Chicken Pozole Rojo

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Servings: 8-10

Quick, convenient & comforting - what more could you ask for in a soup? A surprise ingredient makes the broth of our pozole rojo a real show-stopper.

  • 2 lbs. precooked chicken thighs or breast, boneless, skinless
  • 2 qts low sodium chicken broth
  • 1-10oz carton La Preferida Organic Red Enchilada Sauce
  • 2-29oz cans La Preferida White or Mexican-Style Hominy 
  • Pinch or two of dried oregano
  • 2 garlic cloves, minced
  • 1 tbsp ancho chili pepper, ground
  • 1 tbsp guajillo chili pepper, ground
  • Optional garnish:
    • 1 bunch of radishes, sliced thin 
    • 4 avocados, cut into chunks
    • Toasted pepita seeds
    • Cilantro
    • 5 limes, halved 
  1. In a large pot, bring broth and enchilada sauce to a boil. 
  2. Lower to a simmer and add chicken + remaining ingredients (not including the garnish).
  3. Adjust seasoning/salt to taste.
  4. Bring to a simmer again. Then, remove from heat and garnish.

** For added kick: add blended serrano peppers or habanero to the broth. 

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