Description
This Easy Chicken Pozole recipe combines tender shredded chicken with a rich, flavorful red enchilada sauce and hominy, slow-cooked to perfection. Served with fresh toppings like cabbage, radishes, and lime, it’s a comforting and traditional Mexican stew perfect for a hearty meal.
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, authentic red enchilada sauce, finely diced onion, minced garlic, chili powder, ground cumin, and kosher salt into a large slow cooker. Stir the mixture well to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook the mixture on LOW for 5 ½ hours or on HIGH for 3 ½ hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Using a slotted spoon, transfer the cooked chicken onto a large plate or cutting board and shred it thoroughly with two forks.
- Add Hominy and Oregano: Return the shredded chicken back to the slow cooker, then add the drained and rinsed hominy along with the dried Mexican oregano. Cover again and cook for an additional 30 minutes to heat through and blend flavors.
- Serve: Ladle the pozole into bowls and garnish with fresh toppings such as lime juice, sliced radishes, cilantro, finely shredded cabbage, diced onions, and a sprinkle of Mexican oregano. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat on the stove over medium heat or in the microwave until hot.
- Pozole freezes well; transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- You can substitute boneless skinless chicken thighs for the chicken breasts if preferred for extra juiciness and flavor.
- If short on time, store-bought enchilada sauce can be used but homemade authentic sauce is recommended for better depth of flavor.
- Prep time is about 10 minutes, but the slow cooking allows the flavors to fully develop for a rich and delicious stew.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
