Description
This Easy Chicken Pozole recipe features tender chicken breasts simmered in flavorful chicken broth with authentic red enchilada sauce, hominy, and Mexican oregano. It’s a comforting, traditional Mexican stew perfect for a hearty meal, garnished with fresh cabbage, cilantro, lime, radishes, and onions for a vibrant finish.
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 chunks, chicken broth, red enchilada sauce, finely diced onion, minced garlic, chili powder, ground cumin, and salt to a large slow cooker. Stir all ingredients well to combine.
- Slow 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 finely using two forks.
- Combine and Cook with Hominy: Return the shredded chicken to the slow cooker. Add the drained and rinsed hominy and dried Mexican oregano. Cover and cook an additional 30 minutes to meld the flavors.
- Serve with Toppings: Ladle the pozole into bowls. Garnish with lime juice, shredded cabbage, cilantro, diced onions, sliced radishes, and a sprinkle of Mexican oregano according to taste. Enjoy warm.
Notes
- Storing and Reheating: Store leftovers in an airtight container in the refrigerator for up to one week. Reheat on the stovetop over medium heat or in the microwave until hot. This pozole also freezes well for up to three months; thaw overnight in the fridge before reheating.
- Chicken Substitution: Boneless skinless chicken thighs can be used instead of breasts for a juicier texture.
- Enchilada Sauce: While homemade authentic red enchilada sauce is recommended for best flavor, store-bought enchilada sauce can be a time-saving alternative.
- Prep Time: Approximately 10 minutes to prepare ingredients before cooking.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg
