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Playing How To Make Pozole Rojo-Style Chili with Turkey or Pulled Chicken By Rachael

Rach's rojo pozole chili — inspired by a classic Mexican stew of pork + hominy — swaps in quick-cooking ground turkey or rotisserie chicken as a shortcut.


  • 3 to 4 dried ancho chili peppers, stemmed and seeded
  • 3 dried guajillo chili peppers, stemmed and seeded 
  • 4 to 5 dried chile de Arbol, stemmed and seeded
  • 6 cups chicken bone broth
  • One 14-ounce can fire-roasted diced tomatoes 
  • 2 tablespoons olive oil 
  • 1 large onion, finely chopped
  • 5 to 6 large cloves garlic, chopped
  • 2 tablespoons chipotle paste from a tube or Chipotle-flavored hot sauce (Rach's go-to is Chipotle Tabasco)
  • 1 tablespoon ground cumin  
  • 1 tablespoon Mexican oregano 
  • 2 pounds ground turkey or 1 roast or rotisserie chicken, meat removed from skin and bones and pulled or chopped
  • Salt and pepper
  • 1 cup lager beer (golden in color and light in flavor)
  • 1 large can hominy (28 to 32 ounces), or two 15-ounce cans hominy
  • One 15-ounce can pinto beans 
To serve:
  • Thinly sliced radishes
  • Scallions, bias-cut
  • Cilantro leaves
  • Diced avocado with lime
  • Crumbled cotija


Serves: 6


Heat a stainless steel pot over medium. Place chili peppers in a pot and toast until fragrant, about 2 to 3 minutes. Add 2 cups broth and bring to a boil. Reduce heat to simmer and soften peppers in broth for 10 minutes then puree in food processor blender with fire-roasted tomatoes.

In a Dutch oven, heat oil, 2 turns of the pan, over medium-high heat, add the onions, garlic, paste, cumin and oregano, soften a few minutes, add meat and crumble if raw, and season with salt and pepper. Add 1 cup beer and let it absorb, then add puree, remaining broth, hominy and beans and simmer to thicken.

Serve Pozole Rojo-Style Chili with toppings of choice.