Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 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

Nothing beats the heartwarming comfort of a steaming bowl of soup, especially when it’s packed with flavor and tradition. This Easy Chicken Pozole Recipe brings together tender chicken, zesty red chile broth, and hominy into a vibrant, soul-soothing dish that’s surprisingly simple to make.

A white bowl holds three main layers of food starting with a thick reddish-brown broth filled with soft white hominy and shredded chicken pieces. On top of the broth, to one side, there is a small pile of thinly sliced light green cabbage and round red-edged radish slices with a few green cilantro leaves scattered on top. A green lime wedge rests inside the broth on the bowl's edge. A long black spoon is partially submerged in the soup, leaning towards the right side of the bowl. The bowl sits on a white marbled surface with lime wedges, cilantro sprigs, a small white plate with radish slices, and a yellow textured cloth nearby. 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’ve made pozole a handful of times, and this easy chicken version is my go-to when I want all the rich flavors without the fuss. It’s the kind of recipe that fills the kitchen with incredible aromas and impresses guests without hours of work.

Simple ingredients: Using everyday pantry staples keeps this approachable and wallet-friendly.
Slow cooker magic: Set it up in the morning, and the slow cooker does all the heavy lifting.
Customizable toppings: You get to dress up your bowl exactly how you like it—fresh and vibrant!
Authentic flavor: The red enchilada sauce and Mexican oregano give this dish a true classic taste you’ll come back for.

Ingredients & Why They Work

Every ingredient here plays an important role in making this pozole both authentic and easy. From the rich chicken broth base to the slightly tangy pre-made red enchilada sauce, these flavors meld beautifully. Shopping tip: grab good quality enchilada sauce and a couple cans of white hominy to get you started on the right foot.

Flat lay of boneless skinless chicken breasts cut into large chunks on a simple white ceramic plate, a small white bowl of rich red enchilada sauce, a small white bowl of chicken broth, a few cloves of fresh garlic, half a small yellow onion finely diced on a white ceramic dish, a small white bowl with chili powder, another small white bowl with ground cumin, a small white bowl of kosher salt, a white ceramic bowl filled with drained and rinsed white hominy kernels, a small pile of dried Mexican oregano sprigs, thinly shredded fresh cabbage on a white plate, a small bunch of fresh cilantro sprigs, diced white onions on a white ceramic dish, fresh lime wedges arranged neatly on a white plate, thinly sliced radishes fanned out on a white dish, all 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

Boneless skinless chicken breasts: Easily shredable once cooked and lean, they soak up the flavors perfectly.
Chicken broth: Adds a deep, savory note as the cooking base.
Red enchilada sauce: Brings heat and depth; using an authentic sauce is key here.
Yellow onion: Adds sweetness and rounds out the spice.
Garlic: Fresh and minced for that pungent aromatic punch.
Chili powder: Boosts the smokiness and complements the enchilada sauce.
Ground cumin: Gives a warm earthiness that’s essential to Mexican flavors.
Kosher salt: Balances the entire dish perfectly.
White hominy (canned): The signature pozole ingredient—these tender kernels add texture and heartiness.
Dried Mexican oregano: Distinct from Mediterranean oregano, it’s a must-have for authentic flavor in the broth.

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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

This easy chicken pozole recipe is a flexible canvas. I love to switch up toppings or throw in a few extra spices like smoked paprika for a subtle twist. Feel free to make it milder or hotter depending on your spice tolerance.

Variation: I sometimes use chicken thighs instead of breasts for juicier meat—just remember they’ll make the broth a little richer.
Vegetarian option: Swap the chicken for mushrooms and vegetable broth, and you still get that comforting pozole vibe.
Spice it up: Add a chopped chipotle pepper in adobo sauce if you want a smoky heat boost.
Extra texture: Toss in sliced avocado or jalapeños when serving.

Step-by-Step: How I Make Easy Chicken Pozole Recipe

A close-up view of a single-layer slow cooker filled with dark red stew, consisting of shredded chicken pieces and numerous small, round white hominy kernels spread evenly throughout. The stew has a thick texture and is topped lightly with dried herbs that add a touch of green and brown contrast. A black ladle is partially submerged on the right side, with a visible woman's hand holding the ladle's handle. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Load Your Slow Cooker

Start by adding the chicken chunks, chicken broth, red enchilada sauce, finely diced onion, minced garlic, chili powder, cumin, and kosher salt directly into your slow cooker. Stir everything together so the spices and sauce evenly coat the chicken pieces. This step is key for building those complex layers of flavor right from the start.

Step 2: Time for Slow Cooking

Cover and cook on LOW for about 5 ½ hours, or if you’re short on time, HIGH for 3 ½ hours works too. Patience here is rewarded with irresistibly tender chicken and a well-developed broth. Check just once or twice to make sure there's enough liquid; add a splash of broth if it’s looking dry.

Step 3: Shred the Chicken

Once cooked, use a slotted spoon to transfer the chicken onto a large plate or cutting board. Grab two forks and shred the meat finely. This part feels so satisfying—it’s like the chicken melts apart with ease after slow cooking.

Step 4: Final Simmer with Hominy

Return the shredded chicken to the slow cooker. Add your rinsed, drained hominy and sprinkle in the dried Mexican oregano. Cover again and let it cook for another 30 minutes for the hominy to absorb those savory juices and soften perfectly.

Step 5: Serve with Loads of Fresh Toppings

Ladle the pozole into bowls and top with your favorites—lime wedges, sliced radishes, finely shredded cabbage, cilantro, and diced onions are my staples. Each bite gets that perfect crunchy, fresh contrast against the warm, spicy broth.

Top Tip

From making this pozole several times, I've learned some small tricks that really make a difference, so you get that perfect balance of flavors and textures every time you serve it.

Use quality enchilada sauce: It’s the backbone of your broth’s flavor, so choose one with rich chili flavor and no added fillers.
Don’t skip rinsing hominy: It washes off excess starch and keeps the broth clear and bright.
Shred chicken finely: Smaller pieces soak up more broth and create the lovely melt-in-your-mouth texture pozole is known for.
Fresh toppings matter: The crisp cabbage and tangy radish cut through the richness and bring the dish to life.

How to Serve Easy Chicken Pozole Recipe

Garnishes

For me, the toppings are half the fun! I always pile on fresh cilantro, crisp shredded cabbage, diced onions, thinly sliced radishes, and generous squeezes of lime juice. A dash of dried Mexican oregano on top adds this lovely herbal aroma that really makes the dish sing. Plus, the crunch contrasts beautifully with the silky broth and tender chicken.

Side Dishes

I like to serve this pozole alongside warm corn tortillas or crispy tostadas for scooping up the broth and toppings. A simple side of Mexican rice or refried beans also complements the meal beautifully. If you want a refreshing finish, a cold cucumber salad keeps the palate balanced.

Creative Ways to Present

For festive gatherings, try serving pozole in individual mini soup bowls or even edible tortilla bowls—guests always love the interactive element. I've also layered colors by prepping a topping bar, letting everyone customize their bowls with various salsas, cheeses, and fresh herbs. It turns dinner into an experience!

Make Ahead and Storage

Storing Leftovers

After your feast, cool the leftover pozole to room temperature and store it in an airtight container in the fridge. It keeps beautifully for 3-4 days, and like many stews, the flavors deepen overnight—making leftovers even better the next day.

Freezing

This recipe freezes like a dream. I portion it into freezer-safe containers and it holds well for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.

Reheating

Reheat pozole gently on the stove over medium-low heat, stirring occasionally to ensure even warming. Adding a splash of broth or water helps loosen the broth if it has thickened. Avoid the microwave if you can to keep the chicken tender and broth clear.

Frequently Asked Questions:

Can I make this Easy Chicken Pozole Recipe in a regular pot instead of a slow cooker?

Absolutely! Start by simmering the chicken and broth with all the spices and enchilada sauce in a large pot over medium heat. Once the chicken is cooked through (about 30 minutes), shred it and add the hominy and oregano. Simmer for another 15-20 minutes until everything is tender and flavors are combined. Just watch the liquid levels and add more broth or water if needed.

What can I use if I can’t find red enchilada sauce?

If red enchilada sauce isn’t available, you can substitute with a mix of tomato sauce and ground dried chiles such as ancho or guajillo powder. Add a pinch of smoked paprika and chili powder to create a similar depth and color. Store-bought mole or chili sauces can also work in a pinch but watch salt levels.

Is it okay to use frozen chicken breasts?

Yes! Frozen chicken breasts can be used, but add extra cooking time in the slow cooker to ensure they are fully cooked and easy to shred—usually an additional 30-60 minutes on LOW. Just make sure to check the internal temperature reaches 165°F (74°C).

Can I make this pozole spicy for heat lovers?

Definitely! If you love it hot, you can amp up the chili powder amount, add fresh chopped jalapeños or serranos while cooking, or serve with a side of your favorite hot sauce. Chipotle peppers in adobo are my personal favorite for adding smoky heat without overpowering the dish.

Final Thoughts

Making this Easy Chicken Pozole Recipe always feels like a mini celebration in my kitchen, even on a busy weekday. It’s the perfect mix of comfort food and traditional Mexican flavor that’s actually doable for most home cooks. I can’t recommend it enough if you want to impress folks with minimal fuss and have a bowl full of warm goodness waiting for you.