Pozole Rojo Recipe with Ground Chicken

A white serving bowl filled with red pozole soup and garnished with radishes and cilantro.

5 from 3 votes

This ground chicken pozole is our lightened up take on a classic Mexican comfort food. Light yet filling, this soup is sure to be a new favorite!

Prep Time7

Cook Time23

Total Time30

Course: Main Course, Soup

Cuisine: American, Mexican

Servings: Servings

Calories: 311kcal

Author: Meredith

Equipment

Ingredients

1 Tablespoon olive oil
1 small or medium yellow onion, finely chopped
½ teaspoon salt
1 pound ground chicken
2 cloves garlic, minced (2 cloves = approx. 1 teaspoon jarred minced garlic)
1 , 10 ounce can Mexican-style diced tomatoes (like Rotel)
3 Cups reduced sodium chicken broth (can also use regular or bone broth)
1 , 15 ounce can hominy
1 Tablespoon chipotle sauce
2 teaspoons oregano (regular or Mexican)
fresh toppings of choice, like: shredded cabbage, thinly sliced radishes, cilantro, chopped raw onions, lime wedges, avocado slices, and/or crumbled queso fresco cheese.

Instructions

In a Dutch Oven or Stockpot over medium-high heat, warm the oil.
1 Tablespoon olive oil
Sauté the onions with the salt until softened (about 3-5 minutes).
1 small or medium yellow onion, finely chopped, ½ teaspoon salt
Add the ground chicken, breaking it into small crumbles, and cook until browned (about 5-7 minutes). When browned, strain off the fat / any excess liquid.
1 pound ground chicken
Add the garlic and cook until fragrant (about 30 seconds - 1 minute).
2 cloves garlic, minced
Add the tomatoes and their juices to the pan and scrape the bottom of the pan to release any browned bits.
1 , 10 ounce can Mexican-style diced tomatoes
Then add the remaining soup ingredients and bring to a low boil.
3 Cups reduced sodium chicken broth, 1 , 15 ounce can hominy, 1 Tablespoon chipotle sauce, 2 teaspoons oregano
Reduce the heat and allow the soup to simmer uncovered for about 10 minutes.
Serve with your favorite garnishes and enjoy!
fresh toppings of choice, like: shredded cabbage, thinly sliced radishes, cilantro, chopped raw onions, lime wedges, avocado slices, and/or crumbled queso fresco cheese.

Notes

Recipe Variation Ideas:

Use ground turkey instead of ground chicken. If desired, replace the ground chicken with ground turkey. While ground chicken tends to be a bit more flavorful, we've used both of these proteins for this dish, and they both work well.
Swap out the chipotle sauce. We like using the Del Molcajete Chipotle Sauce in this recipe best, however, you can also replace this 1-to-1 with chopped chipotle peppers in adobo sauce.

Storage Information: Store fully cooled soup 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! You can also freeze pozole rojo for up to 3 months! For detailed freezing and thawing instructions see the 'Storing Red Pozole' section above in the blog post.

Nutrition