Description
Easy Chicken Pozole is a flavorful Mexican soup featuring tender shredded chicken simmered in a rich red chile broth with hominy and authentic spices. This comforting dish is perfect for a hearty meal and is garnished with fresh toppings like cabbage, cilantro, and radishes for added texture and zest.
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, diced onion, minced garlic, chili powder, ground cumin, and kosher salt to a large slow cooker. Stir everything together to mix well.
- 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 tender and cooked through.
- Shred Chicken: Using a slotted spoon, transfer the cooked chicken onto a large plate or cutting board. Shred the chicken into pieces using two forks.
- Add Hominy and Oregano: Return the shredded chicken to the slow cooker. Add the drained and rinsed hominy and dried Mexican oregano. Stir to combine, then cover and cook for an additional 30 minutes to meld flavors.
- Serve: Ladle the pozole into bowls and serve with fresh toppings such as lime juice, thinly shredded cabbage, sliced radishes, diced onions, cilantro, and a sprinkle of Mexican oregano for enhanced flavor and texture.
Notes
- For a spicier pozole, add extra chili powder or fresh chopped chilies to the broth.
- If authentic red enchilada sauce is unavailable, use a high-quality canned red chile sauce or make your own using dried chiles.
- Shredding the chicken while warm helps it absorb the broth flavors better.
- Hominy can be found canned or dried; canned is easier and quicker for this recipe.
- Adjust salt according to taste after adding all ingredients, as broth and enchilada sauce contribute saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 4 g
- Sodium: 1088 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 73 mg
