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
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 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
