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Easy Chicken Pozole Rojo and Verde: A Dual Recipe Guide

Close-up of a white bowl filled with rich red chicken pozole, featuring shredded chicken and large white hominy beans.
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Make authentic Mexican comfort food easily with this guide for both rich Red (Rojo) and vibrant Green (Verde) Chicken Pozole, featuring tender shredded chicken and hominy.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large white onion, quartered
  • 4 cloves garlic, peeled
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 (28 ounce) can white hominy, drained and rinsed
  • 6 cups chicken broth
  • For Rojo Sauce: 6 dried Guajillo chilies, 3 dried Ancho chilies, 1 teaspoon cumin, 1/2 teaspoon dried oregano
  • For Verde Sauce: 1 lb tomatillos, husked and rinsed, 1 jalapeño (seeds removed for less heat), 1/2 cup fresh cilantro, 1/4 cup white onion, 1 clove garlic
  • Garnishes: Sliced radishes, shredded cabbage, lime wedges, dried Mexican oregano, avocado slices

Instructions

  1. Cook the Chicken: Place chicken, quartered onion, 4 garlic cloves, bay leaf, and salt in a large pot. Cover with water or 4 cups of broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20 minutes. Remove chicken, reserving the cooking liquid (this is your base broth). Shred the chicken using two forks.
  2. Prepare Rojo Sauce (If making Red Pozole): Remove stems and seeds from dried chilies. Place chilies in a saucepan, cover with water, and simmer for 10 minutes until soft. Drain, reserving 1/2 cup of the soaking water. Blend the softened chilies with cumin, oregano, and reserved soaking water until smooth. Strain the sauce into a bowl.
  3. Prepare Verde Sauce (If making Green Pozole): Place tomatillos, jalapeño, cilantro, 1/4 cup onion, and 1 garlic clove in a small saucepan. Cover with water and simmer for 10 minutes until tomatillos turn dull green. Drain, reserving 1/2 cup of the cooking liquid. Blend all ingredients with reserved liquid until smooth.
  4. Assemble Pozole: Add the shredded chicken and rinsed hominy to the reserved cooking liquid/broth base. Bring to a simmer.
  5. Finish Rojo Pozole: Stir the strained Rojo sauce into the simmering pot. Taste and adjust salt. Simmer for 15 minutes to allow flavors to meld.
  6. Finish Verde Pozole: Stir the blended Verde sauce into the simmering pot. Taste and adjust salt. Simmer for 15 minutes.
  7. Serve: Ladle the hot pozole into bowls. Offer garnishes separately so each person can customize their bowl with radishes, cabbage, lime juice, and avocado.

Notes

  • For a slow cooker option, cook the chicken and broth in the slow cooker on low for 4-6 hours, then shred and add hominy and sauce before serving.
  • To make this a weeknight winner, use pre-cooked rotisserie chicken.
  • This recipe is naturally gluten free.

Nutrition

Find it online: https://fooddexterity.com/easy-chicken-pozole-rojo-verde-recipe/