Red Chicken Pozole
An iconic and hearty Mexican soup made with hominy in a dried chili broth, served with fresh garnishes that provide texture and brightness.
150 min
Medium
Mexicana
6 servings
The story behind
Pozole is a celebratory dish with pre-Hispanic roots that symbolizes Mexican hospitality. As seen in the image, this version stands out for its rich, vibrant red broth, traditionally served in a clay bowl. The presentation is elevated with classic toppings added just before serving: shredded cabbage, a fresh radish slice, and a sprig of cilantro, accompanied by a squeeze of lime to balance the flavors.
Instructions
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1Cook the hominy in a large pot with water until it blooms.
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2Add the chicken and cook until tender; remove the chicken, shred it, and return it to the pot.
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3Blend the chilies with a bit of water, garlic, and onion; strain and pour the sauce into the pot to create the characteristic red color.
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4Season with salt and oregano, allowing the flavors to meld over low heat.
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5Serve in a clay bowl and top with shredded cabbage, radish, and cilantro as shown in the image.
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