Hearty Red Pozole (With Chicken or Beef): A Traditional Mexican Stew for All Seasons
Pozole is one of the most iconic and beloved dishes in Mexican cuisine. Traditionally prepared during festive occasions or family gatherings, this hearty hominy stew is often made with pork—but for those looking to avoid pork while still savoring its depth and warmth, a chicken or beef version offers a satisfying alternative.

What makes pozole stand out is the marriage of flavors: dried chiles for smokiness and depth, tender protein that infuses the broth with richness, chewy hominy for texture, and a wide array of toppings that add freshness and crunch. The red version of pozole, known as pozole rojo, gets its signature color and smoky aroma from a blend of guajillo and ancho chiles.
This version is ideal for big-batch cooking and can easily be made in advance. It’s comforting, layered in flavor, and perfect for customizing with your favorite garnishes. Whether it’s a quiet night or a weekend feast, red pozole is the type of dish that brings people together.
Ingredients and Preparation
Choose Your Protein:
- Chicken Version:
- 6–8 bone-in, skin-on chicken thighs
- (Optionally use boneless for easier shredding)
- Beef Version:
- 2.5 to 3 lbs boneless beef chuck roast, cut into large chunks
For the Broth Base:
- 8 cups low-sodium broth (chicken or beef depending on protein)
- 1 large yellow onion, quartered
- 5 whole garlic cloves, peeled
- 4 bay leaves
- 2 teaspoons salt (or to taste)
- 3 tablespoons bouillon paste or powder (chicken or beef)
- 2 tablespoons vegetable oil (for searing beef)
For the Red Chile Sauce:
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 3 garlic cloves
- 1 small white onion, roughly chopped
- 1 teaspoon dried Mexican oregano
- ½ teaspoon cumin
- 1 cup water (or more as needed for blending)
- Salt, to taste
For the Rest of the Stew:
- 2 cans (25 oz each) white hominy, drained and rinsed
- Additional broth or water as needed to adjust thickness
Step-by-Step Instructions
1. Cook the Protein
- For Chicken:
- Add chicken thighs, broth, onion, garlic, bay leaves, salt, and bouillon to a large stockpot.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook uncovered for 30–35 minutes or until chicken is fully cooked and tender.
- Remove chicken and set aside to cool. Once cool, shred the meat and discard bones and skin.
- For Beef:
- Heat 2 tablespoons of oil in a large pot over medium-high heat.
- Sear beef cubes until browned on all sides (do this in batches if needed).
- Return all beef to the pot and add broth, onion, garlic, bay leaves, salt, and bouillon.
- Bring to a boil, then lower heat, cover, and simmer for 1.5 to 2 hours, or until beef is very tender.
- Remove beef, shred or chop, and set aside.
2. Prepare the Red Chile Sauce
- While the meat cooks:
- In a saucepan, bring a few cups of water to a simmer and add the guajillo and ancho chiles.
- Simmer for 10–15 minutes until softened. Drain.
- Transfer the softened chiles to a blender along with garlic, onion, oregano, cumin, salt, and 1 cup of water.
- Blend until smooth. Add more water if needed for a thin, pourable sauce.
- (Optional) Strain through a mesh sieve to remove skins or any small bits for a silky texture.
3. Combine and Simmer
- Return shredded meat to the pot with the broth.
- Stir in the chile sauce and hominy.
- Simmer uncovered for 30 to 45 minutes, stirring occasionally.
- Add more broth or water if too thick.
- Taste and adjust seasoning with salt or more bouillon if needed.
Beginner Tips and Notes
- Use gloves when handling dried chiles to avoid skin irritation.
- Hominy is pre-cooked corn kernels that have been soaked in lime water. It adds texture and body to the stew.
- Blending the chile sauce thoroughly is key to achieving a smooth, restaurant-quality broth.
- Don’t skip the simmer time after adding the sauce—it allows all the flavors to blend and deepen.
- Make it ahead—pozole tastes even better the next day after the flavors have had time to develop.
- Shortcuts:
- Use rotisserie chicken to save time.
- Replace homemade chile sauce with a high-quality red enchilada sauce if needed.
Serving Suggestions
Pozole is best served hot with a variety of toppings that bring freshness, acidity, crunch, and a bit of heat. Set up a topping bar and let everyone customize their own bowl.
Classic Toppings:
- Shredded green cabbage or lettuce
- Thinly sliced radishes
- Fresh cilantro, chopped
- Diced white or red onions
- Lime wedges
- Sliced avocado
- Crushed tostadas or tortilla chips
- Sprinkled dried Mexican oregano
- Your favorite hot sauce or salsa
Optional Side Dishes:
- Warm corn tortillas with butter or lime
- Mexican rice or cilantro-lime rice
- Pickled jalapeños or carrots
- Agua fresca (like tamarind or hibiscus)
- Fresh fruit (like mango or pineapple) to balance the richness
Pozole is filling and hearty on its own, but these sides can enhance the overall meal and give it a festive feel.
PrintHearty Red Pozole (With Chicken or Beef): A Traditional Mexican Stew for All Seasons
Warm up with a bowl of Hearty Red Pozole—Mexico’s beloved stew that’s bursting with bold, rich flavor! 🍲🌶️ Made with tender chicken or beef, hominy, and a smoky red chile broth, this comforting dish is perfect year-round. Top it with cabbage, radishes, lime, and avocado for a vibrant, satisfying meal. 🥬🍋 It’s soul-warming, festive, and full of tradition—every spoonful tells a story! 🇲🇽✨
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 6 to 8 1x
Ingredients
Choose Your Protein:
-
Chicken Version:
-
6–8 bone-in, skin-on chicken thighs
-
(Optionally use boneless for easier shredding)
-
-
Beef Version:
-
2.5 to 3 lbs boneless beef chuck roast, cut into large chunks
-
For the Broth Base:
-
8 cups low-sodium broth (chicken or beef depending on protein)
-
1 large yellow onion, quartered
-
5 whole garlic cloves, peeled
-
4 bay leaves
-
2 teaspoons salt (or to taste)
-
3 tablespoons bouillon paste or powder (chicken or beef)
-
2 tablespoons vegetable oil (for searing beef)
For the Red Chile Sauce:
-
6 dried guajillo chiles, stemmed and seeded
-
3 dried ancho chiles, stemmed and seeded
-
3 garlic cloves
-
1 small white onion, roughly chopped
-
1 teaspoon dried Mexican oregano
-
½ teaspoon cumin
-
1 cup water (or more as needed for blending)
-
Salt, to taste
For the Rest of the Stew:
-
2 cans (25 oz each) white hominy, drained and rinsed
-
Additional broth or water as needed to adjust thickness
Instructions
1. Cook the Protein
-
For Chicken:
-
Add chicken thighs, broth, onion, garlic, bay leaves, salt, and bouillon to a large stockpot.
-
Bring to a boil over medium-high heat, then reduce to a simmer.
-
Cook uncovered for 30–35 minutes or until chicken is fully cooked and tender.
-
Remove chicken and set aside to cool. Once cool, shred the meat and discard bones and skin.
-
-
For Beef:
-
Heat 2 tablespoons of oil in a large pot over medium-high heat.
-
Sear beef cubes until browned on all sides (do this in batches if needed).
-
Return all beef to the pot and add broth, onion, garlic, bay leaves, salt, and bouillon.
-
Bring to a boil, then lower heat, cover, and simmer for 1.5 to 2 hours, or until beef is very tender.
-
Remove beef, shred or chop, and set aside.
-
2. Prepare the Red Chile Sauce
-
While the meat cooks:
-
In a saucepan, bring a few cups of water to a simmer and add the guajillo and ancho chiles.
-
Simmer for 10–15 minutes until softened. Drain.
-
Transfer the softened chiles to a blender along with garlic, onion, oregano, cumin, salt, and 1 cup of water.
-
Blend until smooth. Add more water if needed for a thin, pourable sauce.
-
(Optional) Strain through a mesh sieve to remove skins or any small bits for a silky texture.
-
3. Combine and Simmer
-
Return shredded meat to the pot with the broth.
-
Stir in the chile sauce and hominy.
-
Simmer uncovered for 30 to 45 minutes, stirring occasionally.
-
Add more broth or water if too thick.
-
Taste and adjust seasoning with salt or more bouillon if needed.
Notes
-
Use gloves when handling dried chiles to avoid skin irritation.
-
Hominy is pre-cooked corn kernels that have been soaked in lime water. It adds texture and body to the stew.
-
Blending the chile sauce thoroughly is key to achieving a smooth, restaurant-quality broth.
-
Don’t skip the simmer time after adding the sauce—it allows all the flavors to blend and deepen.
-
Make it ahead—pozole tastes even better the next day after the flavors have had time to develop.
-
Shortcuts:
-
Use rotisserie chicken to save time.
-
Replace homemade chile sauce with a high-quality red enchilada sauce if needed.
-
Engagement Features
Did You Know?
- Pozole comes from the Nahuatl word pozolli, meaning “foamy,” because hominy produces foam when boiled.
- There are regional versions:
- Pozole Rojo (Red): Guajillo/ancho-based, common in Central Mexico.
- Pozole Verde (Green): Made with tomatillos, green chiles, and pumpkin seeds.
- Pozole Blanco (White): No sauce, clear broth, often found in northern regions.
Make It Your Way:
- Want it spicier? Add a chile de árbol to the chile blend.
- Prefer a lighter taste? Use boneless, skinless chicken breast and low-sodium broth.
- Need vegetarian? Use vegetable broth and replace meat with mushrooms or beans.
- Freeze leftovers in airtight containers—pozole reheats wonderfully and gets even better overnight.
Get Involved!
- What do you put on your pozole?
- Do you prefer chicken, beef, or a plant-based option?
- Have a family pozole tradition? Share it!
Leave a comment or tell us your favorite way to personalize pozole. Everyone has their own twist—and it’s always worth hearing!