Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 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 so comforting about a warm bowl of pozole, especially when it’s made with tender chicken and that vibrant red sauce that wakes up your taste buds. This Easy Chicken Pozole Recipe is a total game-changer—you’ll love how simple it is, yet packed with authentic Mexican flavors that fill your kitchen with the best aromas.

The image shows a close-up of a slow cooker filled with a rich, deep red stew, with shredded chicken pieces layered throughout the thick sauce. Scattered white hominy kernels add texture and contrast, floating on the surface. The stew is sprinkled with small green dried herbs that sit atop the reddish-brown liquid. A black ladle is partially submerged on the right side, resting against the rim of the cooker. This dish looks warm and hearty, sitting on a white marbled surface 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 can't get enough of this pozole because it’s the perfect cozy meal that’s surprisingly easy to pull together, even on a busy day. Plus, it’s endlessly customizable, so you can make it exactly how you like it!

Simple Ingredients: Uses pantry staples and a homemade enchilada sauce that elevates every bite.
Set-and-Forget Cooking: The slow cooker does all the hard work so you can relax and come back to rich, tender chicken pozole.
Authentic Flavor: The blend of spices and real hominy bring the heart of traditional Mexican pozole to your table.
Perfect for Gatherings: Makes a hearty batch that feeds a crowd and keeps everyone asking for seconds.

Ingredients & Why They Work

This Easy Chicken Pozole Recipe comes together beautifully thanks to a balance of hearty, flavorful ingredients that complement each other perfectly. I always recommend getting the freshest garlic and a quality chicken broth—it really makes a difference in the final depth of the stew.

Flat lay of boneless skinless chicken breasts cut into large chunks, a small white ceramic bowl of rich red enchilada sauce, a few cloves of fresh garlic, half a small yellow onion finely diced on a white ceramic plate, a small white ceramic bowl of white hominy kernels, a small white ceramic bowl of dried Mexican oregano, a few bright green cilantro sprigs, thinly shredded pale green cabbage arranged neatly on a white ceramic plate, a few vibrant red radishes sliced thinly on a white ceramic dish, several lime wedges with bright green rind on a white ceramic plate, and small white ceramic bowls containing chili powder, ground cumin, and kosher salt, all ingredients fresh and natural, 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 and soak up the flavors of the broth and sauce.
Chicken broth: Provides a rich, comforting base—homemade or low-sodium store-bought works best.
Authentic red enchilada sauce: This is the star of the show, adding smoky, spicy depth that posole shines with.
Yellow onion: Adds natural sweetness and body to the broth.
Garlic: Essential aromatics that boost savory richness.
Chili powder: For that signature warmth and subtle heat.
Ground cumin: Brings earthy undertones that tie all the flavors together.
Kosher salt: Enhances every note without overpowering.
White hominy: The classic pozole ingredient—soft yet slightly chewy for texture contrast.
Dried Mexican oregano: Adds herbal brightness and an authentic finish.
Garnish toppings: Such as shredded cabbage, cilantro, diced onions, lime wedges, sliced radishes, and additional oregano to layer fresh flavors with every bite.

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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

I love experimenting with this recipe by swapping chicken breasts for thighs when I want something juicier, and sometimes I turn up the heat with extra chili powder for a spicier twist. Feel free to tweak the toppings to match what’s fresh or what you prefer!

Variation: Using chicken thighs gives even more flavor and tenderness—perfect for those cozy dinner nights.
Dietary tweak: You can easily make this gluten-free by double-checking your enchilada sauce ingredients.
Seasonal changes: Swap cabbage for shaved kale or add avocado slices in summer for a fresh spin.

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

A white bowl holds a rich red broth filled with shredded chicken and large pale hominy kernels. On the left side of the bowl, there is a small pile of thinly sliced pale green cabbage topped with round, thin slices of radish that have white centers and pink edges. Fresh green cilantro leaves are scattered over the dish. A wedge of lime sits on the right edge of the bowl, partially submerged in the broth. A black spoon is placed inside the bowl on the right side. The bowl rests on a white marbled surface with lime wedges, more cilantro leaves, a small white plate of radish slices, and a mustard-yellow textured cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer the Flavors

First, I add the chicken, broth, homemade red enchilada sauce, onion, garlic, chili powder, cumin, and salt into my slow cooker. Give everything a good stir so the spices start mingling. This step sets the base – it’s where the magic begins as those flavors mix and blend during the cooking.

Step 2: Slow Cook to Perfection

I cook the mixture on LOW for about 5½ hours or on HIGH for 3½ hours. The slow cooking breaks down the chicken until it’s incredibly tender but still juicy. Don’t rush this—patience here rewards you with that melt-in-your-mouth texture.

Step 3: Shred and Simmer

Once the chicken is cooked, I carefully remove it with a slotted spoon and shred it with two forks. Then, back in the slow cooker goes the shredded chicken along with the drained hominy and dried Mexican oregano. I let it simmer for another 30 minutes to marry everything together beautifully.

Step 4: Serve Hot with Fresh Garnishes

Finally, ladle the pozole into bowls and top with freshly shredded cabbage, cilantro, diced onions, radishes, and a bright squeeze of lime. These garnishes add crisp, fresh contrasts to the warm, savory stew.

Top Tip

Over the years, I’ve found a few tricks that make this Easy Chicken Pozole Recipe impossible to mess up and utterly delicious every time.

Hominy Rinse: Always rinse canned hominy well to remove excess starch and avoid a cloudy broth.
Homemade Sauce Matter: I can’t stress enough how much better homemade red enchilada sauce tastes—if you’re short on time, go store-bought, but this homemade version delivers more depth.
Shred While Warm: Shred the chicken right away while it’s hot. It shreds easily and absorbs the pozole flavors better.
Don’t Skip Toppings: The fresh crunchy garnishes cut through the rich broth beautifully and add layers of texture and flavor.

How to Serve Easy Chicken Pozole Recipe

Garnishes

I swear by shredded cabbage for that crisp, refreshing bite, a handful of chopped fresh cilantro for brightness, diced raw onions for a bit of sharpness, radish slices for crunch and color, plus plenty of lime wedges to squeeze over the top. If you like, sprinkle a pinch of Mexican oregano for that authentic herbal note that finishes every bowl.

Side Dishes

Serve this hearty pozole alongside warm corn tortillas or crunchy tostadas. A simple avocado salad or Mexican street corn complements it well, balancing the warm, savory flavors with fresh, creamy, or slightly charred textures.

Creative Ways to Present

For special occasions, I’ve served pozole in individual mini cocottes or colorful bowls with all the garnishes artfully arranged around the edges. Adding edible flowers or vibrant food-safe colored plates can make this humble soup feel extra festive and inviting.

Make Ahead and Storage

Storing Leftovers

I keep any leftover pozole in airtight containers in the fridge for up to a week. The flavors actually deepen after sitting overnight, so leftovers taste better the next day—just be sure to cool it before sealing.

Freezing

This pozole freezes wonderfully! I freeze it in portions in freezer-safe containers, making sure to leave some headspace. When thawed, it tastes just as good, and it’s an easy solution for quick lunches or weeknight dinners.

Reheating

To reheat, I gently warm pozole on the stove over medium heat, stirring occasionally to prevent sticking. If you’re in a hurry, microwave it in short bursts stirring in between. You want it hot but not boiled to preserve the chicken’s tenderness and the broth’s clear flavor.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great substitute and will make the pozole even more flavorful and moist. Just be sure to cook thoroughly during the slow cooking process.

What if I don’t have time to make the enchilada sauce from scratch?

While homemade enchilada sauce adds the best flavor, you can use a good quality store-bought enchilada sauce in a pinch. Just keep in mind that it might not have the same depth, so taste and adjust seasonings as needed.

Is white hominy essential for this recipe?

Absolutely! White hominy is traditional in pozole and gives the dish its unique texture and character. You can find canned hominy in most grocery stores or Latin markets.

How can I reheat pozole without drying out the chicken?

Reheat gently on the stove over medium heat with occasional stirring, or microwave in short bursts. Avoid boiling to keep the chicken tender and moist. Adding a splash of broth while reheating helps maintain texture.

Final Thoughts

Making this Easy Chicken Pozole Recipe feels like sharing a little piece of my kitchen and heart with you. It’s one of those dishes that brings comfort, flavor, and a chance to slow down and savor good food. I hope it becomes your go-to for a warm, satisfying meal you can return to again and again—just like it has for me.