Easy Chicken Pozole Recipe is one of those comforting dishes that wraps you in warmth with every spoonful. What makes it so special? It’s the rich, smoky broth paired with tender shredded chicken and those delightful bursts of hominy—honestly, every bite feels like a festive celebration in your mouth.
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Why You'll Love This Recipe
From the moment I first made this Easy Chicken Pozole Recipe, I was hooked—and I’m pretty sure once you try it, you’ll feel the same. It’s not just delicious; it’s approachable, and there's something so satisfying about making a hearty, authentic meal with minimal fuss.
- Simple Ingredients: You probably already have most of what you need in your pantry, making it perfect for those weeknight dinners.
- Slow Cooker Convenience: Set it and forget it—come back to a fully cooked, flavorful meal that practically makes itself.
- Flavorful and Authentic: Using homemade enchilada sauce amps up the taste way beyond store-bought versions.
- Customizable Toppings: You get to decide how spicy, crunchy, or fresh you want it, making it a crowd-pleaser every time.
Ingredients & Why They Work
This recipe’s magic lies in simple, quality ingredients coming together in perfect harmony. Each one plays a role; the chicken provides tenderness and protein, while the hominy adds a unique texture contrast. Plus, the spices infuse every bite with a smoky warmth that’s just irresistible.
- Boneless skinless chicken breasts: These cook quickly and shred beautifully, though thighs work too if you want extra juiciness.
- Chicken broth: It’s the comforting base that carries all the flavors together.
- Authentic red enchilada sauce: This homemade version is a game changer—it adds depth that store-bought just can’t match.
- Yellow onion: Diced finely to gently melt into the stew without overpowering it.
- Garlic: Because no Mexican dish is complete without its punch of garlic flavor.
- Chili powder: Adds that classic mild heat and complexity.
- Ground cumin: Earthy and warm, it anchors the seasonings perfectly.
- Kosher salt: Essential for balancing and highlighting all those flavors.
- White hominy: These large corn kernels soak up the broth and add a pleasant chewiness.
- Dried Mexican oregano: A slightly citrusy oregano that lifts the dish and gives it authentic oomph.
- Toppings: Fresh shredded cabbage, cilantro, diced onions, lime wedges, sliced radishes, and extra oregano—you get to finish it exactly the way you like it.
Make It Your Way
One of the best things about this Easy Chicken Pozole Recipe is how easy it is to tweak based on what you’re in the mood for. I often switch up toppings or add extra veggies—it’s all about making it your own and having fun with flavors.
- Variation: I sometimes swap the chicken breasts for thighs when I want a richer taste, and it always turns out tender and juicy.
- Spice level: Craving a bit more heat? Add some sliced jalapeños or a pinch of cayenne to the pot or on top.
- Vegetarian twist: For a meatless option, try using vegetable broth and adding beans alongside the hominy.
Step-by-Step: How I Make Easy Chicken Pozole Recipe
Step 1: Combine Your Main Ingredients
I start by adding the chicken chunks, chicken broth, authentic red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and kosher salt directly into my slow cooker. Give everything a good stir, so the spices and sauce start to blend right away. It smells incredible even before cooking!
Step 2: Slow Cook for Tenderness
Cover the slow cooker and cook on LOW for about 5 ½ hours, or if you’re short on time, HIGH for 3 ½ hours works too. The key is letting the chicken absorb all those flavors and become super tender—perfect for shredding.
Step 3: Shred the Chicken
When the cooking time’s up, remove the chicken pieces with a slotted spoon and place them on a cutting board or plate. Using two forks, shred the meat finely—it’s always so satisfying to see how tender it gets. Then, add the shredded chicken back to the slow cooker.
Step 4: Add Hominy and Final Flavors
Now stir in the drained and rinsed hominy along with the dried Mexican oregano. Cover everything and let it cook for another 30 minutes so the hominy soaks up the spicy broth and the flavors meld beautifully.
Step 5: Serve and Garnish to Your Heart’s Content
Ladle the pozole into bowls and top it with shredded cabbage, fresh cilantro, diced onions, lime wedges, sliced radishes, and a pinch of oregano. The crunch and bright toppings really bring the dish alive.
Top Tip
From practice, I’ve learned these little tips can make your Easy Chicken Pozole Recipe shine and save you headaches mid-cook. Trust me, they make a world of difference!
- Hominy Prep: Always rinse and drain your canned hominy thoroughly to remove any excess salt and preserve the broth’s flavor clarity.
- Shredding Chicken: Use warm chicken—fresh from the slow cooker—to shred easily and keep it moist rather than dry.
- Enchilada Sauce: Make the homemade enchilada sauce ahead of time and refrigerate it; the flavors deepen and intensify after resting.
- Slow Cooker Settings: Avoid removing the lid during cooking to keep the temperature steady and ensure the chicken remains juicy.
How to Serve Easy Chicken Pozole Recipe
Garnishes
I love topping my pozole with crisp shredded cabbage first because it adds a fresh crunch that balances the rich broth so well. Then, a generous handful of chopped cilantro and diced onions brings that vibrant herbal punch. Lime wedges add a zesty brightness I can’t go without, and sliced radishes offer an extra crunch with a little peppery kick. Don’t forget a final sprinkle of Mexican oregano for that authentic aroma.
Side Dishes
Since pozole is such a hearty stew, I usually keep sides light and simple. Warm corn tortillas or crunchy tostadas work great for scooping. Sometimes, I serve it with Mexican street corn (elote) for something extra festive. A crisp green salad with a tangy dressing also pairs nicely if you want a refreshing contrast.
Creative Ways to Present
For special occasions, I love assembling a pozole bar with all the toppings laid out so everyone can customize their bowl just the way they like it. It turns a simple meal into an interactive, lively gathering. You can also serve pozole in rustic clay bowls to make the experience feel even more authentic and comforting.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover pozole into an airtight container and keep it in the fridge. It will stay fresh and delicious for up to a week. The flavors even deepen a bit overnight, so leftovers are great for next-day meals.
Freezing
Freezing pozole is a lifesaver! I let it cool, then portion it into freezer-safe containers or bags. It freezes well for up to three months, allowing you to enjoy this comforting stew long after making it. When you’re ready, just thaw overnight in the fridge.
Reheating
To reheat, I gently warm pozole in a pot over medium heat, stirring occasionally to prevent sticking and maintain its creaminess. Using the microwave works too—but I recommend covering the bowl to keep moisture locked in. Add fresh toppings after reheating for the best bite.
Frequently Asked Questions:
Absolutely! Chicken thighs add extra richness and stay tender and juicy after cooking, making them a delicious alternative.
If you’re short on time, using a good-quality store-bought enchilada sauce is fine, but keep in mind homemade sauce really elevates the depth of flavor. You might try to add a pinch of smoked paprika or a few dried chilies to boost the flavor if using store-bought.
Definitely! Simmer the chicken and broth along with the sauce and spices in a large pot, cover, and cook gently for about 45 minutes to an hour until chicken is tender. Then shred and add hominy, cooking a bit longer. You’ll get great results, just watch the heat to avoid drying out the chicken.
Classic toppings include thinly shredded cabbage, fresh cilantro, diced onions, lime wedges, sliced radishes, and a sprinkle of dried Mexican oregano. These add freshness, crunch, and brightness that contrast beautifully with the rich stew.
Final Thoughts
This Easy Chicken Pozole Recipe holds a special place in my kitchen because it’s like a warm hug on a chilly day and a chance to connect with authentic Mexican flavors without fuss. I promise once you try making it yourself, it’ll become a go-to comfort food you’ll want to share with everyone you love. So grab your slow cooker, gather your ingredients, and enjoy every delicious bite—you’ve got this!
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Easy Chicken Pozole Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This easy chicken pozole recipe combines tender shredded chicken with authentic red enchilada sauce, hominy, and Mexican oregano, slow-cooked to perfection. Garnished with fresh cabbage, radishes, cilantro, and lime, it’s a comforting and flavorful traditional Mexican stew perfect for family meals.
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 to a large slow cooker. Stir well to combine all ingredients evenly.
- Slow Cook Chicken: Cover the slow cooker and cook on LOW for 5 ½ hours or on HIGH for 3 ½ hours until the chicken is tender and cooked through.
- Shred Chicken: Use a slotted spoon to transfer the cooked chicken onto a plate or cutting board. Shred the chicken into bite-sized pieces with two forks.
- Add Hominy and Oregano: Return the shredded chicken to the slow cooker. Add the drained and rinsed hominy and 1 tablespoon of dried Mexican oregano. Cover again and cook for an additional 30 minutes to blend flavors.
- Serve: Ladle the hot pozole into bowls and top with freshly shredded cabbage, diced onions, chopped cilantro, sliced radishes, lime wedges, and a sprinkle of Mexican oregano as desired.
Notes
- Storing and reheating: Store leftover pozole in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stove over medium heat or microwave until warmed through.
- Freezing: Freeze pozole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Chicken Substitution: Boneless skinless chicken thighs can be used instead of breasts for juicier meat.
- Enchilada Sauce Tip: For best flavor, use homemade authentic red enchilada sauce, although store-bought can be used in a pinch.
- Prep time is about 10 minutes, making this a convenient slow cooker recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
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