Chicken Pozole Rojo Recipe
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!
How to Make the Best Chicken Pozole Rojo
Pozole Rojo is a traditional Mexican soup that has been enjoyed for centuries, and this chicken version brings all the authentic flavors to your table in just 30 minutes. The rich, red broth gets its beautiful color and depth from a combination of chili powder, chipotle, and dried Guajillo peppers, while the hominy adds that characteristic chewy texture that makes pozole so satisfying.
What makes this recipe special is how the Instant Pot transforms tough chicken thighs into perfectly tender, shreddable meat in a fraction of the traditional cooking time. The combination of warm spices, tangy lime, and hearty hominy creates a bowl of comfort that’s both nourishing and incredibly flavorful. It’s the kind of soup that warms you from the inside out on a cold evening.
Don’t skip the toppings—they’re essential to the pozole experience. Crisp shredded cabbage, thinly sliced radishes, creamy avocado, fresh cilantro, and a squeeze of lime all add layers of texture and freshness that balance the rich, spicy broth beautifully.
Chicken Pozole Rojo
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!
Ingredients
Main Ingredients
Instructions
Instant Pot Instructions
- Set the Instant Pot to sauté mode and heat olive oil. Add onion and cook until softened, about 3-4 minutes.
- Add garlic, green chilies, and tomato paste. Stir and cook for 1 minute until fragrant.
- Add chili powder, cumin, oregano, salt, chipotle powder, and bay leaf. Stir to combine.
- Add chicken thighs, chicken broth, hominy, and the dried Guajillo pepper.
- Lock the lid and set to high pressure for 15 minutes. Allow natural release for 5 minutes, then quick release.
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Stir in fresh lime juice. Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings such as shredded cabbage, radishes, avocado, cilantro, and lime wedges.
Notes
- For stovetop preparation, simmer the pozole for 45-60 minutes until chicken is cooked through and easily shreds.
- Dried hominy can be used instead of canned—soak overnight and cook until tender before adding to the soup.
- The Guajillo pepper adds mild heat and a slightly fruity flavor. Remove before serving if desired.
- This soup tastes even better the next day after the flavors have melded together.
