This Chicken Pozole is a traditional Mexican Stew or Soup that is frequently enjoyed around the holidays. Made with hominy and chicken or pork, it’s full of authentic ingredients and flavor. And our version is SUPER simple and easy!
Why You Will Love Chicken Pozole
- TRADITIONAL MEXICAN CUISINE – This Chicken Pozole (also spelled Posole) has been around for a long time. This is a great dish to celebrate traditional Mexican Heritage. Make it on Cinco de Mayo or as an alternative to Taco Tuesdays!
- EASY – Most Pozole Recipes consist of boiling numerous different (and sometimes hard to find like the guajillo chiles) chilis and then making the sauce out of the puree. Our recipe is MUCH simpler. Yes, this is probably not a true, authentic Pozole recipe, but it tastes great and is easy and quick enough to make for a weeknight dinner!
Easy Chicken Pozole Recipe
As you’ll see below, we use simple chili seasoning in this recipe. If you want a more authentic Pozole Recipe that will take considerably longer, there are plenty of recipes around. Form my experience, it’s not just the stew itself that is important, it is all the fun toppings you put on it! See below for some topping or garnish inspiration! Here is what you need to get started:
- BONELESS SKINLESS CHICKEN BREASTS – We cut our Chicken Breast into cubes before we cook it. You could also cook it whole and then shred it once it is cooked. You can also substitute for boneless skinless chicken thighs if you’d like.
- ONION – We used a red onion because that is what we had on hand. But you could also use white or yellow onion for this dish.
- VEGETABLE OIL – To cook the chicken and saute the garlic and onions. Substitute any other oil you’d like to use.
- GARLIC – Fresh, minced garlic.
- CHICKEN BROTH – You can substitute for Vegetable Broth if that is what you have
- SEASONINGS – Chili Powder, Oregano and Salt and Pepper.
- HOMINY – 2 cans, 15.5 oz each, hominy, drained and rinsed. If you absolutely can’t find Hominy, you can substitute for chickpeas or cannellini beans if needed.
What Is Hominy?
Hominy is a dried field corn (or Maize) that has been rehydrated by being soaked in a lye or lime solution. This takes the husk off the corn and leaves the corn kernels plump. Maize is different than sweet corn, which can be eaten straight off the cob. Maize has been used for centuries in lots of different recipes, including Grits, corn tortillas and tamales.
You can buy Hominy in the Mexican Food aisle of your grocery store. You can buy it in cans, where it is stored with liquid. Or you can buy it dry, in which case it will need to be soaked before cooking. We highly suggest using the canned version, as this will cut A LOT of time off of your preparation.
Storage, Leftovers and Freezing
Leftover Chicken Pozole tastes GREAT the next day. All the flavors have had even more time to hang out together and incorporate. Store leftovers in your refrigerator in an airtight container. While the garnishes are important on this dish, only garnish after serving, don’t store it with any garnishes on top. Chicken Pozole reheats just fine in the microwave. Just continue to heat, checking every 30 seconds until you reach the desired temperature.
You can also freeze Chicken Pozole. Let it cool to room temperature and store in a freezer safe container or a freezer bag (without garnishes). It will be good in your freezer for up to 4 months. Thaw in your fridge.
What Garnishes Can You Put on Chicken Pozole?
Garnishing this Mexican Soup is one of the best parts of it! Some suggestions would be:
- SLICED AVOCADOS
- LIME WEDGES
- SLICED RADISHES
- DICED GREEN ONION
- CHOPPED CILANTRO
- SOUR CREAM
- TORTILLA STRIPS or TORTILLA CHIPS
- SHREDDED CABBAGE
- SLICED JALAPENOS
We hope you enjoy this Easy Chicken Pozole Recipe. Let us know how it works out for you in the comment section!
LOOKING FOR MORE TEX-MEX DISHES? CHECK OUT:
- KING RANCH CHICKEN CASSEROLE
- SLOW COOKER CHICKEN TORTILLA SOUP
- SOUTHWEST PASTA SALAD
- SWEET CORN TAMALE CAKES
- WALKING TACO CASSEROLE
- CHICKEN FAJITA CASSEROLE
Easy Chicken Pozole
- 1 lb chicken breast cut into cubes
- 1/2 cup chopped onion
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 cans 15.5 oz each, hominy, drained and rinsed
- In a large pot, add chicken, onion, oil and garlic and heat over medium high heat, stirring occasionally until chicken is cooked and no longer pink.
- Add broth and stir well.
- Add chili powder, oregano and salt and mix well. Heat over high heat until boiling. Reduce heat and cover. Simmer for 20 minutes.
- Remove cover, add hominy.
- Continue to simmer for 15 minutes. Serve topped with fresh radishes, cilantro, corn chips and lime wedges if desired.