Red Pozole

Ingredients

• 2garlic cloves
• ½white onion
• 2ancho chillies, seeded and deveined
• 5guajillo or New Mexico dried chillies, seeded and deveined
• 480 ml (2 cups)warm water
• 680 g (4 cups)prepared hominy, rinsed
• 1 smallchicken, cut into pieces
• 1white onion, halved
• 4garlic cloves, halved
• 2whole cloves
• 3allspice berries
• 4 sprigs eachthyme, oregano and coriander
• 2.8 litres (12 cups)water
• To tastesalt
• To tastelime, sliced radish, chopped onion, chopped coriander, dried oregano, sliced romaine lettuce, avocado, corn tostadas and cream

Instructions

1. 1

   Toast the chillies

   On a warm griddle, roast the 2 garlic cloves and ½ white onion until charred. Add the chillies and toast carefully so they do not burn. Put them in a blender with 480 ml (2 cups) warm water and leave to soften for 10 minutes, then blend until smooth.

2. 2

   Simmer the chicken

   Put the chicken, halved onion, halved garlic cloves, cloves, allspice, thyme, oregano and coriander in a large pot. Cover with 2.8 litres (12 cups) water and simmer gently for 1 hour. Strain the broth and shred the chicken meat.

3. 3

   Finish the pozole

   Warm the pot and strain in the chilli sauce. Simmer for 1 minute, then pour in the broth and add the hominy and shredded chicken. Season with salt and simmer for 30 minutes. Serve with the garnishes.

What is red pozole?

Pozole is a traditional Mexican soup built around hominy, the plump kernels of treated maize, and a flavourful broth. Red pozole gets its colour and depth from dried chillies blended into a sauce.

This Jalisco-inspired version uses chicken, although pork is a familiar choice in classic preparations. Slow-simmered chicken broth and a selection of garnishes make it a generous dish for serving a group.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 42g protein, 48g carbs, 17g fat.

Hominy supplies most of the carbohydrates, while the chicken provides most of the protein and some of the fat. Cream and avocado can add more fat, and tostadas contribute extra carbohydrates, so the nutrition will vary with the toppings you choose. For a balanced bowl, add plenty of radish and romaine and choose your tostada and cream portions to suit.

The chilli sauce

Charring the garlic and onion adds a roasted flavour to the sauce. Toast the chillies briefly and watch them closely: if they burn, they can make the broth taste bitter.

Soaking the toasted chillies in warm water for 10 minutes helps them soften before blending. Straining the blended sauce into the pot removes any tough flecks.

A gentle chicken broth

Low, gentle simmering gives the chicken time to flavour the broth without making it cloudy from a vigorous boil. The onion, garlic, whole cloves, allspice and herbs add aromatic background notes.

Once the chicken is cool enough to handle, remove the meat from the bones and shred it. Straining the broth before returning the meat keeps the soup easy to eat.

Hominy and texture

Rinse prepared hominy before adding it to the pot, then simmer it in the sauce and broth for 30 minutes so it can take on their flavour. The kernels should be tender and plump, while still holding their shape.

For a heartier, thicker broth, purée ½ cup of the hominy with the chilli sauce. This is an optional change suggested for this recipe.

Seasoning and timing

The chicken cooks for 1 hour before the strained broth is combined with the sauce, hominy and shredded meat for a further 30 minutes. Keep the simmer gentle during both stages.

Add salt after combining the broth and sauce, then taste again before serving. Chillies vary in intensity, so the final balance may need a little adjustment.

Garnishes and serving

Offer the garnishes separately so everyone can finish their bowl to taste. Lime, radish, chopped onion, coriander, dried oregano, romaine, avocado and cream provide a mix of bright, crisp and creamy contrasts.

Serve the soup with corn tostadas on the side. Their crunch pairs well with the soft hominy and tender chicken.

Recipe notes & tips

• Toast the chillies briefly and keep them moving so they do not scorch.
• Use prepared hominy and rinse it well before adding it to the broth.
• Keep the chicken at a gentle simmer for tender meat and a clean-tasting broth.
• Strain the chilli sauce into the pot to catch any coarse pieces.
• Set out the garnishes in separate bowls for easy serving.
• Squeeze lime into each bowl just before eating for a fresh finish.

Variations

• Use pork: Swap the chicken for pork, or use a mixture of both as the description suggests.
• Thicken the broth: Blend ½ cup of hominy with the chilli sauce before adding it to the pot.
• Adjust the chillies: Use fewer dried chillies for a milder sauce.
• Add more crunch: Serve with extra sliced radish and romaine.
• Choose your toppings: Let each person add avocado, cream, oregano and lime to taste.

Common mistakes to avoid

• Burning the chillies: Toast them carefully and remove them as soon as they are fragrant.
• Boiling the chicken hard: Keep the pot at a gentle simmer for a more delicate broth.
• Skipping the soak: Leave the toasted chillies in warm water for 10 minutes before blending.
• Adding unstrained sauce: Strain it into the pot for a smoother broth.
• Under-seasoning the soup: Taste and adjust the salt after adding the sauce and broth.
• Overloading every bowl with toppings: Serve garnishes separately so their flavours and textures stay distinct.

How to store

Refrigerate leftover pozole in a covered container for up to 3 days. Reheat gently on the hob until piping hot, adding a splash of water if the broth has thickened; store fresh garnishes separately and add them just before serving.

Frequently asked questions