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Pozole Rojo

In San Antonio, it’s been rainy all week and the temperature has even dropped below 50 degrees, Gasp! I used to live in Chicago, but now I've fallen back to my roots and anything below 50 deserves some homemade soup. With all of my recipes I put on here, I show you the fast and short way to make an item, but keep the integrity of the dish. I made pozole rojo the other day with chicken, and it came out absolutely delicious… my preference is with pork but you know, new year, new you and all, so I’m trying to be healthy. I’ll give you the pro tip at the end if you do want to make it with pork.

Easy, serves 6-8

1 can of hominy

3 quarts of chicken stock

1 chicken

1 white onion

2 ounces of knorr chicken seasoning

4 Chile Guajillo, rehydrated, seeded, and pureed

2 Chile Ancho, rehydrated, seeded, and pureed


Sliced Cabbage





Tostadas- either thick cut tortilla chips or corn tortillas baked in the oven at 200 degrees for 20 minutes or until crisp


1. In a pot cook the chicken, and onions in the chicken broth until the chicken is completely cooled.

2. Separately boil the chile guajillo and ancho, and take out seed and stems and blend. 

3. Once the chicken is cooked and slightly cooled, debone it and return it to the broth.

4. Add the hominy, pureed chiles, season all, to the chicken broth, and simmer for one hour. Adjust seasonings, add salt if necessary.

*Pro Tip 1- if you want a iittle more of the corn flavor to stand out, use dry hominy instead, soak overnight and switch steps 3 and 4 in the recipe.

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