There's something so comforting about a warm bowl of hominy and chicken, simmered with rich spices and herbs. This Easy Chicken Pozole Recipe is one of those dishes that feels like a big, cozy hug in every spoonful—perfect for sharing and sure to become a family favorite.
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Why You'll Love This Recipe
I honestly can’t say enough about how simple yet satisfying this Easy Chicken Pozole Recipe is. It marries bold Mexican flavors with a straightforward slow-cooker method, so you can come home to a ready-made feast without fuss.
- One-Pot Convenience: Everything cooks together, making cleanup a breeze and life so much easier.
- Authentic Flavor: Using real enchilada sauce—preferably homemade—takes the richness of this stew to another level.
- Customizable Toppings: You get to make each bowl your own with cabbage, lime, radishes, and cilantro, adding fresh crunch and brightness.
- Hearty and Nourishing: This dish fills you up with wholesome hominy and tender chicken, perfect for cold nights or anytime comfort food is calling.
Ingredients & Why They Work
This recipe blends a handful of simple, vibrant ingredients that complement each other beautifully. Each plays a key role—from adding spice to giving the dish its signature texture—so I’ve put together some tips on each to help you shop and prep confidently.
- Chicken breasts: I prefer boneless, skinless for easy shredding—cutting into chunks beforehand helps everything cook evenly in the slow cooker.
- Chicken broth: Using broth rather than water deepens the flavor and keeps the pozole rich and savory.
- Red enchilada sauce: This is the heart of your pozole’s flavor—making your own really elevates the dish, but quality store-bought works if you’re in a pinch.
- Yellow onion: Adds sweetness and a bit of bite; finely diced so it melts into the broth nicely.
- Garlic: Minced fresh garlic brings aromatic warmth that you definitely won’t want to skip.
- Chili powder: The main source of spice and smokiness; you can adjust this to your taste.
- Ground cumin: Adds a pleasant earthiness that balances the dish beautifully.
- Kosher salt: Essential for seasoning; remember to taste and add more as needed before serving.
- White hominy: This unique corn product is the signature ingredient—rinsed and drained to keep your stew from getting soggy.
- Dried Mexican oregano: A classic herb in pozole, it adds a fragrant complexity that fresh oregano can’t quite mimic.
- Toppings: Cabbage, cilantro, diced onion, lime wedges, radishes, and extra oregano bring freshness, crunch, and pops of color to each serving.
Make It Your Way
One of the things I love most about this Easy Chicken Pozole Recipe is how flexible it is—whether you’re in a rush, feeding a crowd, or adjusting for dietary needs, it’s easy to make it your own.
- Variation: I’ve swapped chicken breasts for thighs when I want extra juicy meat, and it never disappoints. Thighs stay tender and impart a bit more richness.
- Spice level: Feel free to add a pinch of cayenne or some chopped jalapeño if you like it hotter—pozole can handle the kick!
- Vegetarian twist: Skip the chicken and substitute vegetable broth with hearty mushrooms and extra hominy for a soul-satisfying version.
- Cooking method: If you’re short on time, use a stovetop pot and simmer everything gently for about an hour instead of using a slow cooker.
Step-by-Step: How I Make Easy Chicken Pozole Recipe
Step 1: Gather and prep your ingredients
I like to start by chopping my onion finely and mincing the garlic while I cut the chicken into large chunks. Having everything ready before you start cooking makes the whole process much smoother—trust me, I’ve learned that the hard way when cooking late!
Step 2: Combine and slow cook
Into your slow cooker, add chicken, chicken broth, red enchilada sauce, onion, garlic, chili powder, cumin, and salt. Give it a good stir to blend those flavors. Cover and set your slow cooker for 5½ hours on low or 3½ hours on high. You want the chicken so tender it falls apart easily.
Step 3: Shred the chicken
When cooking time is up, scoop out the chicken with a slotted spoon onto a plate or cutting board. Grab two forks and shred it apart—it should shred effortlessly. This is one of my favorite parts because that shredded chicken soaks up all the flavorful broth when we put it back.
Step 4: Add hominy and oregano, then finish cooking
Return the shredded chicken to the slow cooker, then add the rinsed and drained hominy along with dried Mexican oregano. Stir everything together and cover again. Let it cook for 30 more minutes so those flavors marry beautifully.
Step 5: Serve with your favorite toppings
Ladle the pozole into bowls and top with shredded cabbage, fresh cilantro, diced onions, slices of radish, a good squeeze of lime, and a sprinkle of oregano. Each topping adds a burst of texture and zest that brings the dish alive.
Top Tip
Having made pozole many times, I’ve found small tweaks really make a difference. Here are some pointers I swear by:
- Make Your Own Enchilada Sauce: I know it sounds like extra work, but homemade sauce elevates the whole dish—it’s richer and less salty than store-bought versions.
- Don’t Skip Rinsing the Hominy: I once forgot this step and ended up with a cloudy, less appetizing broth. Rinsing removes excess starch and cans’ preservative taste.
- Use a Slotted Spoon to Shred Chicken: This keeps the broth in your slow cooker clean and easy to stir as you shred away.
- Adjust Salt at the End: Because broth and enchilada sauce can vary in saltiness, it’s always best to taste before serving and add more salt if necessary.
How to Serve Easy Chicken Pozole Recipe
Garnishes
I personally pile on shredded cabbage for crunch, freshly chopped cilantro for brightness, thinly sliced radishes for peppery snap, diced raw onion for texture, and of course, a generous squeeze of fresh lime. Mexican oregano sprinkled on top adds a lovely herbal note that ties it all together.
Side Dishes
Serve your pozole with warm corn tortillas or crispy tostadas on the side—that way, guests can scoop or wrap as they like. I also enjoy pairing it with a simple avocado salad or lightly charred grilled vegetables for a fresh balance.
Creative Ways to Present
For gatherings, I like to set up a pozole “bar” with bowls of all the toppings so everyone can customize. It’s fun and interactive—and perfect for celebrations or casual family dinners where everyone adds their own twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to airtight containers and pop them in the fridge. Pozole actually tastes better the next day once the flavors meld, and it will keep fresh for up to a week in the fridge.
Freezing
This pozole freezes wonderfully. I portion it into freezer-safe containers and label them, so I can grab a comforting meal anytime. Just thaw overnight in the fridge before reheating to keep that fresh flavor and texture intact.
Reheating
I reheat leftovers gently on the stove over medium heat, stirring occasionally to warm evenly. Adding a splash of broth or water helps loosen the stew if it thickened too much in the fridge. Microwave works fine for single portions—just cover to keep moisture in.
Frequently Asked Questions:
Absolutely! Thighs give a richer flavor and stay extra juicy, which I love. Just cook them the same way as breasts, though cooking time might vary slightly.
You can, especially if you’re short on time. However, homemade enchilada sauce makes a noticeable difference with deeper, fresher flavor. Store-bought versions sometimes taste too salty or one-dimensional.
No slow cooker? No problem. Use a heavy-bottom pot on your stovetop and simmer everything gently over low heat, stirring occasionally, until the chicken is tender—about an hour. Adjust liquid as needed to prevent drying out.
Stored in an airtight container, pozole will stay tasty for up to one week in the refrigerator. Just be sure to cool it completely before refrigerating.
Final Thoughts
This Easy Chicken Pozole Recipe isn’t just a meal—it’s a comforting ritual for me, one filled with the aromas and flavors that make a house feel like home. I hope you enjoy making and sharing it as much as I do. Give it a try soon—you might just find your new go-to for cozy dinners!
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Easy Chicken Pozole Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Easy Chicken Pozole is a hearty and flavorful Mexican stew made with tender chicken, hominy, and a rich red enchilada sauce. Slow-cooked to perfection, it’s a comforting dish perfect for cozy dinners, served with fresh toppings like shredded cabbage, cilantro, radishes, and lime wedges.
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, diced onion, minced garlic, chili powder, ground cumin, and kosher salt into a large slow cooker. Stir all the ingredients together until well mixed.
- Slow Cook the Stew: Cover the slow cooker and cook on LOW for 5 hours and 30 minutes or on HIGH for 3 hours and 30 minutes, allowing the flavors to meld and the chicken to become tender.
- Shred the Chicken: Using a slotted spoon, transfer the cooked chicken onto a large plate or cutting board. Shred the chicken thoroughly with two forks.
- Add Hominy and Oregano: Return the shredded chicken to the slow cooker, then add the drained and rinsed hominy and dried Mexican oregano. Stir to combine, cover again, and cook for an additional 30 minutes to heat through and blend flavors.
- Serve with Toppings: Ladle the pozole into bowls and serve with fresh toppings including lime juice, sliced radishes, cilantro, finely shredded cabbage, diced onions, and a sprinkle of Mexican oregano for added flavor and texture.
Notes
- Storing and Reheating: Store any leftover pozole in an airtight container in the refrigerator for up to 1 week. Reheat on the stove over medium heat or in the microwave until hot. Pozole freezes well for up to 3 months—thaw overnight in the fridge before reheating.
- Chicken Substitute: Boneless skinless chicken thighs can be used instead of breasts for more moisture and flavor.
- Enchilada Sauce: For best flavor, use homemade authentic red enchilada sauce. Store-bought sauces can be substituted in a pinch but may lack depth of flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg
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