Chicken Pozole Recipe
This Chicken Pozole is a hearty Mexican stew featuring tender chicken and hominy simmered in a flavorful broth, topped with fresh garnishes for a vibrant, comforting meal that’s easy to prepare.
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.
