Description
A comforting and flavorful easy chicken pozole made with tender shredded chicken, hominy, and a rich red chile broth. This authentic Mexican soup is perfect for cozy meals and is loaded with delicious toppings like cabbage, radishes, and cilantro.
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
- Combine Ingredients: Add the chicken, chicken broth, red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and kosher salt into a large slow cooker. Stir all ingredients together to combine evenly.
- Cook 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 cooked through.
- Shred Chicken: Using a slotted spoon, transfer the cooked chicken onto a plate or cutting board. Shred the chicken into bite-sized pieces using two forks.
- Add Hominy and Oregano: Return the shredded chicken to the slow cooker. Add the drained and rinsed hominy and dried Mexican oregano. Stir and cover the slow cooker again.
- Final Cooking: Cook for an additional 30 minutes to allow flavors to meld and hominy to heat through.
- Serve: Ladle the pozole into bowls and garnish with lime juice, sliced radishes, chopped cilantro, finely shredded cabbage, diced onions, and a sprinkle of Mexican oregano as desired.
Notes
- Use authentic red enchilada sauce for a rich, traditional flavor.
- Hominy cans vary in size; two 25-ounce cans provide ample texture to balance the soup.
- Adjust salt to taste, especially if your broth or enchilada sauce is already salted.
- For a spicier soup, add additional chili powder or fresh chiles.
- Toppings add freshness and crunch—feel free to customize with your favorites like avocado or radish slices.
- You can make this pozole on the stovetop by simmering the ingredients low and slow if you do not have a slow cooker.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 4 g
- Sodium: 1088 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 73 mg
