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.
Jump to:
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.
- 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.
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
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:
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.
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.
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).
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.
Print
Easy Chicken Pozole Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
A comforting and easy chicken pozole recipe featuring tender shredded chicken, a rich red chile broth, hominy, and traditional Mexican toppings. Perfect for a hearty main course packed with vibrant flavors and simple slow cooker preparation.
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
- Prepare the Slow Cooker: 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 together to combine well.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 5 ½ hours or on HIGH for 3 ½ hours until the chicken is fully cooked and tender.
- Shred the Chicken: Using a slotted spoon, transfer the chicken pieces onto a large plate or cutting board. Shred the chicken thoroughly using two forks.
- Finish the Pozole: Return the shredded chicken back into the slow cooker. Add the drained and rinsed white hominy and the dried Mexican oregano. Stir to combine and cover again. Cook for an additional 30 minutes to heat through and blend flavors.
- Serve with Toppings: Ladle the pozole into bowls and serve with lime wedges, thinly shredded cabbage, radishes, diced onions, cilantro, and a sprinkle of Mexican oregano for garnish and added flavor.
Notes
- Use boneless skinless chicken breasts for easy shredding and lean protein.
- Adjust the chili powder and enchilada sauce based on your preferred spice level.
- Hominy adds a traditional texture and flavor, but canned can be substituted for dried for convenience.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely.
- Toppings like cabbage, radishes, lime, and cilantro add freshness and balance the rich broth.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 4 g
- Sodium: 1088 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 73 mg
Leave a Reply