If you’re looking for a comforting, flavorful meal that feels like a warm hug, you’re going to adore this Easy Chicken Pozole Recipe. It’s a wonderful blend of tender chicken, hominy, and a rich, mildly spicy broth that’s just bursting with Mexican flavor. Whether you’re new to pozole or a longtime fan, I promise this recipe is straightforward and perfect for a cozy dinner or a casual gathering. Trust me, once you try it, it’ll become a go-to in your kitchen!
Why You’ll Love This Recipe
- Super Simple: Using a slow cooker means you set it and forget it, making this perfect for busy days.
- Rich Authentic Flavor: Combining red enchilada sauce and classic Mexican spices gives the broth a deep, satisfying taste.
- Versatile and Crowd-Pleasing: This recipe easily feeds a family or a bunch of friends, and everyone can customize toppings to their liking.
- Comfort in a Bowl: I always find this pozole comforting, especially on chilly evenings or when I need a bit of culinary sunshine.
Ingredients You’ll Need
Every ingredient in this Easy Chicken Pozole Recipe plays an important role to build those layered flavors and comforting textures. From the tender chicken to the hominy that gives pozole its signature bite – here’s what you’ll want to gather before you start cooking.
- Boneless skinless chicken breasts: I prefer breasts here for their lean meat and quick shredding, but thighs work if you want richer flavor.
- Chicken broth: Use a good quality broth or homemade – it really impacts the depth of your soup base.
- Authentic red enchilada sauce: This is the magic that adds smoky, spicy richness to the soup.
- Yellow onion: Finely diced so it melts into the broth perfectly without overpowering.
- Garlic cloves: Fresh and minced — essential for that savory backbone.
- Chili powder: Adds warmth and mild heat; adjust to your spice tolerance.
- Ground cumin: Gives that signature earthy, warm flavor every pozole needs.
- Kosher salt: To balance and bring out all the other flavors; add more to taste at the end.
- White hominy: This is the star carbohydrate — I drain and rinse canned hominy to get rid of excess sodium.
- Dried Mexican oregano: A slightly different herb than Mediterranean oregano; it adds authenticity and depth.
- For toppings: Thinly shredded cabbage, fresh cilantro, diced onions, lime wedges, sliced radishes, and a sprinkle of Mexican oregano bring fresh contrast and texture.
Variations
This recipe is wonderfully flexible. I love playing around with it depending on what I have on hand or dietary preferences. Feel free to make it your own—it shines either way!
- Using Chicken Thighs: I sometimes swap breasts for boneless thighs for extra tenderness and a richer flavor, especially in colder months.
- Vegetarian Version: Replace chicken with hearty mushrooms or jackfruit and use vegetable broth to enjoy a meat-free pozole.
- Spice Level Adjustment: If you like it hotter, add some minced jalapeños or a pinch of cayenne alongside the chili powder.
- Make it Smoky: Smoked paprika can be a nice addition to deepen the smoky flavor beyond just the enchilada sauce.
How to Make Easy Chicken Pozole Recipe
Step 1: Combine and Slow Cook the Chicken and Broth
Start by tossing the chicken chunks, chicken broth, authentic red enchilada sauce, finely diced onion, minced garlic, chili powder, ground cumin, and kosher salt into your slow cooker. Give everything a good stir so those spices and sauce meld right from the start. Cover and cook on low for about 5½ hours, or on high for 3½ hours if you’re pressed for time. This slow simmer lets the flavors develop beautifully, and the chicken gets wonderfully tender without drying out.
Step 2: Shred the Chicken
Once the chicken is cooked through and tender, use a slotted spoon to transfer it onto a plate or cutting board. Grab two forks and shred the chicken into bite-sized pieces. This is one of my favorite parts—the chicken practically falls apart, making every spoonful cozy and satisfying!
Step 3: Add Hominy and Mexican Oregano
Return the shredded chicken back into the slow cooker. Add the rinsed and drained white hominy along with the dried Mexican oregano. Stir it all together, then cover and cook for another 30 minutes. This step lets the hominy absorb those gorgeous juices and the oregano infuse that distinct, authentic flavor. The hominy gives the pozole its unique chewy texture that I absolutely love.
Step 4: Serve and Garnish
Ladle the pozole into bowls and get ready to top it off! Squeeze fresh lime juice over each serving, and pile on shredded cabbage, chopped cilantro, diced onions, and slices of radish. Sprinkle a little extra Mexican oregano if you want that herbal pop. Each garnish adds freshness, crunch, and balance to the spicy richness of the soup—you’ll quickly find your perfect combination.
Pro Tips for Making Easy Chicken Pozole Recipe
- Choose Quality Broth: I’ve learned that the broth is the soul of this soup, so don’t skimp—make it homemade or grab the best you can find.
- Don’t Skip Rinsing Hominy: Rinsing prevents excess salt and helps the hominy maintain its perfect texture without being too soft or salty.
- Let It Rest Before Serving: Once it’s done cooking, let the pozole sit for 10 minutes with the lid off to let flavors meld and any excess liquid thicken slightly.
- Slow Cooker Timing Is Key: Cooking too little time results in tough chicken; too long and it can dry out—stick to the recommended times for best results.
How to Serve Easy Chicken Pozole Recipe
Garnishes
I usually top my pozole with shredded cabbage first because it adds the nicest crunch and freshness. Then, a generous handful of fresh cilantro and diced white onion brings brightness and a little bite. Lime wedges are essential—squeezing fresh lime juice right before you eat just lifts the whole bowl. I also love thinly sliced radishes and a sprinkle of dried Mexican oregano on top for extra zing.
Side Dishes
This pozole pairs beautifully with warm homemade corn tortillas or crunchy tostadas if you want a bit of textural contrast. For a little extra on the side, margaritas or cold Mexican beers always go down well, along with a light avocado salad or refried beans for a complete fiesta vibe.
Creative Ways to Present
I like to serve this pozole family-style in a big pot for celebrations—everyone crowds around and helps themselves, which makes the meal feel extra warm and communal. For special occasions, try adding edible flowers or using colorful ceramic bowls to bring that festive Mexican market feel to your table.
Make Ahead and Storage
Storing Leftovers
I love that this pozole actually tastes better the next day once the flavors have had more time to meld. I store leftovers in an airtight container in the fridge for up to 3 days. Just make sure to keep toppings separate so they stay fresh and crunchy.
Freezing
This recipe freezes beautifully. I pack individual portions in freezer-safe containers without any garnishes and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge before reheating gently.
Reheating
The best way I’ve found to reheat leftover pozole is on the stovetop in a pot over medium heat, stirring occasionally until warmed through. If it looks too thick, just add a splash of broth or water to loosen it up. Avoid microwaving too long as it can dry out the chicken.
FAQs
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Can I make this Easy Chicken Pozole Recipe on the stovetop instead of a slow cooker?
Absolutely! If you don’t have a slow cooker, you can simmer the ingredients in a large pot on low heat for about 1.5 to 2 hours until the chicken is tender, then shred and add hominy and oregano as described. Just keep an eye on the liquid levels and add broth if needed.
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What is hominy, and can I substitute it?
Hominy is corn kernels treated with an alkali, giving them a chewy texture and mild flavor fundamental to pozole. If you can’t find canned hominy, some people use large-kernel corn or fresh corn, but the texture and taste won’t be quite the same.
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How spicy is this dish? Can I make it milder?
This Easy Chicken Pozole Recipe has a mild to medium heat thanks to the chili powder and enchilada sauce. You can reduce the chili powder or select mild enchilada sauce to make it less spicy without losing flavor.
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Can I use leftover cooked chicken?
Yes, but since the chicken cooks in the broth and sauce to absorb flavor, fresh raw chicken yields the best taste and texture. If you use cooked chicken, add it during the last 30 minutes to warm through without drying out.
Final Thoughts
I absolutely love how this Easy Chicken Pozole Recipe brings people together around the table. It’s one of those meals that feels both special and effortless, perfect whether it’s a weeknight dinner or a weekend feast. I still remember the first time I made it for my family—they went crazy for all the fresh toppings and bold flavors! I know you’ll enjoy making it as much as eating it, so go on and give it a try. Your kitchen is about to smell amazing!
Print
Easy Chicken Pozole Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Halal
Description
This Easy Chicken Pozole recipe offers a flavorful and hearty Mexican stew featuring tender shredded chicken simmered in a rich broth of authentic red enchilada sauce, hominy, and classic spices. Perfect for a comforting family meal, it’s garnished with fresh cabbage, cilantro, radishes, and lime for a vibrant finish.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts, cut into large chunks
- 4 cups chicken broth
- 1 batch authentic red enchilada sauce (about 2 cups)
- 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
- Cilantro
- Diced onions
- Lime wedges
- Sliced radishes
- Mexican oregano
Instructions
- Combine Ingredients: Add the chicken, chicken broth, red enchilada sauce, finely diced onion, minced garlic, chili powder, ground cumin, and kosher salt into a large slow cooker. Stir all ingredients gently to mix well.
- Slow Cook: Cover the slow cooker and cook on LOW for 5 ½ hours or on HIGH for 3 ½ hours, allowing the chicken to become tender and flavors to meld together.
- Shred Chicken: Using a slotted spoon, transfer the cooked chicken to a large plate or cutting board. Shred the chicken finely using two forks, breaking it into bite-sized pieces.
- Finish Cooking: Return the shredded chicken to the slow cooker. Add the drained and rinsed white hominy and dried Mexican oregano. Stir to combine, cover, and cook for an additional 30 minutes to heat through and let flavors blend.
- Serve with Toppings: Ladle the pozole into bowls and garnish with fresh lime juice, thinly shredded cabbage, sliced radishes, diced onions, cilantro, and a sprinkle of Mexican oregano for a fresh and vibrant contrast.
Notes
- You can substitute chicken thighs for a richer flavor and more tender meat.
- If you don’t have red enchilada sauce, you can use a store-bought or homemade red chile sauce as an alternative.
- Adjust the chili powder and cumin quantities to taste depending on your preferred spice level.
- For a thicker broth, cook uncovered during the last 30 minutes to reduce liquid slightly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
