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Easy Chicken Pozole Recipe

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3.9 from 11 reviews

This Easy Chicken Pozole is a flavorful and comforting Mexican stew made with tender shredded chicken, hominy, and a rich red enchilada sauce. Slow-cooked to perfection, this dish is infused with traditional spices like cumin and Mexican oregano, creating a hearty meal perfect for gatherings or cozy nights. Garnish with fresh toppings like cabbage, radishes, lime, and cilantro for an authentic taste experience.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Category: Soup/Stew
  • Method: Slow Cooking
  • Cuisine: Mexican

Ingredients

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
  • Fresh cilantro
  • Diced onions
  • Lime wedges
  • Sliced radishes
  • Additional Mexican oregano for garnish

Instructions

  1. Combine Ingredients in Slow Cooker: Place the chicken chunks, chicken broth, red enchilada sauce, diced onion, minced garlic, chili powder, ground cumin, and kosher salt into a large slow cooker. Stir all ingredients together to evenly distribute the spices and sauce.
  2. Cook the Stew: Cover the slow cooker and cook the mixture on LOW heat for 5 ½ hours, or alternatively on HIGH heat for 3 ½ hours. This slow cooking process allows the chicken to become tender and the flavors to meld beautifully.
  3. Shred the Chicken: Using a slotted spoon, transfer the cooked chicken onto a large plate or cutting board. Shred the meat finely using two forks to prepare it for reintegration into the stew.
  4. Add Hominy and Oregano: Return the shredded chicken to the slow cooker. Add the drained and rinsed hominy as well as the dried Mexican oregano. Cover and continue to cook for another 30 minutes to allow the hominy to absorb the flavors.
  5. Serve with Toppings: Ladle the pozole into serving bowls and garnish with lime juice, sliced radishes, fresh cilantro, thinly shredded cabbage, diced onions, and a sprinkle of Mexican oregano for an authentic and fresh finish.

Notes

  • For a spicier version, add jalapeños or additional chili powder to taste.
  • Hominy can be found canned in most supermarkets or Hispanic markets.
  • Adjust salt levels after cooking to suit your preference.
  • Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
  • Serve with warm corn tortillas or tortilla chips for an authentic experience.

Find it online: https://cheftinaskitchen.com/easy-chicken-pozole-recipe/