Description
This Easy Chicken Pozole is a comforting and flavorful Mexican stew made with tender shredded chicken, hominy, and a rich red enchilada sauce, slowly cooked to perfection in a slow cooker. Perfectly spiced and topped with fresh garnishes like cabbage, radishes, and lime, this classic pozole is hearty and satisfying for any occasion.
Ingredients
Scale
Chicken and Broth
- 2 pounds boneless skinless chicken breasts, cut into large chunks
- 4 cups chicken broth
Seasonings and Sauce
- 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
- 1 tablespoon dried Mexican oregano
Main Ingredient
- 2 (25-ounce) cans white hominy, drained and rinsed
Toppings
- Thinly shredded cabbage
- Cilantro
- Diced onions
- Lime wedges
- Sliced radishes
- Mexican oregano
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken pieces, chicken broth, authentic red enchilada sauce, diced onion, minced garlic, chili powder, ground cumin, and kosher salt into a large slow cooker. Stir everything together to evenly distribute the ingredients.
- Slow Cook the Chicken: Cover the slow cooker and cook on LOW for 5 ½ hours or on HIGH for 3 ½ hours until the chicken is fully cooked and tender.
- Shred the Chicken: Using a slotted spoon, transfer the cooked chicken onto a large plate or cutting board. Shred the chicken into bite-sized pieces with two forks, then return the shredded chicken to the slow cooker.
- Add Hominy and Oregano: Stir the drained and rinsed white hominy and dried Mexican oregano into the slow cooker. Cover again and cook for an additional 30 minutes to blend the flavors and warm through.
- Serve and Garnish: Ladle the pozole into bowls and serve with your choice of toppings such as thinly shredded cabbage, fresh cilantro, diced onions, lime wedges, sliced radishes, and a sprinkle of Mexican oregano for authentic flavor and texture.
Notes
- Storing and reheating: Store leftover pozole in an airtight container in the fridge for up to 1 week. Reheat on the stove over medium heat or in the microwave until hot. Pozole freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Chicken substitution: Boneless skinless chicken thighs can be used instead of breasts for a richer flavor and juicier texture.
- Enchilada sauce: Homemade authentic red enchilada sauce is recommended for the best depth of flavor. Store-bought sauces can be used in a pinch but may result in a less robust taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
