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Pozole with Chicken in a bowl and surrounded by radish, limes, and cilantro.

Pozole with Chicken

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  • Author: Betty
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes


Units Scale
  • 2 1/2 lbs. chicken thighs and legs
  • 2 Tbsp olive oil
  • 1 white onion, peeled and quartered
  • 4 cups low-sodium chicken broth
  • 3 dried guajillo chiles, stem and seeds removed
  • 1 dried ancho chile, stem and seeds removed
  • 1 fresh jalapeño chile, stem and seeds removed
  • 3 cloves garlic, peeled
  • 1 teaspoon dried oregano
  • 1/3 cup fresh cilantro
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1 can (29 ounces) hominy, drained

Garnishes: lime wedges, sliced radishes, chopped cilantro, tostadas, or tortilla chips



  1. Heat 1 tablespoon of oil over medium-high heat in a Dutch oven or large pot. Salt and pepper the chicken before adding it to the pot, skin-side down. Cook 8 minutes, flipping once, to brown.
  2. Add 2 onion quarters, chicken broth, and 3 cups of water. Bring to a boil. Reduce the heat and let simmer uncovered for 20 minutes. Remove the chicken to a plate and keep warm. Strain the broth and return it to the same pot.
  3. While the chicken is cooking, make the pepper paste: heat a skillet over medium-high heat. Once it is hot, add the dried ancho and guajillo peppers. Cook for 2 minutes, turning to blister on each side. Remove the peppers to a bowl and add hot water to fully submerge them. Let them soak for 10 minutes.
  4. In the same skillet, add 1 tablespoon of oil and 1 onion quarter, jalapeno, and garlic. Saute for 8-ish minutes over medium-high heat until everything starts to brown. Transfer the items to a blender.
  5. Add the soaked chiles to the blender, plus ½ cup of the soaking liquid. Add oregano, cilantro, cumin, lime juice, and salt. Blitz it all together until smooth.
  6. Pour the pepper paste into the same skillet and simmer over medium heat for 10 minutes. The mixture will thicken and get darker.
  7. Now, strip the chicken of the skin and bones. Chop the meat into bite-size pieces and add back to the broth. Pour in the pepper paste (all of it) and hominy. Simmer for 15 minutes or until heated through.
  8. Dice the remaining onion quarter and add it to the garnishes that are served with the soup.