Chicken Red Pozole Recipe

Chicken Red Pozole Recipe

This cosy and comforting Chicken Red Pozole is one of Mexico’s favourite dishes, it is a celebration dish and every family own its own special way to prepare it, but it always goes with hominy, which is this delicious corn grain that when combined with chicken or pork and chillies, they taste amazing.

The word pozole comes from the nahuatl word pozolli, which means stew. Traditionally made with pork, but it is also delicious with chicken. A crowd pleaser, a dish that everybody loves and it is perfect for this time of the year.


Serves 4

Prep 10 min

Cook 1hr



  • 1kg La Costeña pozole grains (hominy)
  • 3 Mextrade guajillo chillies cleaned stem and seeds off 
  • 8 on the bone chicken thighs
  • 2 medium tomatoes cut in half
  • 1 small onion peeled and cut in half
  • 3 garlic cloves peeled
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 2 tbsp salt
  • 1 1/2 litres water


  • 1 finely chopped white onion
  • 1 cup finely chopped fresh coriander
  • 7 radishes sliced
  • 4 limes cut in wedges
  • Spicy salsa
  • Dried oregano


In a large Dutch oven casserole dish place the chicken thighs and cover them with water. Add the bay leaf, garlic, onion, oregano and salt and bring it to a boil, make sure to remove any impurities. When it starts boiling, lower the heat and cook for 20 min.

Once the chicken has been cooking for 20 min, add the tomatoes and the Mextrade Guajillo chillies that have been cleaned previously. Cook them for 10 min.

Remove the guajillo chillies, tomato, onion and garlic cloves, place them in a blender and blend very well until smooth.

Rinse the La Costeña pozole grains (hominy) very well, to remove the excess of starch and add them to the chicken. Add them to the chicken and cook for 20 min or until they are soft, but they still keep their shape.

While the chicken and the hominy are cooking, prepare the garnishes and place them on the table. Chop the onion and coriander, slice the radishes, have the spicy salsa ready, cut the limes and have some extra dried oregano.

Remove chicken from the broth to remove the bone and shred it, this is an optional step.

Serve in a bowl with some of the broth, hominy and chicken. People can add the garnishes they want, but traditionally Mexicans eat pozole with all the garnishes mentioned above. Enjoy!

*We only stock 3 kg La Costeña hominy tins. We recommend this size as the hominy leftover can be store in the freezer in freezable bags and keep for up to 3 months.


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