Description
This easy chicken pozole recipe is a flavorful slow-cooked Mexican stew featuring tender chicken breasts simmered with authentic red enchilada sauce, hominy, and traditional spices. It’s a comforting one-pot meal perfect for gatherings, topped with fresh cabbage, cilantro, lime, radishes, and more for a customizable and vibrant finish.
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 chunks, chicken broth, red enchilada sauce, finely diced onion, minced garlic, chili powder, ground cumin, and kosher salt into a large slow cooker. Stir everything together to evenly combine the ingredients.
- 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 cooked through and tender.
- Shred chicken: Using a slotted spoon, transfer the cooked chicken onto a large plate or cutting board. Shred the chicken into bite-sized pieces using two forks.
- Add hominy and oregano: Return the shredded chicken to the slow cooker and add the drained and rinsed hominy along with the dried Mexican oregano. Stir gently to combine.
- Simmer final touch: Cover and cook the mixture for an additional 30 minutes to allow flavors to meld and hominy to heat through.
- Serve: Ladle the pozole into bowls and top with lime juice, thinly shredded cabbage, diced onions, cilantro, sliced radishes, and a sprinkle of Mexican oregano. Serve fresh and enjoy.
Notes
- Storing and reheating: Store leftover pozole in an airtight container in the refrigerator for up to 1 week. Reheat on the stove over medium heat until hot or microwave individual portions until warmed through.
- Freezing: Pozole freezes well for up to 3 months when stored in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Chicken substitution: Boneless skinless chicken thighs can be used as an alternative for juicier meat.
- Enchilada sauce: Homemade authentic red enchilada sauce is recommended for the best depth of flavor, though store-bought can be used in a pinch.
- Preparation time: Make sure to prep ingredients ahead to streamline the cooking process.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 80 mg
