Look, I am all for authenticity. However, it has to be balanced with usability. This Chicken Pozole Rojo soup hits on both points, it’s all the deep rich flavors that are classic to a Pozole, however, it is bright with the use of tomatillos, and topped with some amazing items.

This dish is perfect for winter when all you want to do is stay inside and settle down with a cozy meal while you pay some neighborhood kids to shovel your driveway.

Chicken Pozole Rojo
Serves 6
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 1 pound tomatillos with husks removed, rinsed and cut in half
  2. 1 jalapeno rinsed and cut in half
  3. 4 tablespoons extra-virgin olive oil divided
  4. 1 1/2 pound boneless, skinless chicken thighs cut into 3/4-inch chunks
  5. 1 spanish onion finely chopped
  6. 2 poblano chiles stemmed and seeds removed, finely chopped, about a cup
  7. 2 medium garlic cloves finely chopped
  8. 1 tablespoon ground chile powder
  9. 1/2 tablespoon ground cumin
  10. 1 14 ounce can diced fire-roasted tomatoes
  11. 2 chipotle en adobo finely chopped
  12. 2 1/2 cups low sodium vegetable stock, chicken stock, or water
  13. 1 28 ounce can hominy
  14. 1 cup fresh cilantro leaves and stems (rough chopped plus more for garnish)
  15. 8 ounces Mexican Crema (or sour cream) for garnish (optional)
  16. 1 cup thinly sliced red cabbage for garnish (optional)
  17. 1 cup thinly sliced radish for garnish (optional)
  18. tortilla chips for garnish (optional)
Instructions
  1. On a sheet pan place the tomatillos and jalapeno and place in the broiler on high for about 10 minutes or until charred. Remove the tomatillos and jalapeno from the oven, and set aside to cool.
  2. In a large dutch oven over high heat place 2 tablespoons of oil. Use paper towels to dry the chicken pieces and season with kosher salt and black pepper. Once the pan has started to smoke add the chicken thighs. Sear both sides of the pieces about 2 minutes per side. Transfer the chicken to a large plate and set aside. Add another tablespoon of olive oil, and add the onions and poblanos. Cook until they have softened and slightly caramelized, about 10 minutes. Lower the heat if it starts to burn.
  3. Add the final tablespoon of olive oil, garlic, and spices. Stir and cook for an additional minute or until the spices turn fragrant. Add the tomatillo-jalapeno mixture and cook for an additional minute. Add the tomatoes and start to deglaze the pan by scraping up the bits on the bottom of the pan with a wooden spoon. Then add the chicken stock and hominy. Once the pozole has come to a simmer, reduce the heat to low, cover, and allow to cook for 10 minutes to let the flavors meld together.
  4. Add the chicken pieces and the chopped cilantro, cover and allow to cook for an additional 20 minutes to make sure the chicken is cooked all the way through. Taste an adjust for seasoning. If you want to make the pozole more spicy add an additional chipotle or adobo sauce. To serve, ladle the 1 1/2 cups into shallow wide bowl and top each bowl with the garnish at eat with chips.
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