Skip to main content

Pozole with Chicken

Flavorful stew made with hominy, red chile sauce and shredded chicken.
Large bowl of pozole soup sprinkled with cilantro.
Prep time: 15 to 20 minutes
Cook time: 25 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

1 teaspoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced or ½ 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

Directions

  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.

Notes

  • A rotisserie chicken makes this recipe quick to fix.
  • No red chile sauce? You can also use 1 ¼ cups enchilada sauce.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

This pozole recipe is so easy and delicious! I like to mix all the ingredients and let it simmer in the crockpot while I work for a later meal. Then, I serve it with my favorite toppings: Food Hero salsa macha, lime juice, purple cabbage, onion, cilantro, and some delicious avocado. 

This pozole recipe is wonderful! I made it yesterday for a simple and healthy Super Bowl soup. I topped it with lime juice, radish, and avocado, and served with some tortilla chips and a fresh green salad. It came together really easily and I have enough for leftovers today.

Thanks for this Pozole 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.

You might also like...

Recipes A to Z (without photos)

Cabbage Stir-Fry
Photo of Cabbage Stir-Fry

Cabbage Stir-Fry

Quick and easy lunch or dinner option packed with veggies and ready in 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
Roasted Zucchini
Platter of tender zucchini spears.

Roasted Zucchini

A simple recipe for roasting up a summer staple. Ready in 30 minutes or less!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 Cups
Citrus Cucumber Flavored Water
Glasses of water with floating cucumber, lime and lemon slices.

Citrus Cucumber Flavored Water

A fun, citrusy recipe to help keep hydrated.
Prepare:
5 minutes
Makes:
8 cups
Raspberry Fruit Dip
Bowl of yogurt raspberry dip served with sliced apple and pear.

Raspberry Fruit Dip

A sweet and creamy dip that comes together in a few minutes. Perfect for dipping fruit!
Prepare:
5 minutes
Makes:
8 Servings
Veggie Stew
Bowl of soup with a medley of vegetables.

Veggie Stew

Quick hearty stew packed with veggies, herbs and comforting flavor.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Cherry Salad
Photo of Cherry Salad

Cherry Salad

Fresh fruit combined with sweet and tangy orange juice for the perfect side dish or snack.
Prepare:
15 minutes
Makes:
3 Cups
Was this page helpful to you?