If you’re craving a comforting, flavorful meal that’s surprisingly simple to make, you’re in for a treat with this Easy Chicken Pozole Recipe. I absolutely love how this pozole turns out—rich, hearty, and perfect for gatherings or a cozy night in. Whether it’s your first time trying pozole or you’re already a fan, this recipe is designed to help you nail it with ease and confidence.
Why You’ll Love This Recipe
- Simple and Slow Cooker Friendly: You just dump everything in the crockpot and let it work its magic while you relax!
- Authentic Flavors Made Easy: Using homemade red enchilada sauce elevates the dish without extra fuss.
- Perfectly Tender Chicken: Shredding the chicken after slow cooking creates the most comforting texture.
- Customizable Toppings: You can personalize every bowl with fresh garnishes to suit your taste!
Ingredients You’ll Need
This Easy Chicken Pozole Recipe features ingredients that balance smoky, earthy, and fresh flavors beautifully. I’ve found that having quality chicken broth and fresh aromatics really makes a difference, so lean into those for best results.
- Boneless skinless chicken breasts: Choose fresh and plump for tenderness; you can swap for thighs if you prefer juicier meat.
- Chicken broth: Homemade or a good quality store-bought broth works—it’s the savory base that brings everything together.
- Authentic red enchilada sauce: This is the secret weapon—making your own adds that deep, rich flavor that store-bought just can’t match.
- Yellow onion: Finely diced so it melts beautifully into the broth.
- Garlic cloves: Freshly minced for that punch of aroma and flavor.
- Chili powder: Adds warmth and color, choose one with a good balance of smoked and mild heat.
- Ground cumin: This brings that earthy, slightly sweet undertone that’s classic in pozole.
- Kosher salt: Essential to bring all the ingredients together—add a bit more if you find it needs brightening at the end.
- White hominy (canned): Drained and rinsed, it’s the heart of the pozole’s texture.
- Dried Mexican oregano: A quintessential herb in Mexican cooking that gives a slightly minty touch.
- Optional toppings: Shredded cabbage, fresh cilantro, diced onions, lime wedges, sliced radishes, and more Mexican oregano for garnishing.
Variations
I love that this Easy Chicken Pozole Recipe is pretty forgiving and easy to tweak based on what you have or what you’re in the mood for. Here are some ways I’ve made it my own.
- Use chicken thighs: I switched to thighs once to see if the extra fat made a difference—and it totally did! The broth was richer and the meat stayed tender.
- Make it spicy: Add some chopped jalapeños or a pinch of cayenne to the slow cooker if you like heat—it brightens the dish wonderfully.
- Meatless version: Swap the chicken for jackfruit or extra hominy, plus veggies like zucchini for a vegetarian twist that still feels hearty.
- Slow cooker or stovetop: Sometimes I make this on the stove when short on time, simmering everything together—it still turns out great but takes a bit more attention.
How to Make Easy Chicken Pozole Recipe
Step 1: Load Up Your Slow Cooker with Flavor
Start by adding the chicken chunks, chicken broth, and that glorious homemade red enchilada sauce to your slow cooker. Then toss in the finely diced onion, minced garlic, chili powder, cumin, and kosher salt. Give everything a good stir—you’ll find that the aromas start to tease your senses right away. Cover the slow cooker and set it to cook: 5 ½ hours on LOW or 3 ½ hours on HIGH. This slow simmer is where the flavors meld beautifully and the chicken gets tender enough to shred with ease.
Step 2: Shred the Chicken and Add Hominy
Once your slow cooking time is up, carefully remove the chicken with a slotted spoon—you’ll want to place it onto a large plate or cutting board. Use two forks to shred the meat right away; it’s easier when warm. Add the shredded chicken back to the slow cooker, along with the rinsed hominy and dried Mexican oregano. Give it all a gentle stir, then cover and cook for another 30 minutes so the hominy absorbs some of that goodness.
Step 3: Serve and Garnish to Perfection
Dish out the pozole into bowls and let everyone garnish their serving their way—I love to spoon on some thinly shredded cabbage, a squeeze of fresh lime juice, diced onions, cilantro, and sliced radishes on top. The crunch and brightness are the perfect contrast to the simmered, hearty stew beneath.
Pro Tips for Making Easy Chicken Pozole Recipe
- Make Your Own Enchilada Sauce: I discovered this trick early on—skip the jarred stuff if you can! It makes such a difference in depth and freshness.
- Don’t Overcook the Chicken: Set a timer for the slow cooker so you shred the chicken right away; leaving it too long can make it dry.
- Rinse the Hominy Well: This removes excess salt and cans’ flavor that can overpower the dish.
- Top Right Before Serving: Add fresh garnishes last to keep their bright texture and flavors from wilting in the hot soup.
How to Serve Easy Chicken Pozole Recipe
Garnishes
I always load up my bowls with shredded cabbage for crunch, lots of fresh cilantro because it brightens every spoonful, diced white onions for a slight bite, tangy lime wedges for that citrus pop, and thinly sliced radishes that add a beautiful peppery snap. If you’re feeling adventurous, sprinkle a little more dried Mexican oregano to tie it all together. These toppings really transform it from cozy stew to a fun, interactive meal.
Side Dishes
My family goes crazy for simple sides alongside this pozole. Warm corn tortillas on the side are a must—they’re perfect for scooping or wrapping the stew. I also like serving Mexican rice or refried beans for extra heartiness. And if you want something light and fresh, a crisp salad with avocado and lime is a nice counterpoint.
Creative Ways to Present
For special occasions, I’ve served this Easy Chicken Pozole Recipe in mini cazuelas (little clay dishes) for individual portions—it makes guests feel like they’re at a traditional Mexican feast. Another fun idea is to have a toppings bar set up so everyone customizes their bowl exactly how they like it. Makes the meal interactive and festive!
Make Ahead and Storage
Storing Leftovers
After enjoying your pozole feast, store leftovers in an airtight container in the fridge. I’ve found it keeps beautifully for up to a week, making it a great option for leftovers. Just make sure to keep the soup and toppings separate if you want those crunchier elements to stay crisp.
Freezing
Big batch cooking? No worries! This pozole freezes well, which is lifesaving on busy weeks. I transfer it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, I thaw it overnight in the fridge to keep the chicken tender and the broth smooth.
Reheating
To reheat, I prefer warming pozole on the stovetop over medium heat, stirring occasionally until piping hot. It reheats evenly and maintains the lovely consistency better than a microwave. If short on time, microwaving in individual portions works too—just stir halfway through so nothing sticks or heats unevenly.
FAQs
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Can I use chicken thighs instead of breasts in this Easy Chicken Pozole Recipe?
Absolutely! Chicken thighs are a great alternative if you want an even juicier, more flavorful pozole. Just adjust cooking time if needed and shred as usual. Many people prefer thighs for the added richness.
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Do I have to make my own red enchilada sauce?
You don’t have to, but I highly recommend it for the best flavor. Homemade sauce adds fresh depth and complexity that store-bought versions just can’t match. If pressed for time, a quality store-bought enchilada sauce will still work in a pinch.
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How spicy is this Easy Chicken Pozole Recipe?
The spice level is moderate thanks to the chili powder in the sauce—it’s warming but not overpowering. You can adjust by adding fresh chilies or extra chili powder if you want more heat.
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Can I prepare this recipe in advance?
Yes! It actually tastes even better the next day once the flavors have melded. Prepare it a day ahead, refrigerate, and reheat gently before serving. Just add fresh garnishes right before eating.
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What if I can’t find hominy?
If you can’t find canned hominy locally, check Latin markets or online. As a last resort, you could use canned white corn kernels, but the texture and flavor won’t be quite the same.
Final Thoughts
This Easy Chicken Pozole Recipe is one of those dishes that quickly becomes a family favorite—warm, satisfying, and bursting with tradition. I used to struggle with making pozole until I simplified it down to this foolproof version. Now, it’s my go-to comfort meal, perfect for both busy weeks and special gatherings. I genuinely hope you give it a try soon—you’ll love how easy it is to put together and the joy it brings at the table.
Print
Easy Chicken Pozole Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Soup/Stew
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Easy Chicken Pozole is a hearty Mexican stew made with tender shredded chicken, hominy, and a flavorful homemade red enchilada sauce, slow-cooked to perfection. It’s a comforting and satisfying dish, perfect for gatherings or a cozy meal, served with traditional toppings like shredded cabbage, cilantro, radishes, and lime wedges.
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, finely diced onion, minced garlic, chili powder, ground cumin, and 1 teaspoon kosher salt into a large slow cooker. Stir everything gently to combine all the flavors.
- Slow 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 tender and cooked through.
- Shred the Chicken: Using a slotted spoon, transfer the cooked chicken onto a large plate or cutting board. Shred the chicken carefully with two forks until it’s broken into bite-sized pieces.
- Add Hominy and Oregano: Return the shredded chicken to the slow cooker. Add the drained and rinsed white hominy and the dried Mexican oregano. Stir to combine, cover, and cook for another 30 minutes to allow the flavors to meld.
- Serve and Garnish: Ladle the pozole into bowls and garnish generously with lime juice, sliced radishes, chopped cilantro, finely shredded cabbage, diced onions, and a sprinkle of Mexican oregano for authentic flavor and crunch.
Notes
- Storing and Reheating: Store any leftover pozole in an airtight container in the refrigerator for up to 1 week. To reheat, warm it on the stove over medium heat until hot, or microwave individual portions until warmed through. Pozole also freezes well; transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Chicken Variations: Boneless skinless chicken thighs can be used as an alternative to chicken breasts for a juicier texture.
- Enchilada Sauce Tip: While store-bought enchilada sauce can be used in a pinch, homemade red enchilada sauce offers a much richer, deeper flavor that elevates the pozole.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
