Over the years I’ve really taken kindly to Red Pozole with Chicken. If you’ve never had it you’re really missing out on something amazing! It’s super similar to Menudo, but not as intimidating if you’re not a fan of tripe. I’ve been playing with my recipe a little and I think I’ve finally perfected it!
During the cold season I love cooking up a giant batch of pozole rojo because its just so comforting. Don’t get me wrong I love a good pot of chicken soup, or chicken and dumplings, but my red pozole with chicken really hits the spot for me!
What hits the spot for me is the hominy along with the toppings that you can add to it. I love adding cabbage, cilantro, a wedge of lime, tortillas, and my personal favorite – cheese!
Traditionally, I believe Pozole rojo uses pork, while Pozole verde uses chicken. But, I’m not particularly crazy about pork to the point that I could eat a giant pot of Pozole with pork. But this recipe is totally interchangeable on the protein you use. So, do you boo!
This also freezes very well, So if you’re not a large family, but have plenty of freezer room, separate the Pozole Rojo into containers (about 1 1/2 cup per person in each container), and it’ll keep for as long as 6 months in your freezer.
Just take it out the day before you eat, and stop by the grocery store on the way home to get your toppings and you’ve got an easy lazy dinner on the weeknight!