Description
This Easy Chicken Pozole recipe is a comforting slow-cooked Mexican stew made with tender chicken, hominy, and a flavorful homemade red enchilada sauce. It’s garnished with fresh toppings like shredded cabbage, cilantro, radishes, and lime for a burst of freshness and zest. Perfect for a hearty meal that warms you from the inside out.
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 well to combine all ingredients evenly.
- Cook Chicken: Cover the slow cooker and cook the mixture for 5 ½ hours on LOW heat or 3 ½ hours on HIGH heat until the chicken is fully cooked and tender.
- Shred Chicken: Using a slotted spoon, transfer the cooked chicken to a plate or cutting board and shred it into bite-sized pieces using two forks.
- Add Hominy and Oregano: Return the shredded chicken back into the slow cooker along with the drained and rinsed white hominy and dried Mexican oregano. Stir to combine, cover again, and cook for an additional 30 minutes to let the flavors meld.
- Serve: Ladle the pozole into bowls and garnish generously with lime juice, shredded cabbage, cilantro, diced onions, radishes, and a sprinkle of Mexican oregano as desired. Enjoy hot for a comforting meal.
Notes
- Store leftover pozole 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.
- Posole freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- You can substitute boneless skinless chicken thighs for the chicken breasts for a juicier option.
- If you don’t have time to make authentic red enchilada sauce, a good-quality store-bought enchilada sauce can be used but will not have the same depth of flavor.
- Prep time is approximately 10 minutes, making it an easy recipe to put together before slow cooking.
