Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 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 incredibly comforting about a big pot of pozole bubbling on the stove, and this Easy Chicken Pozole Recipe hits all the right notes with tender shredded chicken and a vibrant red chile broth. It’s a go-to when you want rich flavor without hours in the kitchen.

A white bowl filled with a deep red soup as the base layer, containing shredded chicken and large white hominy kernels mixed throughout the broth. On one side of the bowl, there are thinly sliced radishes with red edges and white centers, layered with light green shredded cabbage, topped with small green chopped herbs. A lime wedge rests on the edge of the bowl inside the soup. A black spoon is placed on the right side, partially submerged in the soup. The bowl is set on a white marbled surface with scattered green herbs and lime wedges around it, alongside a small white plate with more thinly sliced radishes. A mustard yellow textured cloth is placed near the bowl. 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’ve made this Easy Chicken Pozole Recipe more times than I can count, especially on chilly evenings when we crave something hearty but still vibrant. What I love is how the rich red broth warms you from the inside out, and the hominy adds such a fun, tender texture.

Simple Ingredients: You likely already have most of what you need in your pantry and fridge, which makes it perfectly doable on busy nights.
Slow Cooker Friendly: Pop everything in your slow cooker and forget it while it works its magic — minimal babysitting required.
Customizable Toppings: Fresh garnishes like lime, radish, and cabbage turn this dish into an interactive meal everyone loves.
Impressively Authentic: The blend of spices and red enchilada sauce offers a true taste of classic Mexican pozole, without complicated steps.

Ingredients & Why They Work

These ingredients blend seamlessly to give you a rich, flavorful broth, tender chicken, and that classic pozole texture we all crave. Plus, I’ve got some tips on choosing the best versions of each to help your stew shine.

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

Boneless skinless chicken breasts: Using breasts ensures lean, shred-ready meat that soaks up the broth’s flavors beautifully.
Chicken broth: Full of umami, it forms the savory base — homemade or good quality store-bought both work great.
Authentic red enchilada sauce: This packs the chile heat and smokiness; I recommend buying one with real New Mexico or guajillo chilies for authenticity.
Yellow onion: Adds natural sweetness and depth — finely dicing helps it melt into the broth.
Garlic: Essential for that warm, aromatic backbone.
Chili powder: Amplifies the chili flavor without overpowering.
Ground cumin: Adds earthy warmth to round out the spice profile.
Kosher salt: Enhances all the dish’s individual flavors; I always start with less and adjust after cooking.
White hominy: The star ingredient for pozole — gives the soup its signature chewy, tender bite. Rinse it well to remove the canning liquid taste.
Dried Mexican oregano: Adds that slightly citrusy, herbal note classic in pozole recipes.
Toppings (cabbage, cilantro, onions, lime, radishes): These fresh ingredients brighten and contrast the rich soup perfectly.

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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

I love mixing things up depending on what’s in season or what my family prefers. Pozole is so versatile that you can tweak it to your liking without losing that classic comfort.

Variation: Sometimes, I swap chicken breasts for thighs for even juicier, richer meat — it changes the texture but in a delicious way.
Spice Level: If you want a little heat kick, add some chopped fresh jalapeño or a dash of hot sauce when serving.
Vegetarian Option: You can skip the chicken and use vegetable broth with extra hominy and beans for a hearty meat-free version.
Garnish Tweaks: Try pickled onions or avocado slices for a fresh twist that adds creaminess and tang.

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

This image shows a close-up of a dark pot filled with thick red-brown stew. Inside the stew, there are many pieces of shredded light brown chicken and white hominy kernels scattered throughout. The surface of the stew is sprinkled with small green dried herb flakes, adding a touch of texture and color contrast. A black spoon is partially submerged in the stew on the right side, with its handle resting on the pot's edge. The background has a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Flavorful Base

Start by adding the chicken chunks, chicken broth, your red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and salt into the slow cooker. Give everything a good stir so the spices start mingling with the broth. This is where the magic begins, so don’t rush — making sure the spices are evenly mixed here sets a flavorful foundation for the whole dish.

Step 2: Slow Cook the Chicken

Cover the slow cooker and let it work its magic for 5 ½ hours on low or 3 ½ hours on high. I prefer the low and slow method because it results in the most tender chicken. When it’s done, your kitchen will smell amazing, and the chicken should be so tender it falls apart with a fork.

Step 3: Shred and Add Hominy

Carefully transfer the chicken to a plate or cutting board using a slotted spoon. Use two forks to shred it — I find that pulling the meat apart in the slow cooker sometimes makes it clumpy, so this extra step keeps the texture light. Return the shredded chicken to the slow cooker, then add the drained and rinsed hominy along with the dried oregano. Stir gently and cover again for another 30 minutes to let everything meld together.

Step 4: Serve with Fresh Toppings

Ladle the pozole into bowls and pile on your favorite garnishes. I love the crunch from thinly shredded cabbage and radishes, the brightness from fresh cilantro and diced onions, plus a generous squeeze of lime juice to balance the richness. Serve right away and watch everyone dive in!

Top Tip

From countless batches of this Easy Chicken Pozole Recipe, I’ve learned a few tricks that make all the difference — little things that help you nail the flavors and textures every time.

Pick the Right Enchilada Sauce: The sauce is your flavor backbone, so look for one with deep, authentic chile flavors — homemade if you can or a good-quality store-bought bottle.
Don’t Skip Rinsing Hominy: It can have a tinny taste straight from the can; rinsing and draining keeps the soup tasting fresh and clean.
Shred Chicken Outside the Slow Cooker: It might seem like extra work, but shredding on a plate prevents clumps, making every spoonful perfectly tender.
Adjust Salt Last: The broth concentration varies depending on your broth and enchilada sauce brand — taste near the end and add salt as needed.

How to Serve Easy Chicken Pozole Recipe

Garnishes

I always serve pozole with a big spread of garnishes to brighten and texturize each bite. My must-haves: thinly shredded cabbage for crunch, fresh cilantro for herbal freshness, juicy lime wedges for tang, thinly sliced radishes for peppery crunch, and diced onions for a sweet bite. Mexican oregano sprinkled on top brings that signature aroma that ties it all together.

Side Dishes

This soup is wonderfully filling on its own, but I often pair it with warm corn tortillas and a side of refried beans or Mexican street corn salad for that extra festive touch. If you want something lighter, a simple green salad with lime vinaigrette complements the richness beautifully.

Creative Ways to Present

For special occasions, I love serving pozole in individual bread bowls or rustic bowls warmed in the oven. Setting up a garnishes bar also makes it fun for guests to personalize their bowls — it gets everyone talking and sharing their favorite combos!

Make Ahead and Storage

Storing Leftovers

Leftover pozole actually tastes even better the next day! I store mine in airtight containers in the fridge for up to four days. Because the hominy holds up really well, the texture stays pleasant without getting mushy.

Freezing

I’ve frozen pozole both as a whole soup and just the broth with shredded chicken separately. Just make sure to cool it completely before freezing in freezer-safe containers. When thawed, it reheats beautifully without losing flavor, though I recommend adding fresh garnishes after reheating to keep that crisp contrast.

Reheating

Reheat leftover pozole gently on the stovetop over medium heat, stirring occasionally to prevent the bottom from sticking. Add a splash of chicken broth or water if needed to loosen the broth. The fresh garnishes really bring it back to life after reheating.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Using chicken thighs works wonderfully and makes the meat even juicier and more flavorful. Just follow the same cooking times in the slow cooker.

What if I can’t find authentic red enchilada sauce?

If you can’t find authentic red enchilada sauce, look for one made with New Mexico or guajillo chilies for a similar flavor. Alternatively, you can make a quick homemade version by blending soaked dried chiles with garlic, onion, and tomato paste.

Can I make pozole on the stovetop instead of a slow cooker?

Yes! You can simmer everything in a large pot on the stove for about 1 to 1 ½ hours until the chicken is tender. The slow cooker is convenient, but stovetop works just as well if you’re watching the pot.

How spicy is this Easy Chicken Pozole Recipe?

This recipe offers a gentle to medium heat level thanks to the red enchilada sauce and chili powder, making it approachable even if you’re sensitive to spice. You can always add more heat via fresh jalapeños or hot sauce on the side.

Final Thoughts

This Easy Chicken Pozole Recipe holds a special place in my kitchen and heart. It’s a recipe I turn to for both everyday dinners and celebrations because it always delivers that perfect combination of comforting warmth and bright, fresh accents. I know you’ll love this recipe just as much as I do — it’s the kind of dish that brings people together and leaves everyone asking for seconds.