Description
This Easy Chicken Pozole recipe combines tender shredded chicken, hominy, and a rich authentic red enchilada sauce cooked to perfection in a slow cooker. Served with traditional toppings like shredded cabbage, cilantro, lime wedges, and radishes, this comforting Mexican stew is perfect for a hearty and flavorful meal.
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, red enchilada sauce, finely diced onion, minced garlic, chili powder, ground cumin, and kosher salt to a large slow cooker. Stir everything to combine.
- Slow Cook Chicken: Cover the slow cooker and cook on LOW for 5 ½ hours or on HIGH for 3 ½ hours until the chicken is fully cooked and tender.
- Shred Chicken: Using a slotted spoon, transfer the cooked chicken to a large plate or cutting board, then shred the meat with two forks.
- Combine Shredded Chicken and Hominy: Return the shredded chicken to the slow cooker along with the drained and rinsed hominy and dried Mexican oregano. Stir to mix.
- Final Cooking: Cover and cook the pozole for another 30 minutes to allow flavors to meld and the hominy to heat through.
- Serve with Toppings: Ladle the pozole into bowls and serve with lime juice, thinly shredded cabbage, sliced radishes, diced onions, cilantro, and a sprinkle of Mexican oregano as desired.
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.
- Pozole freezes well for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.
- Boneless skinless chicken thighs can be used as an alternative to chicken breasts for juicier meat.
- If short on time, a store-bought enchilada sauce can be used, but homemade red enchilada sauce provides superior depth of flavor.
- Prep time is approximately 10 minutes, so prepare ingredients ahead to streamline the cooking process.
Nutrition
- Serving Size: 1 bowl (about 1 ⅛ cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 34 g
- Cholesterol: 85 mg
