Red Pozole with Chicken


  • 2 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 2-3 lbs large skin-on, bone-in chicken thighs
  • 2 tbsp garlic, diced
  • 2 cups chicken broth
  • 2 cups Young Guns Red Chile Sauce
  • 2 15.5 oz cans hominy
  • 1 tbsp salt
  • 1 tbsp oregano
  • 1 tbsp smoked paprika
  • 1 poblano pepper, roasted, skin removed, diced
  • Salt and pepper to taste

Optional Garnishes:

  • Onion
  • Radish
  • Lime
  • Chopped cilantro
  • Jalapeños
  • Shredded cheese
  • Hot sauce


  1. In a 6-quart Dutch oven, sauté chopped onion in olive oil on medium heat until slightly browned. About 5 - 10 minutes. Add the garlic and heat for one more minute.
  2. Remove the onion or push it to the side. Brown the chicken thighs on medium-high, skin side down, two at a time. About 5 - 10 minutes.
  3. Push the chicken and onion to the side, add smoked paprika to the bottom of the pan and heat for 1 minute. If you removed the onion to sauté the chicken, add it back.
  4. Add the chicken broth,  Young Guns Red Chile Sauce, salt, oregano, and diced poblano. Stir to mix. Simmer for 2 hours.
  5. Remove chicken thighs and cool. Once cool, shred the chicken meat and discard the skin and bones. Skim fat off broth and add in shredded chicken and drained hominy. Simmer one more hour.
  6. Serve with optional chopped onion, fried onion, shredded cabbage, sliced radishes, a wedge of lime, cilantro, jalapeños, cheese, and a hot sauce. Garnish as desired!