Pozole Rojo

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Pozole Rojo recipe

Chicken Pozole


  • 1 tsp. olive oil (we used extra-virgin olive oil)
  • 1 lb. boneless chicken breasts and thighs, cubed (we cut ours into 1-inch cubes)
  • 3 Tbsp. ancho chile powder, divided
  • Salt and pepper to taste (we used Kosher salt and freshly ground black pepper)
  • 1 yellow onion, chopped
  • 2 jalapeños chopped
  • 3 cloves garlic, chopped
  • 8 cups chicken broth (we used reduced-sodium chicken broth)
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1 tsp. ground cumin
  • 1 (25-ounce) can hominy (we used Juanita’s Mexican Style Hominy)
  • 2 Tbsp. ancho paste
    • 5 dried anchos*
    • 1 Tbsp. olive oil (we used extra-virgin olive oil)
    • 1/4 cups chopped yellow onions
    • 1 clove garlic, chopped
    • Salt to taste (we used table salt)
  • 3 ounces tomato paste
  • Lime wedges, for serving
  • Cotija cheese**, cilantro and sliced roasted jalapeños (we took out the ribs and seeds before roasting) *** for garnish


  1. Start off by making the ancho paste:
    1. Take a large skillet out and set the heat to medium, adding the anchos in afterwards. Cook the peppers for a few minutes on each side or until they become fragrant (our peppers puffed up while toasting). Place the anchos in a large bowl and top with boiling water (we actually just put our peppers in the saucepan with the boiling water and turned off the heat). Cover the bowl (or saucepan in our case) and let them sit for roughly 20 minutes to soften.
    2. Take the anchos out of the water. Remove the stems and then slice them open so you can get all the seeds out. Place the stemmed and seeded peppers in a food processor and puree them afterwards.
    3. Take a skillet out (we used the same one the anchos got toasted in) and pour the tablespoon of olive oil in, setting the heat to medium. Once the oil’s hot, add in the ¼ cup of onions, stirring constantly for 3 to 4 minutes or until softened.
    4. Add the chopped clove of garlic into the skillet, continuing to cook for one additional minute, stirring occasionally (we kept stirring constantly). Take the skillet off the heat and add the onions and garlic to the food processor, add in a pinch of salt as well and puree until a thick paste forms.
  2. Take a large pot out and pour the teaspoon of olive oil in, setting the heat to medium.
  3. Season the cubed chicken with 1 teaspoon of the ancho chile powder as well as salt and pepper. Sear the chicken for a few minutes until they get browned.
  4. Add the onions and pepper into the pot, cooking for 5 minutes, stirring frequently. Add the garlic in and stir constantly for 1 minute.
  5. Add in the following ingredients, stirring to combine: broth, bay leaf, thyme, cumin, remaining chile powder, hominy, ancho paste and tomato paste. Turn the heat down to low and let the soup simmer for 30 minutes or longer (30 minutes did it for us).
  6. Serve in bowl with lime juice squeezed over the top and add the garnishes on afterwards.

*Ancho chile peppers are actually just dried poblanos. If you’ve never seen one before, this is what they look:

**We got our Cotija cheese to break apart by using a fork as seen here:

***We roasted our jalapeños at 400 degrees for roughly 26 minutes but honestly, leaving the jalapeño raw might be just as good since they’d add a nice crunch to the dish which is missing otherwise.

Overall this was a great dish but for ourselves, we prefer Bush’s hominy over this brand. The soup tastes good before even adding the lime juice but afterwards it adds a nice touch of acidity and brightness to the soup ! Surprisingly, this was not a spicy dish and our 2 jalapeños (which we left the ribs and seeds in) that we chopped up were both 4 ¼-inches long !

We know that plating is not our strong point….yet ! But this is tasty and we’ll be making it many more times in the future.

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Juanita’s, Bush’s, or Chile Pepper magazine.

Take care everybody !

Pork Pozole


  • 2 Tbsp. canola oil
  • 4 lb. pork shoulder, trimmed, cut into 1-inch chunks, seasoned with salt and black pepper
  • 3 cups diced white onions
  • 3 Tbsp. minced fresh garlic
  • 2 tsp. each ground cumin and dried oregano
  • 1 tsp. ground coriander
  • 1 dried bay leaf
  • 4 cups low-sodium chicken broth
  • 1 can tomato sauce (15 oz.)
  • 1 can diced tomatoes in juice (14.5 oz.)
  • 1 chipotle in adobo sauce, minced
  • 1 Tbsp. adobo sauce
  • 2 cans white hominy (15 oz. each), drained and rinsed
  • ½ cup chopped fresh cilantro
  • 2 Tbsp. fresh lime juice
  • Sliced radishes and avocado for garnish


  1. Take a large pot out and pour the oil in, setting the heat to medium-high. Sear the pork in two batches*, making sure the chunks of pork are seared on all sides. Once the pieces are seared, place them on a plate for the time being. Turn the heat down to medium and toss in the onions. Cover the pot and let the onions sweat for 5 minutes or until tender (5 minutes did the job for us). Take the lid off and add in the garlic, cumin, oregano, coriander and the bay leaf, stirring constantly for 1 minute.
  2. Stir in the broth, tomato sauce, diced tomatoes, minced chipotle, adobo sauce and add the pork (we included the accumulated juice from the plate) in as well (add the pork slowly or it’ll start causing the soup to splash everywhere). Turning the heat up if necessary, bring the soup up to a boil. Put the lid back on the pot and turn the heat down to low afterwards. Let the soup simmer for 2 hours or until the pork is tender (2 hours worked for us).
  3. Take the lid off and mix in the hominy, cilantro and lime juice, adding in salt and pepper if you think it needs any.
  4. Take the pot off the heat and add the garnishes onto your own portion.

*We don’t know what size of a pot they used, but you’re going to need to do more than just 2 batches if you want to get a nice sear on the pork. The first batch we did had pork covering the entire bottom of the pot and the meat turned out looking like this:

But after doing a second batch where we only added in enough to cover ½ of the bottom, we were able to get a nice sear as you can see:

We think it would take about 8-9 batches to sear all the meat if you start off with just ½ of the surface space being used to sear.

This dish is subtle in flavor but still tasty. It has a nice comforting feel to it when you’re eating.The meat is so tender ! It just falls apart so easily in your mouth. The tomatoes do add a nice acidity to the dish. You can taste a little of heat at the end if you’re eating the soup as is, but with the garnishes added on, the heat kind of disappears all together. The radish slices also add a nice contrast of texture against the soup as well as adding some flavor.

This recipe came from Cuisine Tonight.

We weren’t paid in any form to promote Cuisine Tonight.

Take care everybody !