Pozole Rojo With Chicken: The Shortcut Version That Still Tastes Authentic

Pozole rojo is one of those dishes that tastes like it took all day, even when it didn’t. This shortcut version keeps the deep chile flavor, cozy broth, and classic hominy chew—without turning your kitchen into an all-afternoon project.

We’re using smart swaps (hello, rotisserie chicken and canned hominy) plus a quick homemade red chile sauce that brings the “yup, this is the real deal” energy.

Why You’ll Love This

It’s fast but still feels special: a rich, brick-red broth, tender chicken, and all the crunchy toppings you want—ready in about 45 minutes and totally weeknight-friendly.

Ingredients

2 tablespoons neutral oil (avocado, canola, or vegetable)
1 medium white onion, diced (plus extra sliced for topping)
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano (plus more for serving)
6 cups low-sodium chicken broth (plus more as needed)
2 (25-ounce) cans hominy, drained and rinsed
3 cups shredded cooked chicken (rotisserie chicken is perfect)
Salt, to taste
1 tablespoon lime juice (optional, for finishing)
For the quick rojo sauce:
4 ounces dried guajillo chiles, stems and seeds removed (about 10–12)
1–2 dried árbol chiles, stems removed (optional, for heat)
2 cups hot water (from soaking chiles)
2 tablespoons tomato paste
1 tablespoon apple cider vinegar (or white vinegar)
For topping (choose your faves):
Shredded green cabbage
Sliced radishes
Chopped cilantro
Lime wedges
Sliced jalapeño or serrano
Tostadas or tortilla chips
Sliced avocado (optional)

How to Make It

Soak the chiles: Add guajillo chiles (and árbol, if using) to a bowl and cover with very hot water. Soak 15–20 minutes until softened.
Blend the rojo sauce: Add softened chiles to a blender with 1 1/2 cups of the soaking liquid, tomato paste, vinegar, and a pinch of salt. Blend until very smooth. If your blender struggles, blend longer and add a splash more liquid as needed.
Sauté the base: In a large pot or Dutch oven, heat oil over medium heat. Add diced onion and cook 4–5 minutes until soft. Add garlic, cumin, and oregano and cook 30 seconds until fragrant.
Cook the sauce: Pour the blended rojo sauce into the pot. Cook 3–5 minutes, stirring often, until it darkens slightly and smells toasty (this is where the flavor gets serious).
Build the broth: Slowly stir in chicken broth. Bring to a gentle simmer.
Add hominy: Stir in drained hominy. Simmer 10–15 minutes so it absorbs some of that chile goodness.
Add chicken: Stir in shredded cooked chicken and simmer 5 minutes, just until warmed through.
Season and finish: Taste and add salt as needed. If you want a brighter finish, stir in lime juice right before serving.
Serve: Ladle into bowls and let everyone pile on toppings: cabbage, radishes, onion, cilantro, oregano, lime, and crunchy tostadas.

Tips for the Best Results

Don’t skip “toasting” the sauce: That quick simmer after blending takes the flavor from flat to rich.
Blend it smooth: Gritty sauce can happen if the chile skins aren’t fully blended. Blend longer than you think you need.
Control thickness: Pozole should be brothy, not stew-thick. Add a splash of broth if it reduces too much.
Hominy prep matters: Rinsing canned hominy removes excess canning liquid so the broth tastes clean and chile-forward.
Salt at the end: Broth brands vary. Season once everything is together so you don’t overdo it.
Toppings are half the vibe: Crunchy cabbage + radish + lime is what makes each bite pop.

Variations

Extra-spicy: Add more árbol chiles, or blend in 1 chipotle in adobo for smoky heat.
Smoky shortcut: Swap tomato paste for 1/2 cup fire-roasted tomatoes (blended) for a slightly different, roasty profile.
Pork-friendly: Replace chicken with shredded cooked pork (leftover carnitas works) and use pork broth if you have it.
More veggies: Stir in a handful of sliced zucchini or shredded kale in the last 5 minutes for a modern add-in.
Crockpot assist: Make the sauce, then simmer everything (except toppings) on low 3–4 hours for hands-off coziness.

Storage & Reheating

Store pozole (without toppings) in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low, adding a splash of broth or water if it thickened. Toppings should be stored separately so they stay crisp.

FAQ

Can I make pozole rojo with chicken even faster than this?

Yes: use pre-diced onion (fresh or frozen), pre-minced garlic, and rotisserie chicken. You can also swap the dried-chile sauce for 1 to 1 1/2 cups red enchilada sauce, but the dried chiles will taste more authentic.

Do I have to strain the chile sauce?

Not if you blend it very smooth. If your blender isn’t high-powered or you notice little bits of chile skin, strain through a fine-mesh sieve for a silkier broth (it’s optional, but it does level things up).

What’s the best chicken to use for shortcut pozole?

Rotisserie chicken is the easiest and still flavorful. Dark meat stays extra juicy, but a mix of white and dark is ideal. If you’re cooking your own, poached or roasted chicken thighs shred beautifully.

My pozole tastes a little bitter—how do I fix it?

Bitter usually comes from chiles that got scorched or too many árbol chiles. Add a bit more broth, a squeeze of lime, and a pinch of salt. If it still needs balancing, stir in 1/2 teaspoon sugar or a small spoonful of honey.

Can I freeze pozole rojo with chicken?

Yes. Freeze cooled pozole (no toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stove. Add fresh toppings right before serving for the best texture.