Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 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

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.

The image shows a close-up view of a slow cooker filled with a thick red stew. It has two main layers: shredded chicken pieces and round white hominy kernels, both soaked in a rich, red, slightly oily broth. The stew is sprinkled with small dried green herbs on top. There is a black spoon dipping into the stew on the right side of the slow cooker. The background texture is white marble. 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

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.

Flat lay of a few large chunks of raw boneless skinless chicken breasts, a small white ceramic bowl filled with rich red enchilada sauce, a small white ceramic bowl with finely diced half yellow onion, four peeled garlic cloves arranged neatly, a small white ceramic bowl of bright chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of kosher salt, a simple white ceramic plate with drained white hominy kernels, a small white ceramic bowl of dried Mexican oregano, a small mound of thinly shredded fresh cabbage, a few sprigs of fresh cilantro, a small pile of diced white onions, several fresh lime wedges, and thinly sliced radishes, 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: 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.

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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 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

A white bowl filled with a rich red soup that has shredded chicken and large white hominy kernels layered in the center. On the left side of the bowl, there is a layer of thin white cabbage strips topped with thin slices of radish with pink edges and white centers. A green lime wedge is placed on the right edge of the soup, and chopped green herbs are sprinkled on top of the soup and garnish. A black spoon rests inside the bowl on the right side, and the bowl sits on a white marbled surface with scattered lime wedges, cilantro sprigs, a small white plate with radish slices, and a yellow textured cloth near it. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken thighs instead of breasts in this Easy Chicken Pozole Recipe?

Absolutely! Chicken thighs add extra richness and stay tender and juicy after cooking, making them a delicious alternative.

What can I do if I don’t have time to make homemade enchilada sauce?

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.

Can I make this recipe on the stovetop instead of a slow cooker?

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.

What toppings are essential for authentic pozole?

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!