Shortcut Pozole Rojo
Shortcut Pozole Rojo
Ingredients
For the Pozole
- 2 quarts premade red chili base, or 8 cups
- 1 rotisserie chicken, about 2 pounds, shredded
- 2 cans canned hominy, 15-ounce cans, drained and rinsed
- 2 cups chicken broth, or as needed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Toppings
- 2 cups shredded cabbage
- 1/2 cup radishes, thinly sliced
- 1/2 cup white onion, finely diced
- 2 limes, cut into wedges
- 1 avocado, diced
- 1/4 cup cilantro, fresh, chopped
- 4 cups tortilla chips, crushed, or tostadas
- 1/2 cup Mexican crema, or sour cream
Instructions
- 1
In a large pot or Dutch oven, pour in the premade red chili base. Bring it to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
⏱️ 10 min
- 2
Add the shredded rotisserie chicken and drained, rinsed hominy to the simmering chili base. Stir to combine all ingredients.
⏱️ 3 min
- 3
Pour in 2 cups of chicken broth. If the pozole appears too thick for your liking, add more chicken broth, 1/2 cup at a time, until it reaches your desired consistency. Season with salt and black pepper to taste.
⏱️ 2 min
- 4
Continue to simmer the pozole for at least 15-20 minutes, allowing the flavors to meld and the chicken to heat through. Keep it at a low simmer to avoid overcooking the chicken.
⏱️ 20 min
- 5
While the pozole simmers, prepare all your desired toppings: shred the cabbage, thinly slice the radishes, finely dice the white onion, cut limes into wedges, dice the avocado, and chop the fresh cilantro.
⏱️ 10 min
- 6
Ladle the hot pozole into individual serving bowls. Serve immediately with a generous array of toppings on the side for each person to customize their bowl. Popular toppings include shredded cabbage, sliced radishes, diced white onion, lime wedges, diced avocado, fresh cilantro, crushed tortilla chips or tostadas, and a dollop of Mexican crema or sour cream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shortcut Pozole Rojo
For the Pozole
- 2 quarts premade red chili base, or 8 cups
- 1 rotisserie chicken, about 2 pounds, shredded
- 2 cans canned hominy, 15-ounce cans, drained and rinsed
- 2 cups chicken broth, or as needed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Toppings
- 2 cups shredded cabbage
- 1/2 cup radishes, thinly sliced
- 1/2 cup white onion, finely diced
- 2 limes, cut into wedges
- 1 avocado, diced
- 1/4 cup cilantro, fresh, chopped
- 4 cups tortilla chips, crushed, or tostadas
- 1/2 cup Mexican crema, or sour cream
Instructions
- 1
In a large pot or Dutch oven, pour in the premade red chili base. Bring it to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
⏱️ 10 min - 2
Add the shredded rotisserie chicken and drained, rinsed hominy to the simmering chili base. Stir to combine all ingredients.
⏱️ 3 min - 3
Pour in 2 cups of chicken broth. If the pozole appears too thick for your liking, add more chicken broth, 1/2 cup at a time, until it reaches your desired consistency. Season with salt and black pepper to taste.
⏱️ 2 min - 4
Continue to simmer the pozole for at least 15-20 minutes, allowing the flavors to meld and the chicken to heat through. Keep it at a low simmer to avoid overcooking the chicken.
⏱️ 20 min - 5
While the pozole simmers, prepare all your desired toppings: shred the cabbage, thinly slice the radishes, finely dice the white onion, cut limes into wedges, dice the avocado, and chop the fresh cilantro.
⏱️ 10 min - 6
Ladle the hot pozole into individual serving bowls. Serve immediately with a generous array of toppings on the side for each person to customize their bowl. Popular toppings include shredded cabbage, sliced radishes, diced white onion, lime wedges, diced avocado, fresh cilantro, crushed tortilla chips or tostadas, and a dollop of Mexican crema or sour cream.
⏱️ 5 min