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.
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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.
- 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.
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
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:
Absolutely! Chicken thighs make the pozole even more flavorful and tender. They shred easily and add a richer taste to the broth.
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.
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.
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.
Print
Easy Chicken Pozole Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Easy Chicken Pozole recipe features tender shredded chicken simmered in a flavorful broth with authentic red enchilada sauce, hominy, and traditional Mexican spices. Perfectly topped with fresh cabbage, lime, radishes, and cilantro, this comforting slow cooker pozole is a hearty and satisfying dish perfect for any occasion.
Ingredients
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 all ingredients to evenly combine.
- Cook the Chicken: Cover the slow cooker and cook the mixture on LOW for 5 hours and 30 minutes, or on HIGH for 3 hours and 30 minutes, until the chicken is tender and cooked through.
- Shred Chicken: Using a slotted spoon, transfer the chicken onto a large plate or cutting board. Shred the chicken into bite-sized 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 gently to combine, then cover and cook for another 30 minutes to blend flavors.
- Serve: Ladle the pozole into bowls and garnish with freshly squeezed lime juice, thinly shredded cabbage, sliced radishes, diced onions, cilantro, and additional Mexican oregano to taste. Enjoy hot.
Notes
- Storing and Reheating: Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat on the stove over medium heat or microwave individual portions until hot. Pozole freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Chicken: Boneless skinless chicken thighs can be used as an alternative to chicken breasts for a richer flavor.
- Enchilada Sauce: Homemade authentic red enchilada sauce is recommended for best flavor, but store-bought enchilada sauce can be used if short on time. Homemade sauce offers much deeper and tastier flavor.
- Prep Time: Allocate about 10 minutes to prepare the ingredients before cooking.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
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