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, steaming bowl of pozole, filled with tender chicken and bursting with flavor. This Easy Chicken Pozole Recipe hits all the right notes — hearty, spicy, and perfectly satisfying, perfect for any day you want a bit of home-cooked warmth.

The image shows a close-up of a slow cooker filled with a rich, deep red stew, with shredded chicken pieces layered throughout the thick sauce. Scattered white hominy kernels add texture and contrast, floating on the surface. The stew is sprinkled with small green dried herbs that sit atop the reddish-brown liquid. A black ladle is partially submerged on the right side, resting against the rim of the cooker. This dish looks warm and hearty, sitting on a white marbled surface 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 pozole a handful of times, and what keeps me coming back to this Easy Chicken Pozole Recipe is how effortlessly it delivers deep, authentic flavors without hours of fuss. It’s truly a crowd-pleaser, and the slow cooker does most of the work for you.

Simplified Cooking Process: Using a slow cooker means you just dump the ingredients in and let it work its magic, freeing up your time.
Authentic Flavor: The use of an authentic red enchilada sauce makes all the difference, giving the perfect depth that store-bought sauces just can’t match.
Deliciously Customizable: You can easily add your favorite toppings or tweak spices to match your heat preference.
Perfect for Any Occasion: Whether it’s a regular weeknight dinner or a festive gathering, this dish feels special and satisfying.

Ingredients & Why They Work

This recipe blends classic Mexican pantry staples with fresh aromatics to create that signature pozole flavor. Knowing a bit about each ingredient will help you pick the freshest or best version and make your kitchen adventure easier.

Flat lay of boneless skinless chicken breasts cut into large chunks, a small white ceramic bowl of rich red enchilada sauce, a few cloves of fresh garlic, half a small yellow onion finely diced on a white ceramic plate, a small white ceramic bowl of white hominy kernels, a small white ceramic bowl of dried Mexican oregano, a few bright green cilantro sprigs, thinly shredded pale green cabbage arranged neatly on a white ceramic plate, a few vibrant red radishes sliced thinly on a white ceramic dish, several lime wedges with bright green rind on a white ceramic plate, and small white ceramic bowls containing chili powder, ground cumin, and kosher salt, all ingredients fresh and natural, 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

Chicken breasts: They shred easily after slow cooking and soak up all those spicy, smoky flavors perfectly.
Chicken broth: Adds richness and depth as the base of the soup – homemade or good-quality store-bought works great.
Red enchilada sauce: This is the soul of your soup, lending a smoky, mildly spicy kick – making it authentic is a total game-changer.
Yellow onion: Brings natural sweetness and earthiness to balance the heat and spice.
Garlic: Essential for that punch of aromatic warmth; freshly minced is best.
Chili powder: Adds complexity; be sure to use a good quality blend for best results.
Ground cumin: Gives that earthy, slightly nutty flavor that’s classic in pozole recipes.
Kosher salt: Heightens all the flavors – adjust to taste.
White hominy: The star grain of pozole, with a firm, chewy texture that holds up beautifully in soup.
Dried Mexican oregano: Adds a subtly herbal note that elevates the overall flavor profile.

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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 making this pozole my own by playing with toppings and spice levels — it’s such a flexible dish. You can keep it traditional or add a personal flair with what you have on hand, which is what makes it so appealing in my kitchen.

Variation: I often swap chicken breasts for thighs because they stay super juicy and shred beautifully, especially when I’m short on time.
Personalize Your Heat: Add fresh jalapeños or a sprinkle of cayenne if you want more fire, or keep it mild for the kids.
Seasonal Twist: Try adding seasonal roasted veggies like corn or squash for extra texture and sweetness.
Broth Boost: I sometimes add a splash of lime juice or even a pinch of smoked paprika to deepen the flavor even more.

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

A white bowl holds a rich red broth filled with shredded chicken and large pale hominy kernels. On the left side of the bowl, there is a small pile of thinly sliced pale green cabbage topped with round, thin slices of radish that have white centers and pink edges. Fresh green cilantro leaves are scattered over the dish. A wedge of lime sits on the right edge of the bowl, partially submerged in the broth. A black spoon is placed inside the bowl on the right side. The bowl rests on a white marbled surface with lime wedges, more cilantro leaves, a small white plate of radish slices, and a mustard-yellow textured cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Combine and Set Your Slow Cooker

Start by adding chicken chunks, chicken broth, authentic red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and kosher salt into your slow cooker. Give everything a good stir to combine all those flavors. This is where the magic begins, so make sure the sauce coats the chicken well.

Step 2: Slow Cook to Perfection

Cover and cook on LOW for about 5 ½ hours or on HIGH for 3 ½ hours. This slow cooking ensures the chicken becomes melt-in-your-mouth tender, soaking up all the zesty, smoky sauce. Resist the urge to peek; let it work quietly.

Step 3: Shred and Add the Hominy

Carefully remove the chicken with a slotted spoon onto a plate or cutting board and shred it using two forks. It’s so rewarding to see all those juicy strands. Toss the shredded chicken back into the slow cooker with the drained, rinsed hominy and dried Mexican oregano. Stir gently and cook for another 30 minutes to meld all those flavors together.

Step 4: Ready to Serve

After the additional cooking time, your pozole is ready to scoop into bowls. Don’t forget the garnishes — they bring vibrant freshness and texture that elevate the dish to next-level comfort food status.

Top Tip

I’ve learned a few tricks making this Easy Chicken Pozole Recipe over the years that really helped shape the outcome — here are some favorites that could save you time and guarantee great results.

Hominy Prep: Rinse and drain canned hominy well to avoid diluting your pozole’s rich broth.
Sauce Matters: Making your own authentic red enchilada sauce is worth the extra 10 minutes, trust me — it adds such depth you won’t get from store-bought.
Shred While Warm: Shred the chicken when it's still hot from the slow cooker; it will fall apart easily and soak up the pozole broth better.
Don’t Skip Garnishes: Those fresh toppings like cabbage, lime, and radishes bring brightness and crunch that balance the rich soup perfectly.

How to Serve Easy Chicken Pozole Recipe

Garnishes

I swear the garnishes are just as important as the soup itself. My go-tos are thinly shredded cabbage for a fresh crispness, plenty of chopped cilantro, diced raw onions for a hint of sharpness, lime wedges for squeezing that tang, and sliced radishes for a little peppery crunch. Sprinkle a bit of dried Mexican oregano on top for an authentic final touch — these simple add-ons totally elevate the dish.

Side Dishes

I usually keep sides light and fresh — warm corn tortillas are perfect for scooping, and a simple avocado salad or pickled jalapeños add a nice contrast. For a heartier meal, I like serving it with Mexican rice or refried beans.

Creative Ways to Present

For a festive touch when hosting, I’ve arranged a garnish bar with small bowls of all the toppings so guests can assemble their pozole just how they like. It turns into a fun spread, and everyone gets to enjoy their own perfect bowl. Also, serving it in rustic bowls with fresh lime wedges on the side brings a cozy, authentic vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover pozole in airtight containers in the fridge, and it stays delicious for up to a week. The flavors actually deepen the next day, so if you can wait, leftovers can taste even better! Just give it a good stir before reheating.

Freezing

Freezing works really well with this pozole — I portion it into freezer-safe containers, leaving some headspace for expansion. When I’m ready to enjoy it again, I thaw it overnight in the fridge. The texture and flavor hold up beautifully even after freezing.

Reheating

I prefer reheating on the stove over medium heat, stirring occasionally until it’s warmed through. It keeps the chicken tender and the broth vibrant. If I’m in a hurry, microwaving individual portions works fine — just heat in short intervals and stir to heat evenly.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in this Easy Chicken Pozole Recipe. They stay moist and shred up super tender, plus they add a richer flavor if you prefer dark meat.

What if I don’t have time to make homemade red enchilada sauce?

If you’re pressed for time, you can use a store-bought enchilada sauce, but keep in mind it won’t deliver the same deep, authentic flavor. I highly recommend making the homemade version if you want the best results—it’s worth the effort!

How spicy is this pozole?

This Easy Chicken Pozole Recipe has a mild to moderate heat level thanks to the chili powder in the sauce. You can easily adjust the spice by adding fresh jalapeños or cayenne pepper if you want more kick, or keep it mild for family-friendly meals.

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

Yes! You can simmer all the ingredients on the stovetop in a large pot for about 1.5 to 2 hours until the chicken is tender and shreds easily. Just keep an eye on the liquid level and add broth if it gets too thick. It’s a great option if you need it ready faster.

Final Thoughts

This Easy Chicken Pozole Recipe has become a go-to comfort classic in my kitchen because it combines rich, authentic flavors with simple prep that feels approachable — even on busy days. Sharing it feels like sharing a little bowl of joy with friends and family. Give it a try and see how those vibrant toppings and saucy chicken can warm your soul. You won’t regret it!