Pozole rojo

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 91.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 244.5 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 8.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Pozole rojo calories by ingredient
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my favorite soup, freezes nicely if there are leftovers
this is my mother in laws recipe straight out of puebla mexico
my favorite soup, freezes nicely if there are leftovers
this is my mother in laws recipe straight out of puebla mexico

Number of Servings: 20


    20 roma tomatos,
    size 10 (huge one) can of pozolo aka white hominy (juanita's used in this recipe.)'
    1 1/2 packets of dried chile guajillo (de-seeded and rinsed),
    5 or more garlic cloves (depending on taste. 5 is staple),
    1 md onion
    whole chicken (ask butcher to break up, remove heart, liver, etc. and skin)
    Lots of water
    dried oregano
    chicken boullion or chicken with tomato boullion

    optional: serve with tostadas, shredded lettuce, radishes, diced onion, lime, oregano


makes 20 or more cereal size bowl size servings. WARNING: the calorie list does not include the boiled chicken or the chicken boullion because i could not find it on the list.

Open can of pozole (hominy) [DO NOT RINSE] and put in large stock pot or very deep pot. turn on high. Add 2 Liters of water. Bring to a boil

When boiling add chicken. return to boil until competely cooked.

In seperate pan cover the clean chile guajillos with cold water and bring to a boil until they change to a lighter color and the water is a dark red. This may be done in two or three small batches if desired.

While the chiles are boiling put a little bit of oil on a comal or a cast iron pan. brown tomatoes (be sure not to burn). add slices of onion and whole garlic cloves. This can be done in the oven on a baking sheet but the flavor is not the same.

when the tomatoes are done put them to the blender with the water from the chiles, garlic, onion. Do it in short spurts if the water is too hot. be careful the lid might pop up because of the pressure. Trust me on this one. the first time i made pozole was my first time cooking and i burned myself pretty bad.

So now you have the tomatoes, garlic, onion, chile water all blended up. this will have to be done in batches. you can just add them to the boiling chicken and pozole. In the last batch add a few of the actual chiles and blend very well.

I like to add a bit of oregano while its boiling. You can add chicken stock or boullion to amp of the flavor if you like. I recommend an organic one because most others are full of food coloring and salt, etc.

When chicken is done use tongs to pull out the pieces into a bowl or strainer and let cool. turn down the soup or off if it is super bowling hot and will stay hot for a while. When the chicken is cool pull it off the bones and shred into tiny pieces. return to soup. simmer or enjoy.

Serve with tostatas (to put the corn and chicken on). spritz some fresh lime into the soup to give it a great flavor. you can add the fresh vegetables and oregano in the optional ingredient list to give it a fresh crunch.

Number of Servings: 20

Recipe submitted by SparkPeople user EMIM05.

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