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
Scale
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
