Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Cuisine: Mexican
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; Thinly shredded cabbage; Cilantro; Diced onions; Lime wedges; Sliced radishes; Mexican oregano

There’s something deeply comforting about a steaming bowl of pozole, especially when it’s as straightforward and flavorful as this Easy Chicken Pozole Recipe. It’s got that perfect blend of tangy, rich red chile broth and tender shredded chicken that just wraps you in warmth—ideal for any day you want a cozy, satisfying meal.

A white bowl filled with a rich red broth, with shredded pieces of chicken and large white hominy corn scattered throughout. On the left side of the bowl, there is a layer of thin white cabbage strips topped with thin slices of pink and white radishes, with a sprinkle of chopped green herbs over the whole soup. A green lime wedge rests on the right edge of the bowl, and a black spoon is placed inside, leaning against the side. The bowl sits on a white marbled surface, with lime wedges and cilantro sprigs around it, and a small white plate with more radish slices nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Pozole Recipe
Top Tip
How to Serve Easy Chicken Pozole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Pozole Recipe

Why You'll Love This Recipe

I’ve made pozole a handful of times, and what gets me every time about this Easy Chicken Pozole Recipe is how approachable it is without sacrificing traditional flavor. Whether it’s for a family dinner or a relaxed weekend meal, it never fails to impress.

Authentic Flavor Packed In: Using real red enchilada sauce and dried Mexican oregano gives it that classic taste that feels like a warm hug from Mexico.
Slow Cooker Convenience: Toss everything in, walk away, and still get tender chicken and a rich broth without fuss.
Customizable Garnishes: The fresh toppings let you make each bowl uniquely yours with crunch, brightness, and a little zing.
Hearty and Healthy: With protein from chicken and fiber-rich hominy, it’s a filling meal that feels good to eat.

Ingredients & Why They Work

Each ingredient plays its part in building layers of flavor and texture. Choosing the right type and quality goes a long way—especially for the broth and hominy, which are the heart of this pozole.

Flat lay of boneless skinless chicken breasts cut into large chunks on a simple white ceramic plate, a small white bowl filled with rich red enchilada sauce, a few cloves of fresh garlic, half a small yellow onion finely diced on a white ceramic dish, a small white bowl with bright white drained and rinsed hominy kernels, a small white bowl containing powdered chili powder, another small white bowl with ground cumin, a few sprigs of dried Mexican oregano, a small white bowl of kosher salt, a small white bowl of finely shredded fresh cabbage, fresh green cilantro sprigs, a small pile of diced white onions on a white ceramic dish, several lime wedges arranged neatly on a small white ceramic plate, a few sliced pink radishes on a white ceramic dish, all ingredients fresh and natural, perfectly balanced symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: They shred easily after slow cooking, soaking up the spicy broth beautifully.
Chicken broth: Using broth instead of water enriches the base, making every spoonful flavorful.
Authentic red enchilada sauce: This adds that vibrant chile taste without extra work—homemade or store-bought both work well.
Yellow onion: Adds subtle sweetness and depth when it simmers along.
Garlic cloves: A classic aromatics duo with onion to boost savory notes.
Chili powder: Provides gentle heat and an earthy undertone.
Ground cumin: Adds warmth and a hint of smokiness crucial in Mexican dishes.
Kosher salt: Enhances all the flavors—you can adjust to taste along the way.
White hominy (canned): The star grain; rinsed and drained so it stays tender without starchiness.
Dried Mexican oregano: It brings a slightly citrusy, herbal note that’s signature in pozole.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Easy Chicken Pozole Recipe is how flexible it is for your personal preferences. I love tweaking the toppings depending on what I have around and sometimes stirring in a little extra heat if we want it spicy.

Spicy Upgrade: Whenever I’m feeling bold, I add some chopped fresh jalapeños or a dash of cayenne to the broth at the start—it really wakes up the flavors.
Vegetarian Twist: I’ve swapped out the chicken for jackfruit and used veggie broth; it’s a bit unconventional but satisfying!
Extra Crunch: Roasted pepitas sprinkled on top add a wonderful texture contrast that our whole family enjoys.
Make It Instant Pot: If you’re short on time, switching to an Instant Pot reduces cooking time significantly with equally tender results.

Step-by-Step: How I Make Easy Chicken Pozole Recipe

A close-up view of a thick stew inside a black pot, showing two main layers: the base is a rich, deep red-brown broth with a smooth yet slightly chunky texture, filled with white hominy kernels scattered throughout, and on top there are shredded pieces of cooked chicken, seasoned with herbs sprinkled over the surface, creating a rough texture contrast. A black ladle with a smooth, rounded edge rests inside the pot on the right side, partially dipped into the stew. The background features a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Start with the Broth

I like to start by tossing the chicken chunks, chicken broth, authentic red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and kosher salt right into my slow cooker. Give it a good stir so everything gets evenly mixed — this helps those spices and sauce really seep into the chicken as it cooks. Cover the slow cooker and set it for 5 ½ hours on low or 3 ½ hours on high. Patience here goes a long way for tender, flavorful meat.

Step 2: Shred the Chicken

Once the chicken is perfectly cooked and falling apart, scoop it out with a slotted spoon onto a plate or cutting board. I use two forks to shred it finely — this is the part that really makes the pozole feel hearty and inviting. Add the shredded chicken back into the slow cooker to join the broth.

Step 3: Add Hominy and Oregano

Drain and rinse the canned white hominy well so it’s fresh and not too starchy. Pop it into the slow cooker with a good sprinkle of dried Mexican oregano. Cover it and let it cook for another 30 minutes so the hominy soaks up that savory broth and herbs.

Step 4: Serve with Your Favorite Toppings

Serve your pozole hot with lime juice squeezed over the top, thinly shredded cabbage, fresh cilantro, diced onions, sliced radishes, and an extra sprinkle of Mexican oregano. This combo gives you a fresh, tangy crunch that pairs perfectly with the rich soup.

Top Tip

Having made this pozole many times, here are some tips that turned my recipes from just good to great. These little touches really enhance the flavor and texture, helping you avoid common pitfalls.

Patience with Slow Cooking: Letting the chicken cook low and slow ensures it gets tender without drying out, which can happen if you rush it.
Rinsing Hominy Thoroughly: This step helps eliminate excess starch and any canned flavor, resulting in a cleaner, better-textured pozole.
Fresh Toppings Are Essential: The contrast of crunchy cabbage and radishes with fresh lime juice brightens the whole dish and keeps it balanced.
Adjust Seasoning Last: Taste the broth after adding the hominy and shredded chicken and adjust salt and spice level just before serving to get it exactly right.

How to Serve Easy Chicken Pozole Recipe

Garnishes

I always pile on thinly shredded cabbage, fresh cilantro, diced white onions, zesty lime wedges, and thin slices of radish. These fresh hues and textures elevate the soup like magic. A final sprinkle of extra Mexican oregano on top brings that authentic herbal note that just ties it all together.

Side Dishes

To round out the meal, I like a simple side of warm corn tortillas—they’re perfect for scooping or layering. Sometimes some Mexican street-style elote (corn on the cob with mayo, cheese, and chili powder) helps amp up the festive vibe. And a chilled cucumber salad brings refreshing contrast.

Creative Ways to Present

For special occasions or when entertaining, I serve pozole in colorful individual bowls with all the toppings laid out buffet-style so everyone can build their own bowl. Adding edible flowers or vibrant chili slices makes the presentation pop, and it’s a real crowd-pleaser visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making the next day’s pozole even better. Just keep the toppings separate until you’re ready to serve to preserve their freshness and crunch.

Freezing

This pozole freezes beautifully. I portion it into freezer-safe containers, leaving a little headspace, then thaw overnight in the fridge before reheating gently on the stove. The hominy and chicken keep their texture well, so no worries there.

Reheating

I usually reheat pozole on the stove over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick after chilling, adding a splash of chicken broth or water helps loosen it without diluting flavor. Then just re-garnish fresh before serving.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra richness and stay juicy during slow cooking. Just adjust the cooking time slightly if needed.

Is it okay to use canned enchilada sauce?

Yes, canned red enchilada sauce works perfectly for this recipe and saves a ton of time. Just pick a good-quality brand for the best flavor.

What if I can’t find hominy?

Hominy is essential to authentic pozole, but if you can’t find any, you could substitute with large canned white corn kernels—just rinse well and adjust cooking time.

Can I make pozole spicier?

Definitely! Add more chili powder or toss in fresh or dried chiles while cooking. Adding fresh jalapeño slices as a topping also adds a nice kick.

Final Thoughts

This Easy Chicken Pozole Recipe holds a special place in my kitchen because it’s not just a meal; it’s an event—a time to slow down, gather around the table, and enjoy something nourishing and deeply flavorful. You’ll find it’s a recipe that welcomes your personal touches and rewards patience with every warm, comforting bowl. Give it a try—you might just have a new favorite for chilly nights or festive gatherings alike.