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!
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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.
- 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.
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
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:
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.
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.
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!
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.
Print
Easy Chicken Pozole Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This easy chicken pozole features tender shredded chicken simmered in a rich red chile broth with hominy and aromatic Mexican spices. Garnished with fresh cabbage, radishes, lime, and cilantro, this traditional Mexican soup is a hearty and flavorful meal perfect for family dinners.
Ingredients
Main 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
Toppings
- Thinly shredded cabbage
- Fresh cilantro leaves
- Diced onions
- Lime wedges
- Sliced radishes
- Additional Mexican oregano for garnish
Instructions
- Combine Ingredients: Add the chicken, chicken broth, red enchilada sauce, finely diced onion, minced garlic, chili powder, ground cumin, and kosher salt to a large slow cooker. Stir everything together to evenly combine the flavors.
- Cook Chicken: Cover the slow cooker and cook on LOW for 5 ½ hours or on HIGH for 3 ½ hours until the chicken is tender and fully cooked through.
- Shred Chicken: Using a slotted spoon, carefully transfer the cooked chicken to a large plate or cutting board. Shred the chicken into bite-sized pieces using two forks.
- Add Hominy and Oregano: Return the shredded chicken to the slow cooker along with the drained and rinsed hominy and dried Mexican oregano. Stir to combine.
- Simmer to Combine Flavors: Cover and continue cooking for an additional 30 minutes to allow the hominy and seasonings to blend well with the broth.
- Serve with Toppings: Ladle the pozole into bowls and garnish with lime juice, sliced radishes, chopped cilantro, finely shredded cabbage, diced onions, and a sprinkle of Mexican oregano for added freshness and texture.
Notes
- For a spicier version, add chopped jalapeños or extra chili powder to the broth.
- If you cannot find authentic red enchilada sauce, use a good-quality store-bought or make a quick homemade red chile sauce.
- Leftovers improve in flavor after a day and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with warm corn tortillas or tostadas on the side to complete the meal.
- Shredded cooked chicken can be substituted with rotisserie chicken for a faster prep.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 4 g
- Sodium: 1088 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 73 mg
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