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 comforting about a big bowl of hominy stew simmered in chile-rich broth, and this Easy Chicken Pozole Recipe hits that spot perfectly. It’s hearty, cozy, and packed with bold flavors that make any day feel like a special occasion.

A white bowl filled with a rich red broth topped with shredded chicken and large white hominy kernels, sprinkled with chopped green herbs. On the left edge of the bowl, thinly sliced light green cabbage and round red-edged white radish slices lay neatly on top. A bright green lime wedge sits on the right side of the bowl, partially resting in the broth. A black spoon is placed inside the bowl near the lime. The bowl is on a white marbled surface with lime wedges and cilantro leaves scattered around, along with a small white plate of radish slices and a yellow textured cloth nearby. 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

This Easy Chicken Pozole Recipe has been a favorite in my family for the simplicity without skimping on authentic flavor. It’s such a win when you want slow-cooked goodness but don’t have to babysit the stove.

Authentic Red Chile Broth: Uses rich, flavorful enchilada sauce for that classic pozole depth.
One-Pot Slow Cooker Ease: Perfect for busy days when you want to come home to a ready meal.
Tender Shredded Chicken: Juicy and full of flavor thanks to slow cooking in the broth.
Fresh Toppings Galore: Crisp cabbage, zesty lime, and radishes add crunch and brightness to the soup.

Ingredients & Why They Work

This recipe balances smoky spices and tangy tomato-chile flavors with the creaminess of hominy and juicy chicken. Each ingredient plays a part in building layers of taste while also being quite accessible at the grocery store.

Flat lay of boneless skinless chicken breasts cut into large chunks on a simple white ceramic plate, a small white bowl of rich red enchilada sauce, a few cloves of whole garlic with papery skins removed, half a small yellow onion finely diced in a small white ceramic bowl, a small white bowl containing bright white hominy kernels, a few sprigs of dried Mexican oregano, a small white bowl with chili powder, a small white bowl with ground cumin, a small white bowl of kosher salt crystals, thinly shredded fresh cabbage arranged neatly on a white ceramic plate, fresh bright green cilantro sprigs, finely diced white onion in a small white bowl, lime wedges with vibrant green skins on a simple white plate, and thinly sliced radishes with crisp white centers and red edges on a white ceramic plate, 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: They shred beautifully after slow cooking and soak up all the spice.
Chicken broth: Adds body and a savoriness that keeps the pozole deeply comforting.
Red enchilada sauce: The heart of the red pozole, giving it that signature chile flavor without needing to toast dried chiles yourself.
Yellow onion: Adds subtle sweetness and aroma to the broth’s base.
Garlic: For an earthy backbone in nearly every Mexican dish.
Chili powder: Enhances the smokiness and warmth without overpowering.
Ground cumin: Brings a nutty, slightly citrusy note that works wonders with chicken and hominy.
Kosher salt: Essential to balance and highlight all the flavors.
White hominy: The hearty corn kernels that give pozole its unique texture and substance.
Dried Mexican oregano: Adds a perfect herbal hint typical to traditional pozole.

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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 to tweak this pozole depending on the season or what I have on hand. It's a versatile base that welcomes your creativity, so feel free to experiment!

Variation: Sometimes I swap chicken breasts for thighs for even juicier meat — plus, they tend to stay tender after shredding.
Spice Level: If you like it hotter, add some diced jalapeños or a pinch of cayenne along with the chili powder.
Vegetarian Twist: Use vegetable broth and skip the chicken; add extra hominy and roasted veggies instead.
Instant Pot Shortcut: For faster prep, you can make this in an Instant Pot on the stew setting and reduce cooking time.

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

A close-up of a slow cooker filled with a rich red stew that has two visible layers: the thick tomato-based sauce as the base layer, bright red with a slightly shiny texture; and the top layer of shredded orange-brown chicken pieces mixed with small white hominy kernels scattered evenly throughout. The stew is sprinkled with small bits of dried herbs on the surface. A black ladle is partially submerged on the right side, resting in the stew, and a woman's hand is holding the ladle's handle. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Load Up the Slow Cooker

Start by adding the chicken chunks, chicken broth, red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and salt to your slow cooker. Give everything a good stir so the spices and broth mingle well. I find that mixing the ingredients first ensures the flavors spread evenly and your chicken tastes amazing by the time it’s ready.

Step 2: Let It Cook Low and Slow

Cover and cook on LOW for about 5½ hours or on HIGH for 3½. This slow simmer is where the magic happens — the chicken absorbs all those deep, smoky flavors while staying juicy and tender. Resist the urge to peek too often; it’s worth the wait!

Step 3: Shred the Chicken

When the cooking time’s up, carefully lift the chicken out with a slotted spoon. Shred it with two forks — this is so satisfying and lets the meat soak up even more broth when it returns to the pot. Shredding is my favorite part because it fills the kitchen with that warm, inviting aroma.

Step 4: Add Hominy and Oregano

Pop the shredded chicken back into the slow cooker, then add the drained and rinsed hominy along with that dried Mexican oregano. Cover and cook for another 30 minutes; this step lets the hominy soften and those final herbal notes shine through in the broth.

Step 5: Serve with All the Toppings

Ladle the pozole into bowls and add your favorite garnishes — I love a squeeze of lime, thinly shredded cabbage, fresh cilantro, diced onion, and crunchy radishes. This combo adds texture and brightness that contrasts beautifully with the rich soup.

Top Tip

Having made this recipe several times, a few simple tips have made my Easy Chicken Pozole Recipe turn out perfectly every time — and I want you to have that same success.

Use Good Quality Enchilada Sauce: Sometimes homemade isn’t practical, but trust me, a good store-bought sauce rich in flavor makes a world of difference.
Don’t Skip Rinsing the Hominy: Rinsing removes excess salt and starch, so your pozole isn’t too heavy or salty.
Shred Chicken While Warm: It shreds more easily and stays tender instead of falling apart into mush.
Garnishes Make the Meal: Don’t forget fresh cabbage and lime — they brighten each bite and add gorgeous color to your bowl.

How to Serve Easy Chicken Pozole Recipe

Garnishes

For me, the toppings are where pozole really comes alive — I pile on thinly shredded cabbage for crunch, sprinkle chopped cilantro and diced white onion for freshness, add crisp radish slices for peppery zing, and always finish with a wedge of lime to squeeze over. A sprinkle of Mexican oregano on top ties everything together beautifully.

Side Dishes

To keep it simple and comforting, I often serve this pozole with warm corn tortillas or freshly made tortilla chips for scooping. A side of guacamole or sliced avocado adds creaminess, while a fresh green salad can balance the richness perfectly.

Creative Ways to Present

For gatherings, I’ve set up a pozole bar where everyone can customize their own bowl with toppings like chopped radishes, shredded cabbage, lime wedges, sliced avocado, hot sauce, and even crispy chicharrón. It’s a fun way to let guests personalize their experience and adds a festive vibe.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pozole in airtight containers in the fridge for up to 4 days. It actually tastes better after a day or two because the flavors meld even more! Just give it a quick stir before reheating.

Freezing

This pozole freezes beautifully, too. I portion it out into freezer-friendly containers and keep it for up to 3 months. When you’re ready, thaw overnight in the fridge — it’s perfect for meal prep or busy weeknights.

Reheating

To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally so it heats evenly without sticking. If the broth thickens too much, just add a splash of water or broth to loosen it up and keep it silky.

Frequently Asked Questions:

Can I make this Easy Chicken Pozole Recipe without a slow cooker?

Absolutely! You can make it on the stovetop by simmering the chicken and broth mixture in a large pot over low heat for about 1 ½ to 2 hours, then shred the chicken and add the hominy and oregano for the final 30 minutes. Just watch the liquid level and add more broth or water if needed.

What is hominy, and can I substitute it?

Hominy is dried corn kernels treated with an alkali solution, giving it a unique, slightly chewy texture that's essential to pozole. If you can’t find hominy, some use canned or fresh corn kernels as a loose substitute, but the texture and flavor won’t be quite the same. I recommend seeking out canned white hominy for authenticity.

Can I make this recipe spicier?

Definitely! You can add diced fresh jalapeños or serrano peppers during the initial cooking stage, or serve with spicy salsa or hot sauce on the side. I usually start with mild enchilada sauce and up the heat with these additions, so everyone can customize to their liking.

How long does leftover pozole last in the fridge?

Leftover pozole keeps well in the fridge for about 3 to 4 days if stored in an airtight container. Always smell and check for any changes before reheating. I find it tastes even better the next day once flavors have melded perfectly.

Final Thoughts

This Easy Chicken Pozole Recipe has earned a permanent spot in my meal rotation, partly because it’s just plain delicious and partly because it’s so effortless to throw together. Whether it’s a chilly evening or a weekend gathering, this soup is your ticket to something warm, satisfying, and authentically Mexican. Give it a try—you'll enjoy the cozy vibes and impressive flavor as much as I do!