Chicken pozole is one of those timeless dishes that feels like a warm hug on a chilly day. Rooted deeply in Mexican tradition, this hearty stew combines tender chicken, hominy, and a rich, flavorful broth that’s been simmered to perfection.
People often search for chicken pozole recipes because they want a comforting yet wholesome meal that’s easy to make but delivers big on taste. Plus, pozole’s versatility—perfect for family dinners or festive gatherings—makes it a favorite year-round.
This recipe stands out thanks to its balance of fresh, crunchy garnishes like cabbage and herbs, which cut through the rich broth, and the satisfying pop of hominy kernels.
For a refreshing pairing, try serving it with a crisp Cabbage Cucumber Salad and an indulgent Avocado Margarita to brighten up the meal.
The magic here is slow-cooking the chicken until it’s melt-in-your-mouth tender while layering flavors with garlic, oregano, and onion. A common challenge is getting the perfect balance of seasoning and texture — but once you nail it, you’ll crave pozole often.
Pozole is trending now as more home cooks embrace authentic, soul-warming dishes that bring people together. Did you know a warm bowl of soup like this can also help boost immunity thanks to its wholesome ingredients?
Try this recipe and share your own twists or favorite toppings!
Why This Is My Go-To Recipe?
- A Taste of Tradition: I began making pozole to reconnect with family roots, and now it’s a comforting weekly staple in my kitchen.
- Perfect Comfort Food: The combination of tender chicken and hearty hominy creates a satisfying bowl that’s ideal for cozy evenings.
- Fresh Flavor Boosts: Over time, I’ve added crunchy radishes and vibrant herbs to the garnishes, giving each bite a lively freshness.
- Effortless Cooking: Once it’s simmering, this recipe fits smoothly into my busy schedule with minimal hands-on time.
- Healthy Indulgence: It feels indulgent but is actually a nutritious, balanced meal that nourishes without weighing you down.
Chicken Pozole Recipe
Equipment
- Large heavy-bottom pot or Dutch oven
- Cutting Board
- Sharp Knife
- Measuring spoons
- Ladle
- Bowls for serving and garnishes
Ingredients
Pozole:
- 1 4 1/2 to 5 1/2-pound whole chicken, cut into parts
- Kosher salt
- 1 red onion sliced in half
- 1 105-ounce can hominy, drained and rinsed, divided
- 4 large cloves garlic peeled
- 1 to 2 tablespoons dried oregano Mexican oregano if you have it
Garnishes:
- 1/4 whole cabbage thinly sliced
- 1 tomato cored, chopped
- 1 avocado peeled, chopped
- 1 red onion peeled, chopped
- 1 large bunch cilantro chopped
- 1 large bunch watercress chopped
- Mexican cheese Queso Fresco, sliced
- Several red radishes thinly sliced
- 2 limes cut into wedges
- Chopped seeded jalapeño or serrano chilies or other chili peppers
- Tostadas or tortilla chips
Instructions
- Season the chicken parts with kosher salt.
- In a large pot, combine chicken, sliced onion, garlic, and enough water to cover; bring to a boil and simmer until chicken is cooked (about 45 minutes).
- Remove chicken, shred the meat, and set aside. Strain the broth.
- Return broth to the pot, add hominy, oregano, and shredded chicken; simmer for 20 minutes.
- Adjust seasoning with salt and pepper.
- Serve hot with garnishes like cabbage, radishes, cilantro, lime wedges, and Mexican cheese.
Nutrition Info:
| Nutrition | Value |
| Calories | 1256kcal |
| Carbohydrates | 74g |
| Protein | 79g |
| Fat | 69g |
| Sugar | 10g |
| Sodium | 2387mg |
Tips From My Kitchen To Yours!
- Choose Quality Hominy for Texture: Opt for canned hominy that’s firm and plump rather than mushy. If you have time, try soaking and cooking dried hominy yourself—it adds a wonderful, slightly nutty depth.
- Balance the Broth Flavors Gradually: Instead of adding all your oregano and seasoning at once, introduce herbs slowly during simmering. This lets you build layers of flavor without overpowering the delicate chicken.
- Shred Chicken While Warm: Shred the chicken right after cooking while it’s still warm; it pulls apart more easily and stays tender. Using two forks rather than chopping keeps the texture perfect.
- Let the Soup Rest Before Serving: If possible, let your pozole sit for 15-20 minutes off the heat before serving. This resting time allows flavors to meld beautifully and hominy to soak up the broth.
- Customize Garnishes to Your Mood: Don’t feel limited to traditional toppings—try adding sliced avocado for creaminess or pickled onions for a tangy twist. These subtle changes can personalize your pozole experience.
Quick Questions?
Q. Can I use chicken thighs instead of a whole chicken?
Ans: Yes! Chicken thighs work great and add extra richness. Just adjust cooking time to ensure they’re tender.
Q. Is it okay to use dried oregano instead of Mexican oregano?
Ans: Absolutely, dried oregano is a fine substitute and still delivers great flavor.
Q. Can I make this pozole in a slow cooker?
Ans: Yes, slow cooking the chicken and broth for 4-6 hours on low works perfectly and enhances the flavors.
Q. How do I store leftovers?
Ans: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Q. Can I freeze Chicken Pozole?
Ans: You can freeze the soup without garnishes for up to 2 months. Add fresh toppings after thawing.
