Weeknight Pozole Rojo That Doesn’t Taste Like a Shortcut

Pozole rojo is one of those comfort meals that tastes like it took all day, even though what we really need on a Tuesday is: dinner in a pot, minimal chaos, maximum payoff. This version leans on smart time-savers (hello, rotisserie chicken) but still builds real depth with a quick chile sauce that tastes legit.

It’s brothy, red, and cozy with hominy doing its bouncy, satisfying thing. Set out the toppings and let everyone customize—because weeknights deserve a little main-character energy.

Why You’ll Love This

It’s fast without tasting “fast”: a homemade chile base, store-bought shortcuts used strategically, and a topping bar that makes it feel restaurant-level even when you’re eating in sweatpants.

Ingredients

• 2 tablespoons neutral oil (avocado or canola)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano (or regular oregano)
• 6 cups low-sodium chicken broth
• 1 (25-ounce) can white hominy, drained and rinsed
• 3 cups shredded rotisserie chicken (skin removed)
• 1 tablespoon fresh lime juice, plus more for serving
• Salt, to taste
• For the quick rojo sauce: 3 tablespoons mild chili powder, 1 tablespoon smoked paprika, 2 tablespoons tomato paste, 2 cups hot broth (taken from the pot)
• Toppings (pick your favorites): shredded cabbage, thinly sliced radishes, diced white onion, chopped cilantro, lime wedges, sliced jalapeño, avocado, tortilla chips or tostadas

How to Make It

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onion and cook 4–5 minutes until softened and lightly golden.
2. Add the garlic, cumin, and oregano. Cook 30–60 seconds, stirring, just until fragrant (don’t let the garlic brown).
3. Pour in the chicken broth and bring to a gentle simmer. Add the rinsed hominy and keep it at a steady simmer while you make the sauce.
4. In a blender (or a deep bowl using an immersion blender), combine chili powder, smoked paprika, tomato paste, and 2 cups hot broth from the pot. Blend until smooth and brick-red.
5. Stir the rojo sauce back into the pot. Simmer 10–12 minutes, uncovered, so the flavors mellow and the broth tastes cohesive instead of “spice rack.”
6. Add the shredded chicken and simmer 5 minutes, just to warm it through and let it soak up the broth.
7. Stir in 1 tablespoon lime juice. Taste and season with salt as needed (broth brands vary a lot).
8. Serve hot with a pile of toppings. The cabbage + radish + lime combo is non-negotiable if you want that classic bright crunch.

Tips for the Best Results

• Rinse the hominy well. It knocks out the canned taste and keeps the broth cleaner.
• Bloom the spices in oil. That quick onion-garlic-spice moment makes everything taste deeper.
• Use tomato paste, not sauce. Paste adds concentrated flavor and gives the broth that rich, red body.
• Simmer the rojo sauce before adding chicken. It smooths out any sharpness from the chili powder.
• Don’t overcook rotisserie chicken. Add it at the end so it stays juicy and not stringy.
• Go big on toppings. Pozole is a “build your bowl” situation—crunch + acid makes the soup pop.

Variations

• Pork-ish vibe, still weeknight: Swap chicken for 3 cups leftover pulled pork, or use pre-cooked carnitas and warm it in the broth at the end.
• Spicier pozole rojo: Add 1–2 chipotles in adobo to the blender sauce (start with one) or a pinch of cayenne.
• Extra smoky: Add 1/2 teaspoon smoked salt or a splash of liquid smoke (tiny amount—go slow).
• Thicker, stew-like: Simmer 5–10 minutes longer, uncovered, or add an extra tablespoon of tomato paste.
• Vegetarian-friendly: Use vegetable broth and swap chicken for sautéed mushrooms or canned jackfruit (rinsed, shredded). Add a little extra salt and lime to boost flavor.

Storage & Reheating

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

FAQ

Will this really taste like pozole rojo if it uses chili powder instead of dried chiles?

Yes—if you treat it like a real sauce. Blending the chili powder with hot broth and tomato paste, then simmering it in the pot, gives you a mellow, integrated chile flavor instead of a raw “sprinkled-in” taste.

What kind of chili powder should I buy for the best flavor?

Go for a mild, classic chili powder blend (not straight cayenne). If you can find a Mexican-style chili powder or ancho chili powder, even better. The key is fresh: if yours has been sitting around for years, it’ll taste dusty.

Can I make this in a slow cooker or Instant Pot?

You can, but it’s honestly fastest on the stove. For a slow cooker, build the sauce, add broth and hominy, cook on LOW 3–4 hours, then add chicken for the last 20 minutes. For Instant Pot, simmer on Sauté after stirring in the sauce, then add chicken at the end on Sauté to warm through.

My pozole tastes flat—what should I add?

First add salt (a little at a time). Then add lime juice for brightness. If it still needs something, add a bit more oregano or a teaspoon of tomato paste. And don’t underestimate toppings: radish, cabbage, and lime wake everything up.

Can I freeze weeknight pozole rojo?

Yes. Freeze the soup (no toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and refresh with a squeeze of lime and a pinch of salt before serving.