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
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, 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
