Chicken Pozole Recipe

Introduction

Chicken pozole is a comforting and hearty Mexican stew featuring tender chicken, hominy, and vibrant fresh garnishes. This traditional dish is perfect for gatherings and delivers a rich, savory broth with a touch of brightness from its toppings.

Ingredients

• 1 (4 1/2 to 5 1/2-pound) whole chicken, cut into parts
• Kosher salt
• 1 red onion, sliced in half
• 1 (105-ounce) can hominy, drained and rinsed, divided
• 4 large cloves garlic, peeled
• 1 to 2 tablespoons dried oregano (Mexican oregano if available)
• 1/4 whole cabbage, thinly sliced
• 1 tomato, cored and chopped
• 1 avocado, peeled and chopped
• 1 red onion, peeled and chopped
• 1 large bunch cilantro, chopped
• 1 large bunch watercress, chopped
• Mexican cheese (Queso Fresco), sliced
• Several red radishes, thinly sliced
• 2 limes, cut into wedges
• Chopped seeded jalapeño or serrano chilies (or other chili peppers)
• Tostadas or tortilla chips

Instructions

1. Step 1: Season the chicken parts generously with kosher salt.
2. Step 2: In a large pot, combine the chicken, sliced red onion halves, garlic cloves, and enough water to cover all ingredients. Bring to a boil, then reduce to a simmer and cook until the chicken is fully cooked, about 45 minutes.
3. Step 3: Remove the chicken from the pot and shred the meat once cool enough to handle. Set aside. Strain the broth to remove solids, then return the clear broth to the pot.
4. Step 4: Add the drained hominy, dried oregano, and shredded chicken back into the pot. Simmer together for 20 minutes to allow flavors to meld.
5. Step 5: Taste and adjust seasoning with additional salt and pepper as needed.
6. Step 6: Serve the pozole hot, garnished with thinly sliced cabbage, radishes, chopped cilantro, lime wedges, sliced Mexican cheese, chopped tomato, avocado, chopped red onion, watercress, jalapeño or serrano chilies, and accompanied by tostadas or tortilla chips.

Tips & Variations

• For deeper flavor, toast the dried oregano briefly in a dry pan before adding to the soup.
• If Mexican oregano isn’t available, regular oregano can be used but may slightly alter the flavor.
• Add a smoky touch by including dried chile ancho powder or chipotle peppers in adobo to the broth.
• Use leftover roasted or rotisserie chicken to save time in the cooking process.
• Adjust the chili peppers to control the heat level to your preference.

Storage

Store leftover pozole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through, adding a little water or broth if it has thickened. Pozole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of a whole chicken?

Yes, boneless chicken breasts or thighs can be used, but cooking times will be shorter. You can poach the chicken until cooked through, then shred and add to the pot along with the hominy.

What is hominy, and can I substitute it?

Hominy is dried corn kernels treated with an alkali solution, giving them a unique texture and flavor essential to pozole. If unavailable, canned or frozen hominy can be used as a substitute. Avoid using regular corn, as it changes the dish’s character.

Chicken Pozole Recipe

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★★★★★

4.5 from 100 reviews

This authentic Chicken Pozole recipe delivers a hearty and comforting Mexican soup featuring tender shredded chicken, hominy, and a flavorful broth infused with oregano and garlic. Served with vibrant garnishes like cabbage, radishes, cilantro, lime wedges, and queso fresco, this dish offers a perfect mix of textures and zesty flavors, ideal for family meals or festive occasions.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 1 hour 55 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Broth

• 1 4 1/2 to 5 1/2-pound whole chicken, cut into parts
• Kosher salt, to taste
• 1 red onion, sliced in half
• 4 large cloves garlic, peeled
• Water, enough to cover chicken

Main Ingredients

• 1 105-ounce can hominy, drained and rinsed, divided
• 1 to 2 tablespoons dried oregano (Mexican oregano preferred)

Garnishes

• 1/4 whole cabbage, thinly sliced
• 1 tomato, cored and chopped
• 1 avocado, peeled and chopped
• 1 red onion, peeled and chopped
• 1 large bunch cilantro, chopped
• 1 large bunch watercress, chopped
• Mexican cheese (Queso Fresco), sliced
• Several red radishes, thinly sliced
• 2 limes, cut into wedges
• Chopped seeded jalapeño or serrano chilies (or other chili peppers), to taste
• Tostadas or tortilla chips, for serving

Instructions

1. Season the chicken: Generously season the chicken parts with kosher salt to enhance their natural flavors before cooking.
2. Cook the chicken and broth: In a large pot, combine the seasoned chicken, sliced red onion halves, peeled garlic cloves, and enough water to cover. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the chicken is fully cooked, approximately 45 minutes.
3. Shred the chicken and strain broth: Carefully remove the chicken from the pot and shred the meat into bite-sized pieces. Set aside. Strain the cooking broth through a fine sieve to remove solids and impurities, then return the clear broth to the pot.
4. Simmer with hominy and oregano: Add the drained hominy, dried oregano, and shredded chicken back into the broth. Let everything simmer together for 20 minutes to meld the flavors.
5. Adjust seasoning: Taste the pozole and adjust salt and pepper as needed to suit your preference for seasoning.
6. Prepare garnishes: While the pozole is simmering, chop and prepare the garnishes: thinly slice cabbage and radishes, chop tomato, avocado, red onion, cilantro, and watercress. Slice queso fresco and cut lime into wedges.
7. Serve and garnish: Ladle the hot pozole into bowls and offer a selection of garnishes including cabbage, radishes, cilantro, lime wedges, jalapeños or serrano chilies, queso fresco, and tostadas or tortilla chips on the side for a customizable and festive experience.

Notes

• Use Mexican oregano if available for the most authentic flavor, but regular oregano will work as a substitute.
• Hominy comes canned and precooked; be sure to drain and rinse it before adding to the soup.
• Adjust the amount of chili peppers according to your preferred spice level.
• Leftover pozole tastes great the next day as flavors continue to develop.
• For a richer broth, you can sauté the onion and garlic before adding water, though it’s not necessary.
• This recipe can also be made with pork instead of chicken for a traditional variation.

Keywords: Chicken Pozole, Mexican Soup, Hominy Soup, Traditional Mexican Recipe, Comfort Food