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 warm bowl of pozole, and making this Easy Chicken Pozole Recipe at home is surprisingly simple. The rich flavors marry beautifully with tender chicken and hominy, creating that classic, soulful Mexican dish you’ll want to savor again and again.

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 always found pozole to be one of those dishes that brings people together, whether it’s a weekday dinner or a weekend gathering. This easy version with chicken strikes just the right balance between flavor and fuss-free cooking, making it a staple in my kitchen.

Simple Ingredients: With pantry staples and a homemade enchilada sauce, it’s accessible but packed with flavor.
Slow Cooker Convenience: Toss everything in and come back to a fragrant, tender stew with minimal effort.
Customizable Toppings: You get to dress it up exactly how you like—from crunchy radishes to fresh lime and cilantro.
Versatile and Delicious: Great for meal prep, family dinners, or impressing guests with an authentic Mexican comfort food.

Ingredients & Why They Work

Every ingredient in this Easy Chicken Pozole Recipe has a purpose, from building depth of flavor to delivering that classic pozole texture. Here’s a little background so you can shop smart and appreciate what goes into your pot.

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: I find boneless, skinless breasts stay tender and shred easily, but thighs also work if you want a richer flavor.
Chicken broth: A good-quality broth adds the savory base that ties everything together—homemade or store-bought both work.
Authentic red enchilada sauce: This is the star ingredient and infuses the pozole with vibrant, smoky heat. Making your own is worth it if you have time.
Yellow onion: Adds sweetness and aroma that softens during the long cooking process.
Garlic cloves: Gives that warm, garlicky kick we all love in Mexican cooking.
Chili powder: Brings depth and a subtle warmth — important for balancing the stew's overall flavor.
Ground cumin: Its earthy notes complement the pork and hominy beautifully.
Kosher salt: Essential for seasoning everything properly — don’t skip it or you’ll miss out on flavor.
White hominy: The heart of pozole – these dried corn kernels puff up and add wonderful texture and mild sweetness.
Dried Mexican oregano: Adds that characteristic herbal note that Mexican pozole wouldn’t be complete without.
Toppings: Cabbage, cilantro, onions, lime, radishes — all fresh, crunchy, and bright to add layers of flavor and texture.

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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 tinkering with this pozole depending on the season and mood. You’ll find it easy to tweak the heat level or try different protein cuts for a deeper flavor profile. Feel free to get creative — this recipe really welcomes it!

Variation: Sometimes I swap the chicken breasts for thighs—they have more fat, which means extra juiciness and flavor. If you prefer milder soup, cut back on chili powder and add more lime at serving.
Vegetarian Option: Using vegetable broth and doubling the hominy with beans can make a tasty meatless pozole, though it won’t be quite the same traditional experience.
Spice Up: Add a few dried chipotle peppers or a splash of hot sauce if you like your pozole with a smoky kick that wakes up your palate.

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: Layer flavors by adding ingredients to the slow cooker

First, toss the chicken chunks, chicken broth, enchilada sauce, diced onion, minced garlic, chili powder, cumin, and kosher salt into your slow cooker. Give everything a good stir so the spices and sauce blend seamlessly with the broth. This layering is what builds the pozole’s deep, comforting flavor. I usually do this in the morning and let the magic unfold throughout the day.

Step 2: Slow cook till the chicken is tender

Set your slow cooker on LOW for about 5½ hours or HIGH for 3½ hours, depending on your schedule. You’re aiming for the chicken to be perfectly cooked and shreddable. Avoid rushing this step—slow simmering lets the flavors marry and the chicken soak up all that delicious broth.

Step 3: Shred the chicken and add hominy with oregano

Once the chicken is tender, carefully remove it with a slotted spoon and shred it using two forks. Don’t rush this part—it’s oddly satisfying and helps achieve the ideal texture. Add the shredded chicken back to the slow cooker along with the drained and rinsed white hominy and the dried Mexican oregano. Stir it all together, then cook for another 30 minutes to blend those last flavors perfectly.

Step 4: Serve with fresh, crunchy toppings

Ladle your pozole into bowls and pile on thinly shredded cabbage, fresh cilantro, diced onions, sliced radishes, and a generous squeeze of lime. Each of these toppings adds a fresh crunch or zesty brightness that balances the comforting, rich stew. Enjoy it piping hot, ideally with some warm tortillas on the side!

Top Tip

From my kitchen to yours, I’ve learned that these little tweaks make a huge difference in your Easy Chicken Pozole Recipe turning out amazing every single time:

Make Your Own Enchilada Sauce: I used to think store-bought was just fine—until I made the authentic sauce myself. It’s a game changer for flavor depth.
Don’t Skip Rinsing Hominy: It can be a bit salty and slightly slimy out of the can—rinsing helps keep your pozole bright and clean tasting.
Low and Slow Cooking: Use the LOW setting on your slow cooker when possible to maximize tenderness and flavor infusion.
Fresh Toppings Matter: I always prep toppings while the pozole finishes cooking—that fresh crunch elevates every bite.

How to Serve Easy Chicken Pozole Recipe

Garnishes

I’m a big fan of classic garnishes—thinly shredded cabbage adds crunch and freshness, radishes provide a peppery bite, and fresh cilantro and diced onions bring herbal brightness. Don’t forget plenty of lime wedges for that essential acidic pop, and a sprinkle of dried Mexican oregano for authenticity. These simple touches truly make your bowl sing.

Side Dishes

Warm corn tortillas or crispy tostadas are my go-to sides. They’re perfect for scooping up pozole or adding a crunchy contrast. Sometimes I serve avocado slices on the side, which add a creamy richness that complements the spicy stew marvelously.

Creative Ways to Present

For festive occasions, I like setting out a toppings bar so everyone can customize their bowls—a colorful spread of radishes, cabbage, lime wedges, chopped onions, and fresh herbs invites interaction and fun. Sometimes I serve the pozole in mini bowls or even edible tortilla bowls for a playful twist!

Make Ahead and Storage

Storing Leftovers

Leftover pozole keeps beautifully in the refrigerator stored in an airtight container—usually lasting up to a week. I always cool mine completely before sealing to keep everything fresh. When I reheat, I do it gently on the stove to prevent the chicken from drying out.

Freezing

This recipe freezes very well, which I’ve found super helpful for busy weeks. Just pack it into freezer-safe containers, leaving a little space for expansion, and freeze up to three months. Thaw overnight in the fridge before reheating, and you'll hardly know it's been frozen.

Reheating

To reheat, I bring the pozole to a gentle simmer in a pot over medium heat, stirring occasionally until hot throughout. This method keeps the chicken tender and the broth flavorful. You can also microwave individual servings, just be sure to cover and stir midway for even heating.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully and offer richer flavor and more tender results. Just adjust the cooking time slightly if needed.

What if I don’t have homemade enchilada sauce?

You can use a good quality store-bought enchilada sauce in a pinch, but it won’t be quite as flavorful. If possible, making your own sauce really lifts the pozole’s taste to the next level.

How long can I keep pozole leftovers in the fridge?

Properly stored in airtight containers, pozole can keep for up to one week in the refrigerator. Be sure to reheat thoroughly before eating.

Can I make this pozole in an Instant Pot instead of a slow cooker?

Yes! Use the meat/stew setting and cook for about 25 minutes under high pressure, followed by a natural pressure release. Then shred the chicken and add hominy and oregano, using the sauté function for another 10-15 minutes.

Final Thoughts

This Easy Chicken Pozole Recipe holds a special place in my heart—it’s my go-to when I want bold, comforting flavors without spending hours in the kitchen. I hope you enjoy making it as much as I enjoy sharing it. It’s a meal that brings warmth, joy, and a little taste of Mexico right to your table. Grab a bowl, invite a friend, and dig in!