A delicious, authentic recipe for Pozole Rojo made with chicken that can be made in an Instant Pot or on the stovetop. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free!
- 1 tablespoon olive oil
- 1 onion, diced
- 4–6 garlic cloves, rough chopped
- 4 ounce can diced green chilies
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, more to taste
- 1/2 teaspoon chipotle powder, more to taste
- 1 bay leaf
- 2 lbs chicken whole thighs (skinless, boneless)
- 4 cups chicken broth
- 3–4 cups cooked hominy -2 to 3 cans drained, or use pre-cooked dried hominy, see notes
- 1 dried Mexican Guajillo Pepper ( feel free to experiment with other Mexican dried chilies)
- juice from one lime ( 2–3 tablespoons)
Optional Toppings: avocado, lime wedges, jalapeño, shredded cabbage, thinly sliced onion, radish, grated cheese or Mexican sour cream.
Instant Pot Instructions
- Set instant pot to “Saute” function ( If cooking on the stovetop see notes)
- Heat oil and add onion and garlic, stirring. Once tender and fragrant, add green chilies and tomato paste. Add chili powder, cumin, salt, oregano and ground chipotle.
- Add chicken, broth and cooked hominy.
- If adding the dried chilies, break them in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors. If you have time, toast them in a dry skillet first to release their oils- or if not just add them in like that.
- Give a good stir and set instant pot to high pressure, for 14 minutes.
- Naturally, release the pressure, and using two forks, shred the chicken.
- Add the lime juice. Adjust spice level and salt. If your hominy was not salted, you will most likely need more. As this sits on “warm”, flavors will meld and get better. Leftovers, even better!
- Serve with avocado, lime, jalapeño, shredded cabbage or radish, and sour cream.
Stovetop Instructions: To cook on the stovetop, just follow the same instructions above using a heavy bottom pot or dutch oven. Then simmer the soup (covered) for 20-25 minutes, or until chicken thighs pull apart easily with a fork. After shredding the chicken, simmer for a few more minutes, adding lime juice, and adjusting salt to taste.
Originally I tried making this with dried hominy and it didn’t cook all the way through. Then I read that you should discard the water that dried hominy cooks in or soaks in. So I ended up using dried hominy that I cooked earlier (draining the cooking liquid). I loved the texture of the dried hominy best – a little heartier and toothsome.
For a thicker soup, you could blend half or a third of the hominy with some broth. I prefer brothy soups, but I know, not everyone does. 😉
For a brothier soup, feel free to add 2 more cups of chicken stock, adjusting salt to taste.
Chicken thighs offer the best flavor here but if you prefer chicken breasts, lower pressure cooking time to 8-9 minutes.
- Serving Size: 2 cups
- Calories: 319
- Sugar: 4.8 g
- Sodium: 566.8 mg
- Fat: 10 g
- Saturated Fat: 2.2 g
- Carbohydrates: 23.8 g
- Fiber: 4.6 g
- Protein: 32.6 g
- Cholesterol: 142 mg
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