Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 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

There's something truly comforting about a steaming bowl of pozole — its rich, savory broth paired with tender chicken and hominy feels like a warm hug from your kitchen. This Easy Chicken Pozole Recipe is a lifesaver when you crave traditional Mexican flavors without spending all day in the kitchen.

The image shows a close-up view of a slow cooker filled with a thick red stew. It has two main layers: shredded chicken pieces and round white hominy kernels, both soaked in a rich, red, slightly oily broth. The stew is sprinkled with small dried green herbs on top. There is a black spoon dipping into the stew on the right side of the slow cooker. The background texture is white marble. 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 stumbled upon this recipe on a chilly weekend when I wanted something hearty yet effortless. It’s become my go-to dish for family dinners and casual get-togethers because it hits that perfect balance of flavor and simplicity.

Simplicity in Slow Cooking: You toss everything into the slow cooker and come back hours later to magic—no standing over the stove required.
Authentic Flavors: Using homemade enchilada sauce brings a depth that store-bought just can’t match, giving you that genuine red pozole taste.
Customizable Toppings: Fresh garnishes like cabbage and radishes let you jazz up each bowl exactly how you like it.
Feeds a Crowd: This recipe is perfect for making enough to share, with leftovers that only get better the next day.

Ingredients & Why They Work

Each ingredient in this Easy Chicken Pozole Recipe plays a crucial role in crafting that rich, comforting bowl of goodness. Here’s what they do and a few shopper’s tips I've picked up along the way.

Flat lay of a few large chunks of raw boneless skinless chicken breasts, a small white ceramic bowl filled with rich red enchilada sauce, a small white ceramic bowl with finely diced half yellow onion, four peeled garlic cloves arranged neatly, a small white ceramic bowl of bright chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of kosher salt, a simple white ceramic plate with drained white hominy kernels, a small white ceramic bowl of dried Mexican oregano, a small mound of thinly shredded fresh cabbage, a few sprigs of fresh cilantro, a small pile of diced white onions, several fresh lime wedges, and thinly sliced radishes, 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

Chicken breasts: They cook up tender and shred easily; if you prefer a richer flavor, try boneless skinless thighs instead.
Chicken broth: A quality broth is the base of your soup’s soul—homemade or low-sodium store-bought works best to control salt levels.
Red enchilada sauce: Making your own sauce adds incredible depth; trust me, it’s worth the extra few minutes.
Yellow onion: Adds subtle sweetness and balances the heat from the chili powder.
Garlic cloves: Mincing fresh garlic brings aromatic warmth that canned versions can’t match.
Chili powder: Provides that smoky kick, a must for authentic red pozole flavor.
Ground cumin: Gives a nutty earthiness that complements the chicken and spices beautifully.
Kosher salt: Enhances all the flavors, plus adjusting to taste at the end is key.
White hominy (canned): The star ingredient that makes pozole, delivering a satisfying chewy texture.
Dried Mexican oregano: Adds a bright herbal note that ties everything together.
Garnishes: Fresh cabbage, cilantro, lime, diced onions, radishes—they add crunch, freshness, and acidity to cut through the richness.

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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

One of the things I love the most about this Easy Chicken Pozole Recipe is how flexible it is. You can easily adjust the heat level, swap proteins, or even make it vegetarian with some creative swaps.

Variation: I've made this with boneless skinless chicken thighs for a juicier outcome, and the rich flavor was a hit with my family.
Spice Level: If you like it spicier, add a dash of cayenne or some chopped serrano peppers during cooking.
Vegetarian version: Replace chicken with hearty mushrooms or jackfruit and use vegetable broth for a lighter take.
Slow cooker or Instant Pot: I’ve used both; if you’re short on time, Instant Pot speeds things up without losing flavor.

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

A white bowl filled with a rich red soup that has shredded chicken and large white hominy kernels layered in the center. On the left side of the bowl, there is a layer of thin white cabbage strips topped with thin slices of radish with pink edges and white centers. A green lime wedge is placed on the right edge of the soup, and chopped green herbs are sprinkled on top of the soup and garnish. A black spoon rests inside the bowl on the right side, and the bowl sits on a white marbled surface with scattered lime wedges, cilantro sprigs, a small white plate with radish slices, and a yellow textured cloth near it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer the Flavor Base

Start by adding your chicken chunks, chicken broth, enchilada sauce, finely diced onion, minced garlic, chili powder, cumin, and kosher salt into your slow cooker. I like to give it a good stir here to mix all those beautiful spices and ingredients—this ensures every spoonful is bursting with flavor from the start. No need to brown the chicken first; the slow cooker will do all the work.

Step 2: Slow Cook for Tenderness

Cover and cook on low for 5 ½ hours or on high for 3 ½ hours. This slow cooking tenderizes the chicken perfectly without drying it out. If you’re like me and sometimes forget about the slow cooker, cooking on low overnight is a no-fail strategy that lets you wake up to an amazing aroma.

Step 3: Shred the Chicken

Using a slotted spoon, transfer the tender chicken to a plate or cutting board. Grab two forks and shred the meat into bite-sized pieces. This step is so satisfying because it’s when you see the magic of tender chicken that will soak up all the broth flavors.

Step 4: Add Hominy and Herbs

Put the shredded chicken back into the slow cooker along with your drained and rinsed hominy and sprinkle in that dried Mexican oregano. Give everything another stir, cover, and cook for 30 more minutes to meld the flavors. The hominy softens just enough to be pleasantly chewy and soak up the broth’s spices.

Step 5: Serve with Fresh Garnishes

Ladle the pozole into bowls and add your favorite toppings like shredded cabbage, radishes, cilantro, diced onions, and squeeze fresh lime juice over the top. These garnishes brighten every bite and add freshness you don’t want to skip!

Top Tip

When I first made this recipe, I realized the enchilada sauce really makes or breaks the dish. It’s worth spending a little extra time on that sauce—it transforms the flavor from “okay” to truly special. Also, don’t rush the slow cooking; patience is your friend here.

Make Your Sauce from Scratch: Store-bought sauces can be convenient but often lack the depth and brightness homemade enchilada sauce delivers.
Don’t Skip the Garnishes: Those fresh toppings add texture and zing that elevate the whole bowl.
Shred Chicken Warm: Pull it apart while it’s still hot for the easiest shredding and best texture.
Adjust Salt at the End: Taste before serving and tweak salt so the flavors shine just right without overpowering.

How to Serve Easy Chicken Pozole Recipe

Garnishes

My favorite garnishes include thinly shredded cabbage, fresh cilantro, diced white onion, crisp radish slices, and plenty of lime wedges for squeezing over. Each garnish adds a crunch or fresh bite that perfectly balances the warm, rich broth.

Side Dishes

I usually serve pozole with warm corn tortillas or crispy tostadas for scooping. A simple avocado salad or pickled jalapeños on the side also help cut through the richness and add variety to the meal.

Creative Ways to Present

For special occasions, I've arranged the toppings in little bowls so everyone can build their perfect bowl. Sometimes, I even serve the pozole as a festive party soup in mini Dutch ovens, which always impresses guests and keeps it warm longer.

Make Ahead and Storage

Storing Leftovers

After enjoying your first batch, you’ll be happy to know pozole keeps wonderfully. Store leftover soup in an airtight container in the refrigerator for up to one week. I find that the flavors actually deepen after a day or two!

Freezing

If you want to save some for much later, pozole freezes beautifully. Just chill it completely, then transfer to a freezer-safe container. I recommend freezing in individual portions for easy thaw-and-reheat meals—freeze for up to 3 months.

Reheating

To reheat, warm leftovers slowly on the stovetop over medium heat—this helps the chicken stay tender and the hominy perfectly chewy. If you’re in a hurry, the microwave works fine too; just stir occasionally to reheat evenly.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully and tend to be juicier and more flavorful. Just cut them into chunks as you would with breasts.

Is it okay to use store-bought enchilada sauce?

If you’re short on time, store-bought is an option, but it won’t have the same depth as homemade sauce. I recommend making your own if possible for the tastiest results.

Can I make this recipe in an Instant Pot?

Yes! You can use the pressure cooker function to cook the chicken and broth together for about 20-25 minutes, then add the hominy and oregano and cook another 5 minutes. It’s a great way to speed up the process.

What are traditional toppings for pozole?

Traditional toppings include shredded cabbage, chopped white onion, sliced radishes, fresh cilantro, lime wedges, and sometimes tostadas or tortilla chips alongside for scooping.

Final Thoughts

This Easy Chicken Pozole Recipe isn’t just a meal—it’s a flavorful experience that feels like home. I’m always amazed at how effortless it is to create something that tastes so rich and authentic. Give it a try; I promise you’ll want to keep this one in your regular rotation for cozy nights and good company.