Never-Fail Easy Chicken Pozole Recipe That Will Make You Famous!
Ever wish you could have a big, warm bowl of yummy chicken pozole, like, right now?
But all those recipes online look so hard, with a bazillion steps and weird stuff you can’t even find at the store.
It’s like, who has time for that?!
We feel ya.
Cooking should be fun, not a chore that makes you want to hide in the kitchen closet.
That’s why we made this super easy chicken pozole recipe.
It’s got all the good stuff – the tasty broth, the tender chicken, the hominy that pops in your mouth – but without all the fuss.
Get ready to make some magic!
What Makes This Chicken Pozole Easy and Delicious?
Okay, so what’s the big deal about this recipe?
Well, first off, it’s fast.
We’re talking about going from “I’m hungry!” to “Mmm, this is good!” in less than an hour.
Most pozole recipes take forever, simmering for hours and hours.
Nope, not this one.
We use a couple of clever shortcuts to speed things up, but we don’t cheat on the flavor.
The taste is the real stuff, like your grandma used to make, but, maybe even, shhh, better.
This easy chicken pozole is all about keeping things simple.
Easy peasy, chicken squeezy.
There is no need to find crazy ingredients.
This recipe is very flexible, too. You can make it your own.
For another fantastic weeknight meal try, this easy and delicious chicken enchilada soup recipe.
Gather Your Ingredients: Everything You Need for Authentic Flavor
Let’s talk about what goes into this yummy soup. Each thing we use plays a super important part in making the pozole taste amazing.
- Chicken: This is the star of our show! It gives the pozole its meaty flavor and makes it nice and filling. We can use chicken breasts, or if we’re feeling extra lazy, we can grab a rotisserie chicken from the store.
- Chicken Broth: This is the soup’s base. It’s like the cozy blanket that wraps all the other flavors together. We like using low-sodium broth so we can control how salty the pozole is.
- Onion and Garlic: These are flavor bombs! They make the broth taste deep and rich.
- Hominy: This is what makes pozole, pozole! It’s big, puffy corn kernels that are chewy and a little bit sweet. We’ll use canned hominy to keep things simple.
- Oregano, Cumin, and Chili Powder: Spices, you betcha, that is what this soup’s flavor depends on. It will be very yummy.
- Smoked Paprika – A pinch of flavor for our soup.
- Olive Oil: We use just a little bit to cook the onion and garlic.
We will talk all about the toppings very soon.
If you ever have trouble finding or correctly identifying some ingredients, consider exploring our guide to culinary spices to expand your pantry knowledge.
Simple Steps to Perfect Chicken Pozole
Ready to cook?
Let’s do this!
This recipe is so easy, you could probably do it with your eyes closed (but, um, please don’t).
Prepping the Chicken: Quick & Easy
If we are using raw chicken, We gotta cook it first.
Heat some oil in the big pot.
Throw in the chopped onion.
Stir it around until its soft.
Put the garlic and cook it just a bit.
Now put the chicken in the broth and spices.
If you ever want to go deeper on using chicken in your cooking, check out our in depth guide on storing raw and cooked chicken.
Building the Flavorful Broth
The broth is where all the magic happens.
We want it to be super tasty.
The spices we use are going to get very happy together in a warm bath.
Make sure we have plenty of the chicken liquid covering our food.
Adding the Hominy and Simmering
Now for the pozole’s special ingredient: hominy!
Open those cans, drain out the water, and give the hominy a little rinse.
Toss it into the pot with the broth.
The hominy brings a taste that is delightful.
Now, we just let everything simmer. This means we cook it gently over low heat.
Simmering helps all the flavors mix together and get to know each other.
Shred the chicken
Take it out. Get two forks.
Shred the chicken meat.
Pop it back into the pot, please.
To master one of the main techniques used in many great recipes, review our helpful guide to mastering the boiling cooking method.
The Secret to Amazing Pozole: It’s All About the Toppings!
Okay, here’s a pro tip: pozole is all about the toppings.
This is where you can get creative and make the soup your own.
Think of the pozole as a blank canvas, and the toppings are your colorful paints.
Here are some topping ideas to get you started:
You might want to try thinly sliced radishes.
Or perhaps, some fresh cilantro leaves.
Don’t forget those lime wedges.
Avocado is another option, yum.
Also, crunchy tortilla strips.
Do you have a favorite hot sauce? Use it!
A good tip, is to put all the toppings in little bowls and let everyone choose their own.
It’s like a pozole party!
Much like choosing toppings for pozole, making a great salad is all about balance – explore options like our arugula salad with pomegranate and feta for more inspiration.
Your Pozole Questions Answered (FAQ)
We know you might have some questions, so we’ve answered some of the most common ones right here:
Yes! This recipe is super duper easy. If you can stir, you can make this pozole.
It is no big deal. You can leave some out, or use different ones. Just taste as you go!
Yup! Just throw everything in, cook it on low for a long time, and shred the chicken later.
Sure thing. Just leave out the chicken and use vegetable broth. Add some extra veggies if you want.
It will be good for 3 days maybe four in the fridge.
Yes! It freezes great. Just put it in a freezer-safe container.
Did you use spices? Did you put salt in? Taste as you go and add more of what it needs!
Storing and Reheating Your Pozole (for even better flavor!)
Got leftovers? Lucky you! Pozole often tastes even better the next day. The flavors have more time to hang out and get friendly.
To store it, just let the pozole cool down completely, then put it in an airtight container in the fridge. It should be good for 3-4 days.
To reheat it, you can just warm it up in a pot on the stove or zap it in the microwave. If it seems a little thick, add a splash of water or broth.
Nutritional Insights (per serving, estimates without toppings):
- Calories: 380
- Protein: 35g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 5g
(These numbers are just estimations based on nutritional data. They will change depending on what chicken and broth you use, and how big your bowls are.)
To get the most out of every recipe, check out how to read a recipe.
Ingredient Alternatives:
- No chicken breasts? Use chicken thighs, rotisserie chicken, or even canned chicken (drained well).
- No white onion? Yellow onion works too.
- No fresh garlic? Use garlic powder (about 1/2 teaspoon).
- No Mexican oregano? Regular oregano is fine.
- Can’t find hominy? In a real pinch, you could use corn, but it won’t be true pozole.
- No smoked Paprika? Regular paprika, or a pinch of chipotle powder.
There you have it – our super secret, super easy chicken pozole recipe. We hope you love it as much as we do. Now go make some soup and impress all your friends and family! Don’t for get to tell all your people were you got this top secret recipe.
For comprehensive guidance on working with various ingredients, see our detailed explanation of basic cooking terms explained.
Printable Recipe Card For Our Easy Chicken Pozole Recipe
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Easy Chicken Pozole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Craving a warm, comforting bowl of authentic-tasting chicken pozole but short on time? This recipe is your answer! We’ve streamlined the classic Mexican soup, making it perfect for a busy weeknight. You’ll get all the rich, savory flavors you love, with tender chicken, hearty hominy, and a vibrant broth, in under an hour. And we’ve added a little something special to make the flavors really pop… (Don’t worry, it’s probably already in your pantry!)
Equipment:
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
For the Pozole:
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts (or about 3 cups shredded, cooked chicken)
- 6 cups chicken broth (low-sodium preferred)
- 1 teaspoon dried oregano (Mexican oregano, if you have it!)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/4 teaspoon smoked paprika (This is our secret ingredient!)
- 2 (15-ounce) cans hominy, drained and rinsed
- Salt and freshly ground black pepper, to taste
For Serving (Toppings – Get Creative!):
- Shredded green cabbage or lettuce
- Thinly sliced radishes
- Chopped white onion
- Fresh cilantro leaves
- Lime wedges
- Avocado slices or diced avocado
- Crumbled Cotija or Queso Fresco cheese (optional)
- Crispy tortilla strips or crushed tortilla chips
- Hot sauce (your favorite kind!)
Instructions
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Start with Flavor (If Using Raw Chicken): If you’re using raw chicken breasts, heat the olive oil in your large pot over medium-high heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to brown the garlic.
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Build the Broth: Add the chicken breasts to the pot. Pour in the chicken broth. It should cover the chicken. Stir in the oregano, cumin, chili powder, and smoked paprika. Bring the mixture to a simmer.
-
Cook the Chicken: Once simmering, reduce the heat to low, cover the pot, and let it cook gently for about 20-25 minutes, or until the chicken is cooked through and easily shreds.
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Shred and Simmer: Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
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Add the Hominy: While the chicken cools, add the drained and rinsed hominy to the broth. Increase the heat back to medium and bring the broth back to a simmer.
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Combine and Finish: Return the shredded chicken to the pot. Stir everything together. Let the pozole simmer for another 10 minutes, allowing the flavors to meld. Taste and season with salt and pepper as needed. Remember, the toppings will add more flavor, so don’t over-salt.
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Serve it Up! Ladle the hot pozole into bowls and let everyone customize their bowl with their favorite toppings. A squeeze of fresh lime juice is essential!
(If Using Pre-Cooked Chicken):
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Sauté Aromatics: Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
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Build the Broth: Add the chicken broth, oregano, cumin, chili powder, and smoked paprika to the pot. Bring to a simmer.
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Add Hominy and Chicken: Stir in the drained and rinsed hominy and the shredded cooked chicken.
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Simmer and Serve: Let the pozole simmer for about 15 minutes to allow the flavors to combine. Season with salt and pepper to taste. Serve hot with your desired toppings.
Notes
- The Secret Ingredient: The smoked paprika adds a subtle smoky depth that elevates the flavor of the broth, giving it a more complex and “slow-cooked” taste, even though it’s a quick recipe. This is a simple addition that differentiates this recipe from many others that rely solely on chili powder.
- Chicken Options: Using rotisserie chicken or leftover cooked chicken is a great time-saver. Just make sure the chicken is shredded into bite-sized pieces.
- Spice Level: Adjust the amount of chili powder to your liking. For a spicier pozole, you can also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the broth.
- Hominy: Make sure to drain and rinse the hominy well before adding it to the soup. This removes excess starch and helps prevent the soup from becoming too thick.
- Vegetarian Option: For a vegetarian pozole, substitute the chicken broth with vegetable broth and the chicken with 2 additional cans of hominy or a can of chickpeas.
- Slow Cooker/Instant Pot: This recipe can easily be adapted for a slow cooker or Instant Pot. See below for instructions.
Slow Cooker Instructions:
- Combine all ingredients (using raw chicken) in the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.
- Shred the chicken and return it to the slow cooker.
- Continue with the serving instructions.
Instant Pot Instructions:
- Combine all ingredients (using raw chicken) in the Instant Pot.
- Cook on high pressure for 10 minutes.
- Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Shred the chicken and return it to the Instant Pot.
- Continue with the serving instructions.
Nutrition
- Serving Size: 1 Serving
- Calories: 380
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
The Final Bite
So there you have it, friends.
A bowlful of warm, comforting, and ridiculously easy chicken pozole is now within your reach.
We’ve shown you how to get all that authentic Mexican flavor without spending hours in the kitchen.
With my 20 years in commercial kitchens (and my current gig as an executive chef), can promise: this one’s a keeper. It’s the kind of meal that makes everyone happy, from picky eaters to seasoned foodies.
If you enjoyed this streamlined approach to classic comfort food, you might love the Simply Delicious Newsletter by Edible Exposure Media.
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About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.