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 incredibly comforting and hearty about a bowl of homemade pozole, and this Easy Chicken Pozole Recipe has quickly become one of my favorite go-to dishes when I want something warm, flavorful, and soul-satisfying. It’s simple enough for busy weeknights but delivers that rich, authentic taste you won’t want to miss.

The image shows a close-up view of a slow cooker filled with a thick red stew. It has two main layers: shredded chicken pieces and round white hominy kernels, both soaked in a rich, red, slightly oily broth. The stew is sprinkled with small dried green herbs on top. There is a black spoon dipping into the stew on the right side of the slow cooker. The background texture is white marble. 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 get asked all the time for easy but delicious recipes, and this chicken pozole totally fits the bill. It’s packed with flavor, thanks to the rich combination of spices and that amazing homemade red enchilada sauce.

Simple Ingredients: You probably have most of these staples in your pantry already, so no last-minute shopping runs.
Slow Cooker Made Easy: You can let it do the work while you’re out or busy with other things, coming home to a warm, ready meal.
Customizable Flavors: Whether you like it spicier or milder, you’ll find it easy to adjust the spice level to your liking.
Great for Leftovers: This recipe keeps well, which means amazing next-day lunches or dinners that taste even better.

Ingredients & Why They Work

The magic of this Easy Chicken Pozole Recipe lies in how each ingredient builds layers of tasty warmth and authentic depth. Here’s a quick rundown of what you’ll need and why these ingredients come together so well.

Flat lay of a few large chunks of raw boneless skinless chicken breasts, a small white ceramic bowl filled with rich red enchilada sauce, a small white ceramic bowl with finely diced half yellow onion, four peeled garlic cloves arranged neatly, a small white ceramic bowl of bright chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of kosher salt, a simple white ceramic plate with drained white hominy kernels, a small white ceramic bowl of dried Mexican oregano, a small mound of thinly shredded fresh cabbage, a few sprigs of fresh cilantro, a small pile of diced white onions, several fresh lime wedges, and thinly sliced radishes, all 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 beautifully after cooking and soak up all the flavors.
Chicken broth: Acts as a rich, savory base that brings everything together.
Red enchilada sauce: This is where the character comes in — it adds a smoky, spicy, and robust flavor.
Yellow onion: Brings a subtle sweetness and depth to the broth.
Garlic: Adds classic aromatic flavor that uplifts every spoonful.
Chili powder: Provides warmth and spice without overwhelming.
Ground cumin: Adds a smoky, earthy note crucial to Mexican flavors.
Kosher salt: Enhances all the flavors naturally.
White hominy: The star ingredient giving pozole its signature chewy texture and slight sweetness.
Dried Mexican oregano: Finishes the dish off with fragrant, slightly citrusy herbal notes.

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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

What I love most about this recipe is how easy it is to tweak the flavors depending on your mood or pantry. I often make it a little spicier or swap out ingredients to fit what’s in my fridge.

Spice It Up: Once, I added a pinch of cayenne and a chipotle pepper to the mix — it gave the pozole a smoky kick that my friends still talk about!
Chicken Thighs Instead: Sometimes I swap chicken breasts for thighs—they stay juicier and add a richer flavor.
Vegetarian Version: I’ve tested this with mushrooms and veg broth for friends who skip meat; it’s still hearty and satisfying.

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

A white bowl filled with a rich red soup that has shredded chicken and large white hominy kernels layered in the center. On the left side of the bowl, there is a layer of thin white cabbage strips topped with thin slices of radish with pink edges and white centers. A green lime wedge is placed on the right edge of the soup, and chopped green herbs are sprinkled on top of the soup and garnish. A black spoon rests inside the bowl on the right side, and the bowl sits on a white marbled surface with scattered lime wedges, cilantro sprigs, a small white plate with radish slices, and a yellow textured cloth near it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Slow Cooker Base

Start by tossing the chicken chunks, chicken broth, red enchilada sauce, finely diced onion, minced garlic, chili powder, cumin, and kosher salt into your slow cooker. Give everything a good stir so all those flavors start mingling. Make sure to use authentic enchilada sauce if you can – it really transforms this dish.

Step 2: Let the Slow Cooker Work Its Magic

Cover your slow cooker and set it to low for about 5 ½ hours, or high for 3 ½ hours. This slow simmer is what tenderizes the chicken perfectly while letting those spices infuse the broth deeply. Avoid peeking too much — keep the lid on to hold in heat and moisture!

Step 3: Shred the Chicken

Once the chicken is tender, remove it with a slotted spoon onto a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces — this part always feels satisfying to me because the aromatic smells fill the kitchen.

Step 4: Final Assembly with Hominy & Oregano

Return the shredded chicken to the slow cooker. Then add the drained and rinsed white hominy along with the dried Mexican oregano. Give everything a gentle stir and cover again for 30 more minutes to warm through and marry flavors before serving.

Top Tip

From my experience, a few small things can really elevate your Easy Chicken Pozole Recipe, making sure it turns out amazing every single time.

Use Authentic Enchilada Sauce: I know it’s tempting to grab a jar, but homemade or authentic red enchilada sauce adds a depth that jars just can’t match.
Don’t Skip the Slow Cook: The slow simmer allows spices to develop fully and tenderizes the chicken beautifully. Resist rushing it.
Shred Chicken Carefully: Two forks work great — shredding by hand ensures you get those perfect, bite-sized pieces rather than mushy bits.
Drain and Rinse Hominy: This simple step keeps the pozole fresh and prevents it from becoming too thick or starchy.

How to Serve Easy Chicken Pozole Recipe

Garnishes

I always pile on thinly shredded cabbage, fresh cilantro, diced onions, radish slices, a squeeze of lime, and a sprinkle of Mexican oregano. These toppings bring brightness and crunch to the dish, balancing the rich broth perfectly. Plus, guests love customizing their bowls.

Side Dishes

Serve with warm corn tortillas or crispy tostadas for scooping. A simple Mexican street corn salad or a fresh cucumber salad complements the pozole beautifully and adds a cool contrast.

Creative Ways to Present

For special occasions, I like to set up a “pozole bar” with all the toppings in little bowls and tortilla chips on the side, letting everyone build their perfect bowl. It’s always a fun, interactive dinner that gets people chatting!

Make Ahead and Storage

Storing Leftovers

Leftovers go right into an airtight container in the fridge and usually last me about a week. The flavors actually deepen overnight, making the next-day meal just as good, if not better!

Freezing

I’ve frozen this pozole a few times in freezer-safe containers without any issues. Just thaw it overnight in the fridge before reheating, and you’ll have a delicious ready-to-go meal for busy days.

Reheating

I usually reheat on the stovetop over medium heat, stirring occasionally until warmed through. It helps keep the broth nice and fresh. If you’re in a hurry, a quick zap in the microwave works fine, just cover the bowl to avoid splatter.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs make the pozole even more flavorful and tender. They shred easily and add a richer taste to the broth.

What if I don’t have time to make homemade enchilada sauce?

You can use store-bought enchilada sauce in a pinch, but I highly recommend trying homemade or authentic red enchilada sauce if you can. It adds deeper flavors that really elevate the dish.

How spicy is this chicken pozole?

This pozole strikes a balance with chili powder and cumin, offering warmth without overwhelming heat. You can easily adjust the spice level by adding more chili powder or a dash of cayenne if you like it hotter.

Can I make this pozole on the stovetop instead of slow cooker?

Yes! You can simmer everything in a large pot on low heat, but you’ll need to watch it carefully and cook the chicken until it’s tender and shreds easily. It might take 1.5 to 2 hours stovetop.

Final Thoughts

This Easy Chicken Pozole Recipe has been a meal I come back to time and again, whether I’m feeding a crowd or enjoying a quiet night in with leftovers for days. It’s comforting, flavorful, and totally doable without stress. I hope you give it a try and find yourself making it as often as I do—it’s a little taste of warmth that feels like a hug from the inside out.