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
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, 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
