Pozole Rojo with Chicken or Pork

Homemade Pozole recipe using chicken or pork with guajillo peppers for the red sauce. Great weekend meal with plenty of leftovers to last the week!
15 minutes
7 hours 15 minutes

I’ve always been interested in menudo, but after tasting it the first time I realized I wasn’t built for tripe! When i was younger my mother made what I thought was menudo with chicken, and thought it was amazing!

Years later I realized what she was making was actually Posole, or Pozole Rojo with chicken. Doing some research I put together a recipe that is fairly easy to make, cost effective, and extremely delicious!

This is a great meal for weeks where you’re on a tight budget, or even just are going to be busy and need something super quick to get going throughout the week. This can be stored in  the fridge for up to 5 days, or stored in containers in the freezer for up to 6 months!


This is a meal that can be done with either chicken or pork. If you’re using chicken, I definitely recommend getting a whole chicken, and quartering it.  It’ll save you some money making this an extremely cheap meal to cook. I think for all the ingredients you’re looking at around 10-15 dollars for a recipe that will give you about 16 serving. That’s less that a buck a serving!!


This meal will definitely give you a lot of leftovers if you’re a family of 4. Unless you’re planning on eating this throughout the week, which we mostly do, definitely put 1-2 cup servings in Storage containers and in the freezer for quick weekday meals or leftovers for work.


This recipe obviously will have bones and maybe skin left in the soup so keep a look out for them when pulling the meat out to shred. I’ve also noticed that letting the soup sit for about an hour after its done allows the flavors to set in and its even better the next day!


This meal isn’t complete without garnishes. I recommend using the staples: cilantro, red cabbage, radishes, a wedge of lime and some corn tortillas warmed up on a pan with a little butter to give them a crisp. Optionally you can use chopped white onion, jalapeno, Tapatio.

But out of all garnishes I LOVE using cheese. I found this out watching some workers at a soup plantaion once putting cheese in their soup. It adds a great texture and flavor to the soup that I guarantee you’ll love.

On To The Recipe

Homemade Chicken Posole

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 7 hours 15 minutes
Servings: 16 servings
Homemade Pozole recipe using chicken or pork with guajillo peppers for the red sauce. Great weekend meal with plenty of leftovers to last the week!
Print Recipe


Red Sauce Mix

  • 5 dried guajillo peppers
  • 6 garlic cloves
  • 1 large yellow onion
  • 4 cups water

Soup Ingredients

  • 1-3 tbsp olive oil
  • 2 slices yellow onion set aside from the Red Sauce Mix
  • 2-3 lbs Whole chicken or
  • 2-3 lbs pork shoulder
  • 105 oz can white hominy
  • 4 cups chicken stock
  • 4-6 cups water
  • 1 tbsp pepper
  • 2 bay leaves
  • 1 tbsp salt
  • 1 tbsp oregano


  • 1 head red cabbage shredded
  • 1 bunch cilantro chopped
  • 2 bunches radishes sliced
  • 2 limes cut into wedges
  • 8 oz cheddar cheese
  • 1 32 ct. pack corn tortillas
  • 1 medium white onion chopped


  • Take the guajillo peppers and boil them in a pot of water for about 10- minutes covered, once the peppers are soft they're ready, set the water aside.
  • Place the peppers in a blender, chop your onion coarsely setting a couple pieces aside, add the garlic cloves along with 2 cups of the water from the pot . blend for about a minute
  • Your finished product should look similar to this. Set this aside.
  • in a large stock pot, take about 2-3 tbsp olive oil and brown the onion pieces you set aside for about 4-5 minutes, then take the onion out.
    Posole 10
  • Brown the chicken/pork and add the seasonings
  • if you don't have cheese cloth to strain the pepper mix you blended, which I never do, pour the mixture into a strainer
  • Let the juice strain through, using a spoon stirring to help it along. When it looks dried and "pulpy" your done.
  • Add the chicken stock and stir everything around
  • Pour the can of hominy into a colander and rinse
  • Dump in the hominy in the pot
  • Fill the pot up with water
  • Bring the pot to a boil, then skim any foam off the top. Reduce to a simmer and let this slow cook for about 4-5 hours stirring occasionally.
  • Taking a slotted spoon, or anything you have on hand that will let fluid out, take all the pork/chicken out, double check for any loose bones!
  • once all your chicken is out, go ahead and shred it, checking for any bones, then place it back into the pot. Turn the heat off and let it sit.
  • Serve with your favorite garnishes and enjoy!
Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating