Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Cuisine: Mexican
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; Thinly shredded cabbage; Cilantro; Diced onions; Lime wedges; Sliced radishes; Mexican oregano

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.

The image shows a close-up of a slow cooker filled with a rich, deep red stew, with shredded chicken pieces layered throughout the thick sauce. Scattered white hominy kernels add texture and contrast, floating on the surface. The stew is sprinkled with small green dried herbs that sit atop the reddish-brown liquid. A black ladle is partially submerged on the right side, resting against the rim of the cooker. This dish looks warm and hearty, sitting on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Pozole Recipe
Top Tip
How to Serve Easy Chicken Pozole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Pozole Recipe

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.

Flat lay of boneless skinless chicken breasts cut into large chunks, a small white ceramic bowl of rich red enchilada sauce, a few cloves of fresh garlic, half a small yellow onion finely diced on a white ceramic plate, a small white ceramic bowl of white hominy kernels, a small white ceramic bowl of dried Mexican oregano, a few bright green cilantro sprigs, thinly shredded pale green cabbage arranged neatly on a white ceramic plate, a few vibrant red radishes sliced thinly on a white ceramic dish, several lime wedges with bright green rind on a white ceramic plate, and small white ceramic bowls containing chili powder, ground cumin, and kosher salt, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl holds a rich red broth filled with shredded chicken and large pale hominy kernels. On the left side of the bowl, there is a small pile of thinly sliced pale green cabbage topped with round, thin slices of radish that have white centers and pink edges. Fresh green cilantro leaves are scattered over the dish. A wedge of lime sits on the right edge of the bowl, partially submerged in the broth. A black spoon is placed inside the bowl on the right side. The bowl rests on a white marbled surface with lime wedges, more cilantro leaves, a small white plate of radish slices, and a mustard-yellow textured cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use boneless skinless chicken thighs instead of breasts?

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.

Is it okay to use store-bought enchilada sauce?

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.

What if I don’t have a slow cooker?

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.

How long can I keep leftover pozole in the fridge?

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!