture:

1 teaspoon dried oregano

2 teaspoons ancho chili powder

2 teaspoons chili powder

1 1/2 teaspoon cumin

3/4 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon black pepper


Combine the spices and set aside.


Serve Red Chicken Pozole with cilantro and thinly sliced radishes.


Time-Saving Tip: The pozole can be prepared a day in advance and gently reheated before serving.


Let's see what we need.



Saute the onions and spice mixture for a few minutes and then add the tomato paste and garlic and saute for a minute.


Season the chicken with salt and pepper and add to the onion mixture. Cook the meat for a few minutes on each side over medium heat, taking care not to brown the meat.

Stir in the tomatoes, hominy, and broth.

Bring the mixture to a boil and then reduce the mixture to a simmer. Continue cooking until chicken is cooked thru 20-25 minutes.

Transfer the chicken to a baking dish and shred. I find it is easiest to do this using two forks. When the chicken is shredded, please return it to the pot to heat through and adjust seasonings.


It's ready! Red Chicken Pozole is so delicious and comforting. This one happens to be so easy to prepare, and leftovers are great. I like to top mine with thinly sliced radishes and cilantro; it has so much flavor nothing else is needed. I can eat this every night of the week.


Enjoy!


Red Chicken Pozole:


  • 2 pounds boneless and skinless chicken thighs

  • 5 tablespoons grapeseed oil

  • 2 onions, chopped

  • 4 cloves garlic, minced

  • 3 cans white hominy, rinsed and drained

  • 1 -14 1/2 ounce can petite diced tomatoes

  • 6 cups chicken broth

  • 1 tablespoon tomato paste

  • kosher salt

  • black pepper

  • Spice Mixture:

  • 1 teaspoon dried oregano

  • 2 teaspoons ancho chili powder

  • 2 teaspoons chili powder

  • 1 1/2 teaspoon cumin

  • 3/4 teaspoon smoked paprika

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • Combine the spices and set aside.

  • Serve Red Chicken Pozole with cilantro and thinly sliced radishes.

  • Saute the onions and spice mixture for a few minutes and then add the tomato paste and garlic and saute for a minute.

  • Season the chicken with salt and pepper and add to the onion mixture. Cook the meat for a few minutes on each side over medium heat, taking care not to brown the meat.

  • Stir in the tomatoes, hominy, and broth.

  • Bring the mixture to a boil and then reduce the mixture to a simmer. Continue cooking until chicken is cooked thru 20-25 minutes.

  • Transfer the chicken to a baking dish and shred. I find it is easiest to do this using two forks. When the chicken is shredded, please return it to the pot to heat through and adjust seasonings.

  • Time-Saving Tip: The pozole can be prepared a day in advance and gently reheated before serving.


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