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
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 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
