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Pozole Rojo with Chicken

Dried red chilies are worth seeking out. Their roasty, toasty flavor brings complexity to this quick and easy soup brimming with hominy and spices.

Serves 6
Ready in 30 mins
Prep time 8 mins
Cooking time 22 mins
316 calories per serving


> 1 (3 oz) pkg dried ancho chiles, stems and seeds removed
> 2 cups water
> 1 bunch green onions, roughly cut up
> 2 tbsp vegetable oil
> 1 tbsp minced garlic
> 2 tsp ground cumin
> 6 cups reduced-sodium chicken broth
> 2 (15 oz) cans white hominy, drained
> 4 cups shredded cooked chicken
> 2 tsp sugar


In a medium microwave-safe bowl, combine the chilies and water. Cover with vented plastic and microwave 2 min. Let stand 5 min.
To a blender, add the chilies and water along with the green onions. Blend until smooth.
In a large saucepot, heat the oil on medium. Add the garlic and cumin. Cook 2 min., stirring often. Add the broth, hominy, chicken, chili mixture, and sugar. Partially cover and heat to a boil on high. Reduce heat and simmer 10 min., stirring occasionally. Season with salt to taste.


Garnish with thinly sliced radishes and finely chopped jalapeños for fresh crunch.

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