This red pozole is a Mexican classic, made with tomatoes, peppers and chicken broth and thickened with corn tortillas.
By Le Creuset
January 19, 2022 by Le Creuset
Chicken Pozole Rojo
Recipe created for
6 3/4 qt. Round Wide Dutch Oven
Main ingredient
Poultry
Cook time
Under 1 hour
Serving size
10-12
Ingredients
2 tablespoons vegetable oil
1 large onion, roughly chopped
2-3 poblano peppers, cored, seeded and quartered
2 jalapeno peppers, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon fresh oregano leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 15-ounce cans plum tomatoes
3-4 corn tortillas, torn into pieces
7 cups chicken stock or low-sodium broth
1 cooked rotisserie chicken, meat pulled off and shredded
1 29-ounce can Mexican-style white hominy, drained
3-4 radishes, sliced
1-2 avocados, diced
Sour cream
Tortilla chips
Fresh lime wedges
Quick Tip
Style your own bowl by garnishing with toppings like radishes, avocado, sour cream, tortilla chips and a squeeze of fresh lime.
Recipe Preparation
Heat a 6 3/4 qt. Round Wide Dutch Oven over medium heat. Add vegetable oil, onion, poblanos, jalapenos and garlic. Sauté until onions are translucent, about 5 minutes. Add cilantro, oregano, salt and pepper and continue sautéing for 1-2 minutes more.
Add tomatoes and their juice and stir to combine. Add the corn tortilla pieces and chicken stock and bring to a simmer. Reduce heat and simmer until slightly thickened, about 10-15 minutes. Remove soup from the heat and carefully puree with an immersion blender until smooth (or pour into a blender jar and puree in batches).
Pour soup back into the Dutch oven and bring to a simmer over low heat. Stir in the shredded chicken and hominy, and simmer until the chicken and hominy are warmed through, about 5 minutes. Season to taste with salt and pepper, and serve garnished with the radishes, avocados, sour cream, tortilla chips and a squeeze of fresh lime.
