A MEAL YOU CAN MAKE
Chicken pozole rojo
A red chicken and hominy soup with fresh crunchy toppings.
About 60 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Chicken breast, whole
- 400g Tinned hominy, drained
- 300g Tinned tomatoes
- 25g Guajillo chilli paste
- 120g Onion, diced
- 10g Garlic, minced
- 700ml Chicken stock
- 15ml Rapeseed oil
- 1 tsp Dried oregano
- 100g Cabbage, finely shredded
- 60g Radishes, thinly sliced
- 1 whole Lime, wedges
Allergens: Stock and chilli paste may contain celery, wheat or other allergens; check labels. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~510 kcal · 54g protein · 46g carbohydrate · 12g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Drain hominy. Dice onion, mince garlic and wash and cut cabbage, radishes and lime for the raw topping. Keep these separate from chicken.
Start the broth
Warm oil and soften onion. Stir in garlic and chilli paste for a minute, then add tomatoes, stock and oregano. Bring to a simmer.
Poach the chicken
Lower chicken into the broth. Partially cover and simmer gently until the thickest part passes the probe check. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Get everything ready
Lift chicken onto a clean plate and shred with two forks once safe to handle.
Add the hominy
Return chicken to the broth with hominy. Simmer until everything is hot and hominy tender, following its packet if it needs longer.
Check and serve
Ladle into bowls and add crisp cabbage, radishes and lime at the table. Hominy is treated maize; ordinary sweetcorn gives a different dish.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 16 min · Cooking: about 39 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Mexican-inspired · tinned hominy and paste shortcut. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.