Description
A flavorful and easy chicken pozole recipe featuring tender shredded chicken simmered in a rich red chile broth with hominy and authentic Mexican spices. Perfectly garnished with fresh toppings like cabbage, cilantro, lime, and radishes for a traditional and hearty Mexican soup.
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
- Add Ingredients: Place the chicken, chicken broth, red enchilada sauce, diced onion, minced garlic, chili powder, ground cumin, and kosher salt into a large slow cooker. Stir everything together to combine well.
- Slow Cook: Cover the slow cooker and cook on LOW for 5 ½ hours or on HIGH for 3 ½ hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Using a slotted spoon, transfer the cooked chicken onto a large plate or cutting board. Shred the chicken into bite-sized pieces with two forks.
- Combine and Finish Cooking: Return the shredded chicken to the slow cooker. Add the drained and rinsed hominy and dried Mexican oregano. Cover again and cook on LOW for an additional 30 minutes to heat through and blend flavors.
- Serve with Toppings: Ladle the pozole into bowls and serve with lime wedges, thinly shredded cabbage, cilantro, diced onions, sliced radishes, and a sprinkle of Mexican oregano for garnish.
Notes
- This recipe can be made ahead and tastes even better the next day once the flavors develop.
- For a spicier pozole, consider adding extra chili powder or a dash of hot sauce.
- Leftover pozole can be refrigerated for up to 3 days or frozen for longer storage.
- Vegetarian version can be made by substituting chicken broth with vegetable broth and omitting the chicken, adding extra beans or mushrooms instead.
- Serve with warm corn tortillas or tortilla chips for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 4 g
- Sodium: 1088 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 73 mg
