How to Make Pozole with Ground Chicken

This lightened-up red pozole brings cozy comfort to your bowl with a Midwestern twist! Made with ground chicken instead of the traditional pork, our version is inspired by the warming Mexican soup while being adapted for everyday enjoyment. This recipe underwent months of testing through our brutal winter season, with each iteration refined based on feedback from our soup-loving family and friends. It’s been tweaked and retested until every element works in perfect harmony, so you can create a delicious and successful batch of pozole on your first try.

Deliciously Comforting Pozole Soup

Living in the heart of the Midwest, where winter seems to last forever, we’ve mastered the art of creating soul-warming soups, chilis, and casseroles. And because you can only make the same old chicken noodle soup so many times, a lot of us have a deep roster of our favorite soups recipes from all over the world to add flavor and variety to our lives. We really love this soup because it brings together the deep, rich flavors of traditional pozole with the practical, approachable style that’s become our signature.

This ground chicken pozole is our lightened up take on a classic Mexican comfort food (learn more about this dish’s origins in the ‘What is Pozole’ section below). Whether you’re meal prepping for busy weeknights or cooking a cozy weekend dinner, this red chicken pozole delivers that deep, satisfying warmth we all crave during the long Midwest winters.

Is it authentic? No, I’m a white girl from the Midwest. Is it a darn good soup recipe that’s hearty, nourishing, and comforting? Oh yeah, you betchya! (This is Minnesotan for ‘absolutely’). If you’re looking to make an authentic version of this soup, I recommend looking through the recipes on Isabel Eats or Growing Up Sarita (my go-to websites for making authentic Mexican food at home).

Ingredients For Pozole Rojo

• Olive Oil. Used to sauté onions, chicken, and garlic.
• Yellow Onion. Onions add rich, savory flavor and a hint of sweetness to our soup.
• Ground Chicken. We’re using ground chicken as our protein because it is a leaner option than the traditional pork shoulder. Plus, this lean-protein is easy to find at most stores, has a modest to low price point, and is an approachable type of meat for most people to cook.
• Garlic. Garlic adds depth of flavor and richness to our soup, enhancing the overall flavor profile of our dish.
• Mexican-Style Diced Tomatoes (like Rotel). Mexican-style canned diced tomatoes usually have some cilantro, lime juice, and other spices mixed into them for a boost of flavor that compliments this soup nicely.
• Reduced Sodium Chicken Broth. We’re using reduced sodium broth as the base of our soup and adding in our own (and just a little) salt.
• Hominy. Hominy is a MUST when making any type of pozole! Look in your store’s ethnic foods section for this item. It may also be shelved by the canned beans or the canned vegetables. We usually grab Goya Hominy or La Preferida Hominy, but many brands (including Bush’s) can this ingredient.
• Chipotle Sauce. We’ve tried this recipe with a few different ingredients to infuse this flavor, and have found that the Del Molcajete Chipotle Sauce is the best. We found this in our store’s ethnic foods section. Can’t find this ingredient? You can also use chopped chipotle peppers in adobo sauce.
• Salt. Used as a flavor enhancer.
• Oregano. This spice compliments the other flavors in our soup wonderfully. We’re using regular oregano in this recipe (because we always have it in our cupboard), but you can get Mexican oregano if desired! Regular oregano (often associated with Italian or Mediterranean cooking) will have a more mild, earthy flavor while Mexican oregano will have a bolder, citrus-forward flavor. We’ve used both in this soup, and they are both lovely.

Ingredient measurements and full recipe details can be found in the recipe card at the bottom of the post.

How to Make Pozole with Ground Chicken

In a Dutch oven (or large stockpot) over medium-high heat, heat the oil. Sauté the diced onion with the salt until softened (about 3-5 minutes).

Add the ground chicken and cook, breaking into small crumbles, until the chicken is browned (about 5-7 minutes).

Strain off any excess fat / liquid. Add the minced garlic and cook until fragrant (about 30-seconds to 1 minute).

Add the diced tomatoes to the pan, and use your wooden spoon to scrape any brown bits off the bottom (this is called “deglazing”).

Add the broth, hominy, chipotle sauce, and oregano to the pan and bring to a low boil.

Reduce the heat and simmer uncovered for about 10-minutes, stirring occasionally.

Ladle the pozole soup into bowls and top with your favorite toppings and enjoy!

Variations of Pozole Soup

Use ground turkey instead of ground chicken. We’ve used both of these proteins for this dish, and they both work well. Ground chicken tends to be a bit more flavorful than ground turkey, which is why it has been used in the base recipe. However, if you have ground turkey in your fridge or freezer, or if you’re looking for ways to reduce the fat content even more, using ground turkey is a great option for you!

Use regular chicken broth or chicken bone broth. If you don’t want to use, or don’t happen to have, reduced sodium chicken broth on hand you can use regular too! Using bone broth is a great way to amp up the protein.

Possible Dietary Restrictions?

This recipe is gluten free and dairy free as written! However, be sure to select fresh toppings and sides for your soup that meet your required dietary restrictions when serving.

Pozole Rojo Recipe Tips

Setting out the toppings separately allows everyone to top their own soup and customize it to their liking!

Storing Red Pozole

Once fully cooled, store your pozole in an airtight container in the refrigerator for up to 5 days. The flavors actually get better after a day or two as the spices have time to develop further!

How to Freeze Pozole Rojo

You can also freeze pozole rojo for up to 3 months! For best results, ensure the soup has been cooled completely before freezing (and do not freeze it with any of the fresh toppings). Portion out the soup into into labeled and dated freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top for expansion. If using bags, squeeze out as much air as possible to help prevent freezer burn.

When ready to enjoy, thaw in the fridge overnight. For the best results, reheat the soup on the stove over medium-low heat until your desired temperature is achieved. Alternatively, reheat in the microwave. If needed, Add a splash of chicken broth or water if needed to thin out the consistency. Top with fresh garnishes to serve and enjoy!