Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 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

Nothing beats the comfort and warmth of a big bowl of hominy-filled stew bubbling with tender chicken and deep, smoky flavors. This Easy Chicken Pozole Recipe is my go-to when I want something satisfying but fuss-free, and it always brings everyone to the table with smiles.

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

This pozole recipe strikes the perfect balance of rich, tangy, and earthy flavors without requiring hours of prep or complicated steps. I love how it feels like something special, even on a weeknight. Plus, it’s so flexible—you can dress it up or down however you like.

Simple Ingredients: Uses pantry staples and an authentic red enchilada sauce for deep, vibrant flavor.
Slow Cooker Magic: Toss everything in, set it, and go about your day—hands-off cooking that still tastes homemade.
Authentic Taste: Homemade enchilada sauce makes a world of difference compared to store-bought versions.
Customizable: Easily swap chicken cuts or add your favorite toppings for a bowl that’s totally your style.

Ingredients & Why They Work

Every ingredient in this Easy Chicken Pozole Recipe plays an important role, from the tender chicken to the bright lime wedges on top. Knowing why they’re here helps you understand how the flavors come together—and how you can tweak them.

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: Shred easily and soak up the pozole’s rich broth—feel free to use thighs if you want juicier meat.
Chicken broth: Creates a flavorful cooking base that complements the spices and hominy.
Authentic red enchilada sauce: The star ingredient. Homemade sauce adds a smoky, tangy depth you won’t get from store-bought.
Yellow onion: Adds a natural sweetness and depth when cooked down.
Garlic: Brings a subtle, savory kick that enhances the broth.
Chili powder: Gives gentle heat and earthiness without overpowering the dish.
Ground cumin: Adds warm, aromatic notes that deepen the flavor.
Kosher salt: Essential for balancing all the flavors to perfection.
White hominy (canned): The classic pozole ingredient—its firm, chewy texture contrasts beautifully with the shredded chicken.
Dried Mexican oregano: Earthy and slightly citrusy, it’s best for authentic, fragrant seasoning.

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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

I love adding a personal spin depending on the season or what’s in the fridge. This recipe is forgiving and welcomes your favorite extras that make it truly yours.

Variation: I sometimes swap chicken breasts for thighs for a richer, juicier texture, especially in the fall. It makes the pozole even more cozy and luscious.
Spice Level: Feeling adventurous? Add some chopped fresh jalapeños or a dash of smoky chipotle powder to turn up the heat.
Vegetarian Twist: For meat-free, substitute chicken broth with vegetable broth and use hearty mushrooms or jackfruit instead of chicken.
Extra Sourness: A splash of apple cider vinegar or a squeeze more lime adds brightness if you want to amplify that tang.

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: Assemble the Flavor Base

Start by adding the chicken chunks, chicken broth, authentic red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and kosher salt to your slow cooker. Give everything a good stir so those spices and aromatics start mingling right away. This step is a breeze but critical—it sets the stage for all the flavor that follows.

Step 2: Slow Cook to Tenderness

Pop the lid on and cook low and slow for 5 ½ hours, or if your schedule’s tighter, crank it up to high for 3 ½ hours. The slow cooker does wonders here, turning the chicken tender and infusing the broth. Resist the urge to peek too often—it needs time to build those layers of richness.

Step 3: Shred and Combine

Once cooked, transfer the chicken to a plate or cutting board using a slotted spoon. Shred it with two forks—this is so satisfying and makes all the difference when you ladle the pozole into bowls. Toss the shredded meat back into the slow cooker along with the drained and rinsed white hominy and dried Mexican oregano.

Step 4: Final Simmer

Cover again and let the pozole cook for another 30 minutes. This lets the hominy absorb those bold flavors and warms everything through evenly. Your kitchen will start smelling like a fiesta—trust me, everyone will want a taste.

Step 5: Serve with All the Toppings

Dish it out into bowls and truly make it your own with plenty of garnishes. I usually pile on shredded cabbage, fresh cilantro, diced onions, sliced radishes, a generous squeeze of lime, and a sprinkle of Mexican oregano. These add fresh crunch, brightness, and herbal notes that balance the hearty broth beautifully.

Top Tip

Through many batches of pozole, I’ve learned that a few simple touches make your final dish wow-worthy without extra hassle. These tips save both time and flavor.

Homemade Sauce Wins: Make the red enchilada sauce yourself whenever possible—it's the soul of this dish and elevates the flavor instantaneously.
Don’t Skip the Rinsing: Always rinse canned hominy well to remove any canning liquid bitterness before adding it to your pozole.
Low and Slow is Key: The longer cooking on low lets flavors develop beautifully and keeps chicken tender without drying out.
Fresh Garnishes are Game-Changers: Don’t just settle for what you have—fresh lime, radishes, and herbs add layers of freshness that brighten every spoonful.

How to Serve Easy Chicken Pozole Recipe

Garnishes

I’m a big fan of loading my bowls with shredded cabbage for crunch and freshness, a handful of chopped cilantro for brightness, diced raw onions for zing, thinly sliced radishes for peppery snap, and plenty of lime wedges to squeeze over at the table. Mexican oregano sprinkled on top ties all the flavors together with that herbal note.

Side Dishes

I like pairing pozole with warm corn tortillas or crusty bread to soak up every last drop, and a simple avocado salad or Mexican street corn for a bit of creaminess and charred sweetness on the side. Sometimes, I even add a bowl of fresh guacamole—because why not?

Creative Ways to Present

For family gatherings, I set up a toppings bar so everyone can customize their bowls—sour cream, diced jalapeños, radishes, onions, and lime wedges all together, looking colorful and inviting. It turns dinner into a fun, interactive experience that everyone enjoys.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container and into the fridge where they stay good for up to a week. I like to keep the garnishes separate so they stay fresh and crispy, adding them only when serving.

Freezing

Easy Chicken Pozole freezes beautifully. I portion mine into freezer-safe containers and it keeps well for up to 3 months. When you thaw it overnight in the fridge, it’s just like fresh when reheated—so convenient for busy weeks.

Reheating

I reheat leftovers gently on the stove over medium heat, stirring occasionally until hot. It’s also handy to microwave individual servings when I’m short on time—just add a splash of broth or water to keep it from drying out.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Easy Chicken Pozole Recipe?

Absolutely! Chicken thighs add extra moisture and rich flavor, and they shred just as beautifully. If you prefer darker meat, this is a great swap to enhance your pozole.

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

If you’re short on time, you can use a store-bought enchilada sauce, but I recommend choosing a high-quality brand with simple ingredients to get closer to that authentic flavor. Homemade sauce, though, really does make a difference in taste and depth.

Can I make this Easy Chicken Pozole Recipe in an Instant Pot?

Yes, you can adjust the cooking time to pressure cook the stew faster. Cook the chicken and broth with seasonings on high pressure for about 15 minutes, followed by a quick release, then add hominy and oregano and cook for another 5-10 minutes. It’s a great option when you’re short on time.

What are the best toppings to serve with pozole?

Traditional toppings include shredded cabbage, fresh cilantro, diced onions, lime wedges, and thinly sliced radishes. You can also add avocado, jalapeños, or crunchy tostadas—these add texture and fresh flavor that complement the warm, hearty stew perfectly.

Final Thoughts

This Easy Chicken Pozole Recipe has become one of my favorite soul-warming staples. It’s reliable, full of complex flavors, and feels like a special treat even on busy nights. I hope you enjoy making it as much as I do, and that it becomes a comforting go-to in your kitchen, bringing family and friends together one delicious bowl at a time.