Description
This easy chicken pozole is a flavorful Mexican stew made with tender shredded chicken, hominy, and a rich authentic red enchilada sauce, slow-cooked to perfection and topped with fresh garnishes like cabbage, cilantro, and radishes.
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 to slow cooker: Add the chicken, chicken broth, authentic red enchilada sauce, finely diced onion, minced garlic, chili powder, ground cumin, and kosher salt to a large slow cooker. Stir everything together to combine the flavors.
- Slow cook the chicken: Cover the slow cooker and cook on LOW for 5 ½ hours or on HIGH for 3 ½ hours until the chicken is tender and fully cooked.
- Shred the chicken: Transfer the cooked chicken onto a large plate or cutting board using a slotted spoon. Use two forks to shred the chicken into bite-sized pieces.
- Add hominy and oregano: Return the shredded chicken back into the slow cooker along with the drained and rinsed white hominy and dried Mexican oregano. Stir to combine.
- Cook a little longer: Cover and cook the pozole for another 30 minutes to allow flavors to meld and hominy to heat through.
- Serve with toppings: Serve the pozole hot in bowls with fresh lime juice, sliced radishes, chopped cilantro, finely shredded cabbage, diced onions, and a sprinkle of Mexican oregano as garnishes.
Notes
- Storing and reheating: Store any leftover pozole in an airtight container in the refrigerator for up to 1 week. Reheat on the stove over medium heat or in the microwave until hot. It also freezes well for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.
- Chicken substitution: Boneless skinless chicken thighs can be used instead of chicken breasts for a juicier texture.
- Enchilada sauce tip: While store-bought enchilada sauce can be used in a pinch, homemade authentic red enchilada sauce is highly recommended for deeper, richer flavor.
- Prep time considerations: The prep time mainly involves chopping onions and garlic and assembling ingredients into the slow cooker.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 85 mg
