A red chicken pozole recipe that’s easy & healthy? Say no more! This yummy twist on classic pozole is perfect for a cold winter day.
If you love soup season as much as I do, this red pozole recipe is definitely for you. Pair it with some tortilla chips or fresh bread, and you’ll be in soup heaven for sure. 🙂
In This Post: Everything You Need For This Delicious Red Chicken Pozole Recipe
I know, recipes can have a lot of extra information. (That’s because we bloggers love to share our tips.) But here’s the gist of what you’ll find in this post:
- How this red chicken pozole recipe came to be
- Why this is the perfect soup for cold weather (and your fitness goals)
- Red chicken pozole recipe tips & tricks
- Pozole FAQs
- And of course, the recipe card (scroll down!)
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Red Chicken Pozole Recipe: The Backstory
I am very aware that not everyone likes to hear a bunch about how recipes were created. But personally, I love food and I think that it’s the heart of family and community.
Food really is an art, and it gives life in so many ways.
That being said, this recipe came about much like any other. It evolved from an original and authentic pork pozole into what it is now.
Several years ago I was searching for a good pozole recipe after trying it at a restaurant.
However, being that I’m a personal trainer and nutrition coach, I wanted to find a way to make it a little healthier. (And protein-packed.)
On top of that, the recipe had to be fairly easy and simple. Bonus points if it could be quick or short on prep-time.
Even better if it involved less dishes.
Enter the chicken red pozole.
Most traditional pozole calls for pork, and it’s totally yummy!
However, I wanted a leaner option that uses something I pretty much always have on hand – chicken!
I’ve never been much of a pork fan in general (though I do love bacon) and so chicken had great potential!
Plus, I could be super generous with the chicken and give this recipe a big boost when it comes to lean protein.
I tried it, and of course it was delicious! Now I’m excited to share it with you guys, because it’s hearty, healthy, and pretty dang cheap to make, too.
Related Reading: Delicious Grilled Vegetables Marinade Recipe
the perfect soup for cold weather (and your fitness goals)
As I already mentioned, this can be a great soup for fall and winter weather. But it’s also a great soup if you’re trying to work on your nutrition.
Because it uses chicken breast (thighs would work too) and you can opt to add extra chicken, it can be a great low-carb, high-protein meal.
Not only that, but the best way to eat this soup involves a lot of veggies.
The result is a versatile micronutrient profile. (It has a variety of ingredients, meaning it contains a variety of vitamins and minerals.)
As a nutrition coach, what’s not to love? Unless you eat too many tortillas with this soup, it really is a great savory choice for weight loss or nutrition in general.
The only “negative” worth mentioning is the sodium content. (But that’s easily tweaked as well, so I’m not personally concerned.)
Red chicken pozole recipe tips & tricks
The chef’s tips are the most important part of any recipe, so listen up! I have a few specific recommendations for the best chicken pozole, and you’ll want to try them out if you want to love this soup.
First up, I highly recommend Better Than Bouillon in the chicken flavor as your soup base. This is a chicken stock paste that comes in low-sodium and organic options, and it’s super savory and full of flavor.
It’s flavor profile is just so delicious.
I will sing its praises until the day I die, but you’re welcome to use another chicken broth if you absolutely have to.
Next, I recommend a mild enchilada sauce instead of medium or spicy. Why?
Because you can’t de-spice very easily after you get too crazy with it. But you can always make things MORE spicy by adding a bit of pepper.
You don’t want to be watering down your soup and losing flavor if you mess this up. So start with a can of mild enchilada sauce, then add a six pepper blend or Cayenne carefully from there.
Next – the cumin is what gives this recipe life. Do not skip it. When in doubt, add more cumin.
Last but not least – the toppings are what give this dish depth and texture. At a minimum, I suggest fresh lime, shredded cabbage, and for sure cilantro / coriander.
You can also add queso fresco or chopped onion. (YUM!)
Related Reading: Beginner Whole Wheat Sourdough Bread Recipe
Red Chicken Pozole FAQs
I know you ladies and gents will have questions, so I’m going to attempt to answer them before you can ask. Here are some questions I had when I first got my start in the world of pozole:
Can I just use pork for this?
Yes! You can use pork or chicken. The higher the fat content, the more savory and delicious it will be. But if you’re going for low-fat, use leaner meat (such as chicken breast).
How Can I Make This Recipe Even Easier?
I have been known to boil my chicken the day before I want to make this recipe to spread out the workload. I also recommend chopping up and storing your veggies in an airtight container before you’re ready to cook. (Which you can also do the day before.)
Is this super spicy?
Nope! If you read my tips, you’ll know to use mild enchilada sauce and then add extra pepper to taste. This is the best thing you can do to ensure the spiciness isn’t too much for you.
What to Serve with red pozole?
If you’re looking for a good side to serve with pozole, here are a few ideas:
- Lime tortilla chips
- Regular chips and salsa
- Guacamole or Pico de Gallo with chips
- Homemade bread or tortillas
- Rice or refried beans
- Radishes, cabbage, cheese, limes, etc.
- A delicious margarita
Phew. That was a lot, I know.
Let’s get to what you really came for – the recipe.
Yummy Red Chicken Pozole Recipe
- 1 large pot
- 3-4 lbs chicken breast thawed
- 1 can red enchilada sauce mild to medium
- 1-2 T minced garlic
- 1-2 tsp chicken bouillon paste
- 8-10 cups water
- 1-2 tsp cumin
- 2 cans white hominy drained
- 1 bay leaf
- chili powder to taste
- 1 bunch fresh cilantro chopped
- 1-2 cups green cabbage shredded
- 1-2 fresh limes
- 1 cup onion chopped, optional
- In a large pot, mix water, minced garlic, bay leaf and chicken bouillon.
- Bring mixture to a boil before adding thawed chicken breast.
- Boil until chicken appears to be fully cooked. Skim off the foam that rises.
- Mix in enchilada sauce, cumin, and chili powder.
- Remove cooked chicken, shred, and replace.
- Add hominy and simmer until flavors are blended.
- Check flavor and add more cumin, pepper, bouillon or salt if needed.
- Top each serving with shredded cabbage, fresh lime juice, and cilantro.
There you have it, friends! I hope you enjoy this red chicken pozole recipe as much as I do.
Until next time,