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
Scale
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
