Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 6 h 30 min
Total time: 6 h 40 min
Cuisine: Mexican
Ingredients: 2 pounds boneless skinless chicken breasts, cut into large chunks; 4 cups chicken broth; 2 cups authentic red enchilada sauce (about 1 batch); ½ small yellow onion, finely diced; 4 cloves garlic, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon kosher salt, plus more to taste; 2 (25-ounce) cans white hominy, drained and rinsed; 1 tablespoon dried Mexican oregano; Thinly shredded cabbage; Fresh cilantro leaves; Diced onions; Lime wedges; Sliced radishes; Additional Mexican oregano for garnish

There’s something so comforting about a warm bowl of Mexican pozole, simmered to perfection and bursting with flavor. This Easy Chicken Pozole Recipe brings together tender shredded chicken in a rich red chile broth with hominy—it's as satisfying as it is straightforward. Trust me, it’s a dish you’ll want to make again and again!

A white bowl filled with rich red broth, containing light brown shredded chicken and pale corn kernels scattered throughout. On one side of the bowl, there is a pile of thin, light green cabbage strips mixed with thinly sliced round radish pieces with white centers and pink edges. A wedge of bright green lime rests on the side of the bowl, and some small green cilantro leaves are sprinkled over the soup. A black spoon sits inside the bowl on the right side. The bowl is set on a white marbled surface, with lime wedges and small sprigs of cilantro around it, accompanied by a white plate with more thin radish slices and a yellow cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Pozole Recipe
Top Tip
How to Serve Easy Chicken Pozole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Pozole Recipe

Why You'll Love This Recipe

I kept coming back to this Easy Chicken Pozole Recipe because it’s so forgiving and yet incredibly flavorful. It’s those simple ingredients working together that somehow create this beautiful, hearty soup that feels like a hug in a bowl.

Simple ingredients: Uses everyday pantry staples and a batch of authentic red enchilada sauce to build amazing depth without a fuss.
Slow cooker magic: Just set it and forget it—perfect for busy days when you want a delicious homemade meal without standing over the stove.
Customizable toppings: Shredded cabbage, radishes, cilantro, and lime add fresh crunch and brightness that make each bite exciting.
Authentic flavors: The blend of chili powder, cumin, and Mexican oregano truly brings home that classic pozole taste I adore.

Ingredients & Why They Work

These ingredients come together in such a simple way but yield a comforting, layered soup. When I first made this recipe, I was amazed at how the chicken stayed so juicy and the hominy soaked up the spicy broth beautifully. Here’s why each component matters.

Flat lay of boneless skinless chicken breasts cut into large chunks, a small white bowl of rich red enchilada sauce, a small white bowl of chicken broth, a small white bowl of finely diced yellow onion, a small white bowl with peeled garlic cloves, a small white bowl with reddish chili powder, a small white bowl with ground cumin, a small white bowl with kosher salt crystals, a white ceramic bowl filled with drained and rinsed white hominy, a small white bowl of dried Mexican oregano leaves, a small white bowl of thinly shredded green cabbage, fresh cilantro sprigs, diced white onions, lime wedges with vibrant green rinds and juicy interiors, and thinly sliced red radishes with white centers, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: They shred easily after slow cooking and absorb the flavors of the broth perfectly without adding extra fat.
Chicken broth: A flavorful base that keeps the soup light but rich.
Authentic red enchilada sauce: This is the heart of the pozole’s deep, smoky chili flavor—homemade or store-bought works, but homemade adds the best complexity.
Yellow onion: Adds background sweetness and aroma.
Garlic: No pozole is complete without hearty garlic notes—mince it fresh for that punch.
Chili powder: Provides the warm spice that makes the broth pop without overwhelming.
Ground cumin: A must for earthiness and authentic Mexican flavor.
Kosher salt: Helps balance and enhance all the flavors—remember to taste and adjust!
White hominy: Adds chewy, comforting texture and makes the soup hearty.
Dried Mexican oregano: Its slightly citrusy, robust herbal flavor brightens the broth at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Easy Chicken Pozole Recipe just as written, but what’s great is how easy it is to tweak it for your preference. You could make it spicier, milder, or even add veggies if you want more texture. Don’t be afraid to get creative—you’ll find it’s incredibly forgiving!

Variation: In the past, I’ve swapped chicken breasts for thighs for a richer flavor and more tender meat—totally personal preference!
Spice it up: Add a diced jalapeño or a few dashes of hot sauce right into the slow cooker if you want more heat.
Vegetarian twist: Try substituting chicken broth with vegetable broth and adding mushrooms or jackfruit for that meaty texture.
Make it fresher: Throw in some diced tomatoes or roasted poblanos to deepen the flavor.

Step-by-Step: How I Make Easy Chicken Pozole Recipe

The image shows a close-up of a thick stew in a black pot, filled with two main layers: shredded chicken pieces in light brown color scattered throughout, and small, round white hominy kernels mixed in a deep red-brown sauce that looks rich and slightly oily. The stew is topped with dried herbs sprinkled over the surface, adding specks of green and gray. On the right side, a black ladle is partially submerged in the stew, with a wooden handle held by a woman's hand. The background has a white marbled texture visible around the pot's edges. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer the flavors in the slow cooker

First, toss your chicken chunks, chicken broth, authentic red enchilada sauce, finely diced onion, minced garlic, chili powder, cumin, and kosher salt into the slow cooker. Give everything a good stir to make sure those spices and sauce mingle with the broth. I like to take a sneak taste here (just a tiny sip) to adjust salt or spice before cooking.

Step 2: Slow cook until tender and shred

Cover and cook for 5 ½ hours on LOW or 3 ½ hours on HIGH. When the chicken is done, it’ll be falling-apart tender. Use a slotted spoon to transfer the pieces to a cutting board, and shred with two forks. I find this the easiest way to get that perfect pulled texture—don’t skip this step!

Step 3: Bring it all back together

Return the shredded chicken to the slow cooker along with the drained and rinsed hominy and dried Mexican oregano. Pop the lid back on and cook for another 30 minutes—it helps those flavors marry and the hominy to soak in the rich broth.

Step 4: Garnish and enjoy!

Spoon the pozole into bowls, then load up with lime wedges, thinly shredded cabbage, chopped cilantro, diced onions, sliced radishes, and a sprinkle of Mexican oregano. This fresh topping combo is what really brings the soup alive—don’t be shy with them!

Top Tip

After making this pozole dozens of times, I’ve learned some key tricks that make a huge difference in taste and texture. These quick pointers will help you nail it on your first try—and every time after.

Use authentic red enchilada sauce: It’s the secret ingredient that gives the broth that true, smoky complexity—homemade is best, but quality store-bought works too.
Don’t rush the slow cooker: Cooking low and slow for 5 ½ hours lets the flavors fully develop and the chicken become perfectly tender.
Shred chicken with two forks: This classic technique ensures shredded meat that’s not too chunky or mushy—perfect for pozole texture.
Drain and rinse hominy well: It removes excess sodium and prevents any canned taste from muddying your pozole.

How to Serve Easy Chicken Pozole Recipe

Garnishes

I always top my pozole with a generous handful of shredded cabbage for crunch, fresh cilantro for brightness, diced white onions for a little bite, thinly sliced radishes for peppery snap, and plenty of freshly squeezed lime juice to cut through the richness. A sprinkle of Mexican oregano on top is my final flourish—it adds that subtle herbal note that just ties everything together.

Side Dishes

Serve this bowl of goodness alongside warm, lightly charred corn tortillas or a wedge of homemade cornbread to soak up every last drop of broth. I also love pairing it with a simple avocado salad or sliced jicama tossed with a bit of chile powder and lime for something light and fresh on the side.

Creative Ways to Present

For a festive touch, I’ve served pozole in rustic clay bowls with colorful woven placemats and bright napkins—the kind of presentation that instantly makes any dinner feel special. You can also set up a toppings bar with shredded cabbage, radishes, limes, and herbs so your guests can fix their bowls exactly how they like.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they keep really well for up to 3 days. The flavors even deepen overnight! When you’re ready to eat, just give it a gentle stir—you might need to add a splash of water or broth if it’s thickened too much.

Freezing

This pozole freezes beautifully. I portion it into freezer-safe containers and it holds up for about 3 months. When thawing, I recommend overnight in the fridge for best texture, then warming on the stove over low heat.

Reheating

To reheat, gently warm your pozole in a pot over medium-low heat, stirring occasionally. I add a tablespoon or two of chicken broth or water to loosen it up and prevent sticking. This method keeps the chicken tender and broth rich without drying out.

Frequently Asked Questions:

Can I make this Easy Chicken Pozole Recipe without a slow cooker?

Absolutely! You can prepare this on the stovetop by simmering the chicken and broth gently for about 1 to 1 ½ hours until the chicken is tender, then shred and add the hominy to cook for an additional 20-30 minutes. Just keep an eye on the liquid level and add more broth as needed.

What can I substitute for the red enchilada sauce?

If you don’t have red enchilada sauce on hand, you can make a quick substitute by blending together dried chili peppers (like guajillo or ancho), garlic, cumin, and a bit of tomato paste with water. Alternatively, use your favorite store-bought red chile sauce to keep that smoky depth.

How spicy is this Easy Chicken Pozole Recipe?

This recipe has a mild to moderate heat level thanks to the chili powder and enchilada sauce. You can easily adjust the spice by adding more chili powder, fresh jalapeños, or hot sauce if you like it hotter—or tone it down by using milder sauce and less chili powder. It’s very forgiving!

Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs work wonderfully and add a bit more richness and moisture to the pozole. I’ve tried both, and while breasts keep it leaner, thighs provide extra juiciness and a deeper flavor, so it’s really up to your preference. The cooking time remains about the same.

Final Thoughts

I hope after making this Easy Chicken Pozole Recipe, you’ll have a new go-to comfort meal in your repertoire. It’s one of those dishes that feels like it took hours but is surprisingly effortless—plus it’s so deeply satisfying and full of flavor. I often find myself coming back to this recipe for everything from cozy family dinners to casual entertaining. Give it a try, toss on some fresh toppings, and enjoy every hearty, flavorful spoonful—it’s really special.