Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 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

Easy Chicken Pozole Recipe is one of those comforting dishes that feels like a warm hug on a chilly day. The combination of tender chicken, hominy, and vibrant red chile broth creates a bowl full of bold flavors that make every spoonful memorable. Trust me, once you make this, it'll probably become a family favorite.

A white deep bowl filled with a rich red broth containing light brown shredded chicken pieces and large white hominy kernels spread throughout. On one side, thin slices of white and red radishes along with light green shredded cabbage are layered neatly. A bright green lime wedge rests on the right edge of the bowl. Fresh green cilantro leaves are sprinkled over the soup, adding a touch of vibrant color. A black spoon is placed inside the bowl, with its handle resting on a yellow cloth. The entire setting is on a white marbled surface with extra lime wedges, cilantro sprigs, and a small bowl of shredded cabbage nearby. 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

I've always loved pozole for its rich history and incredible flavors, but what really makes this Easy Chicken Pozole Recipe special is how effortlessly the slow cooker pulls everything together. It’s perfect for busy days without compromising on taste.

Simple Ingredients: Uses pantry staples and authentic red enchilada sauce for deep flavor.
Hands-Off Cooking: The slow cooker does most of the work, so you can relax.
Tender, Flavorful Chicken: Slow cooking means the chicken shreds beautifully and soaks in that chile goodness.
Customizable Toppings: Fresh garnishes like lime, cabbage, and radishes add the perfect crunchy contrast.

Ingredients & Why They Work

Each ingredient in this recipe plays its part to create a harmonious bowl of flavor. From the slow-simmered chicken to the earthy hominy, everything comes together beautifully. When shopping, look for a good quality chicken broth and a tasty authentic red enchilada sauce—these really shape the base of your pozole.

Flat lay of boneless skinless chicken breasts cut into large chunks on a simple white ceramic plate, a few cloves of fresh garlic, half a small yellow onion finely diced in a small white ceramic bowl, a small white ceramic bowl filled with bright red authentic enchilada sauce, a small white ceramic bowl containing golden chili powder, another small white ceramic bowl with ground cumin, a small white ceramic bowl with coarse kosher salt, two white ceramic bowls side by side with drained and rinsed white hominy kernels, a small white ceramic bowl with dried Mexican oregano, a small pile of thinly shredded fresh cabbage, a bunch of fresh cilantro sprigs, finely diced white onion in a small white ceramic bowl, several fresh lime wedges arranged neatly, and thinly sliced radishes arranged symmetrically – 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: Cooks quickly and shreds easily, making it perfect for pozole.
Chicken broth: Adds depth and savory notes—homemade or low-sodium store-bought both work well.
Red enchilada sauce: This is the heart of the soup; it brings that signature rich, smoky flavor.
Yellow onion: Adds a subtle sweetness and balances the chile’s heat.
Garlic: Enhances overall aroma and flavor with its pungent warmth.
Chili powder: Boosts spice levels and complexity.
Ground cumin: Gives a nutty-earthy flavor that's classic in Mexican soups.
Kosher salt: Essential for seasoning and bringing out all other flavors.
White hominy (canned): Adds texture and the unique “corny” taste that defines pozole.
Dried Mexican oregano: A slightly different oregano that adds herbal brightness perfect here.

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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 tweaking this Easy Chicken Pozole Recipe depending on my mood and who I’m cooking for. It’s so forgiving and flexible—whether you want it spicy, a little tangy, or loaded with toppings, there’s lots of room to personalize.

Variation: Sometimes I swap out chicken breasts for thighs—they’re juicier and add even more richness.
Spice Level: Feel free to add a pinch of cayenne or chipotle powder if you want more heat.
Vegetarian Option: Replace chicken broth and chicken with vegetable broth and add extra hominy or mushrooms.
Fresh Flavor Boost: Squeeze in extra lime juice just before serving for a bright, fresh finish.

Step-by-Step: How I Make Easy Chicken Pozole Recipe

A close-up view of a slow cooker filled with three visible layers: the bottom layer is a thick red-brown sauce with a smooth, slightly glossy texture; the middle layer consists of shredded orange-brown chicken pieces scattered inside the sauce; the top layer has small, round, light beige hominy kernels sprinkled evenly across the surface, along with some dried green herbs. A black spoon rests on the right side, partially immersed in the sauce. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Set It Slow

First up, toss your chicken chunks, chicken broth, red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and kosher salt into a large slow cooker. I like to give everything a good stir to mix those flavors right away—this step sets the foundation. Pop the lid on and cook it on LOW for about 5 ½ hours, or 3 ½ on HIGH if you're short on time. The slow cook is key to getting tender, juicy chicken infused with that chile magic.

Step 2: Shred That Chicken

Once the chicken is cooked, I transfer it out using a slotted spoon onto a plate or cutting board, then shred it with two forks. Pro tip: warm chicken shreds more easily, so don’t wait too long before shredding. Avoid shredding when cold—it’ll be tougher and uneven.

Step 3: Add Hominy and Simmer More

Pop the shredded chicken right back into the slow cooker along with the drained and rinsed white hominy and the dried Mexican oregano. Cover and let it cook for another 30 minutes. This short simmer lets the hominy soak up all those rich flavors and meld everything together perfectly.

Step 4: Serve with Your Favorite Toppings

Once everything’s ready, ladle that gorgeous pozole into bowls and bring on the garnishes. I’m a sucker for freshly shredded cabbage and extra lime wedges for squeezing. Radishes add crunch, and cilantro and diced onions bring a bright, fresh note. Don’t skip the sprinkle of Mexican oregano—it’s the final little flourish that makes each bite sing.

Top Tip

Over the years, I’ve realized that the little details turn a good pozole into a great one. These tips come from my own kitchen trials and will help you nail this recipe every time.

Slow Cooker Timing: Don’t rush; low and slow gives the chicken the best texture for shredding.
Enchilada Sauce Choice: I recommend an authentic, quality red enchilada sauce for richness—homemade or store-bought works well.
Rinsing Hominy: Always rinse canned hominy well to remove any excess starch or canning liquid for a cleaner taste.
Fresh Garnishes Are Key: Don’t skip the cabbage and lime—they add brightness and texture that balances the hearty broth.

How to Serve Easy Chicken Pozole Recipe

Garnishes

My go-to garnishes are thinly shredded cabbage for a crisp bite, fresh cilantro for its herby aroma, diced raw onion for pungency, sliced radishes for crunch, and plenty of lime wedges to brighten every spoonful. Sometimes I sprinkle a little extra dried Mexican oregano on top to bring out even more warmth. It’s those fresh, vibrant toppings that make this soup truly sing.

Side Dishes

This pozole pairs beautifully with warm corn tortillas or freshly toasted tortilla chips. I also love serving it alongside a simple Mexican street corn salad or a light cucumber and avocado salad to keep things fresh and balanced.

Creative Ways to Present

For special occasions, I like to serve the pozole buffet-style. Set out bowls of each topping—cabbage, radishes, lime wedges, onions, and cilantro—so guests can customize their bowls. It’s interactive and really highlights the fresh flavors that complement the hearty broth.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pozole in an airtight container in the fridge for up to 4 days. I find the flavors actually deepen after a day or two, making leftovers just as delicious.

Freezing

This recipe freezes wonderfully. I portion it out into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally until warmed through. If the broth thickened overnight, just add a splash of chicken broth or water to loosen it up—it’ll taste just like fresh.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great alternative—they tend to be juicier and even more flavorful when shredded in this pozole. Just adjust cooking time slightly if needed, but the slow cooker usually handles both perfectly.

What can I substitute for red enchilada sauce?

If you don’t have red enchilada sauce on hand, you can use a combination of canned red chiles blended with some tomato sauce, garlic, onion, and spices to approximate the flavor. However, for convenience and authentic taste, a good quality store-bought enchilada sauce is ideal.

Is hominy necessary for pozole?

Yes, hominy is one of the hallmark ingredients in pozole, providing its unique texture and slightly nutty flavor. It’s different from regular corn, so for an authentic experience, you’ll want to use canned or dried hominy.

Can I make this recipe in a regular pot on the stove?

Definitely! You can cook the chicken and broth mixture in a large pot, simmering covered for about 1 to 1.5 hours until the chicken is tender. Then shred the chicken and add hominy and oregano, cooking another 20-30 minutes. Just keep an eye on the liquid levels and add water or broth as needed.

Final Thoughts

This Easy Chicken Pozole Recipe holds a special place in my kitchen rotation, especially during cooler months when I crave cozy, flavorful meals. It’s a dish that brings people together—whether for a relaxed weeknight or a casual weekend gathering. I can’t wait for you to try it yourself and see how effortlessly delicious homemade pozole can be. Serve it up, pile on the toppings, and enjoy every warm, satisfying bite.