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Pozole with Chicken


Recipe Notes

  • A rotisserie chicken makes this recipe quick to fix.
  • No red chile sauce? You can also use 1 1/4 cups enchilada sauce.
    Thanks to the Food Hero Latinx work group for this recipe.
Recipe Card
Recipe Image for Pozole with Chicken
Prep time: 15 to 20 minutes
Cook time: 25 minutes
Makes: 6 cups
Nutrition Facts: View Label


1 teaspoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1 can (10 ounces) red chile sauce or 1 can (8 ounces) tomato sauce + 2 to 4 Tablespoons chili powder
3 cups low-sodium chicken broth
1 teaspoon cumin
1 teaspoon oregano
1 can (15 ounces) hominy, drained and rinsed (1 ¾ cup)
2 cups cooked, shredded chicken

Toppings (optional)
Shredded cabbage or lettuce, sliced radishes, chopped onion, lime juice, chopped cilantro, chopped or sliced avocado


  1. Wash hands with soap and water.
  2. In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
  3. Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
  4. Spoon into shallow bowls and add toppings as desired.
  5. Refrigerate leftovers within 2 hours.


Thanks for this recipe! It is delicious, especially for a chilly winter dinner. I love that it is quick and easy to make. The soup was pleasantly spicy; we added lime juice at the end and served it with chopped cabbage, radish microgreens and crispy baked corn tortilla strips to balance the heat. Next time I plan to take a bit more time to boil chicken pieces (with bones) just before starting so that I can shred that chicken and use the broth right then.

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