Description
Easy Chicken Pozole is a flavorful Mexican soup made with tender shredded chicken, hominy, and a rich red chile broth. This comforting slow cooker recipe brings authentic tastes to your table with minimal effort, perfect for a hearty main course.
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, chicken broth, red enchilada sauce, diced onion, minced garlic, chili powder, ground cumin, and kosher salt to a large slow cooker. Stir everything together to mix well.
- 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 large plate or cutting board. Shred the chicken finely with two forks.
- Combine and Continue Cooking: Return the shredded chicken to the slow cooker. Add the drained and rinsed white hominy and dried Mexican oregano. Cover and cook for an additional 30 minutes to meld the flavors.
- Serve and Garnish: Ladle the pozole into bowls. Top with lime juice, thinly shredded cabbage, cilantro, diced onions, sliced radishes, and a sprinkle of Mexican oregano to taste. Enjoy warm.
Notes
- For a spicier pozole, add more chili powder or include chopped jalapeños in the slow cooker.
- If you prefer a thicker broth, reduce the amount of chicken broth or simmer uncovered for the last 30 minutes.
- Hominy cans may vary in salt content; adjust added salt accordingly.
- Leftovers store well and improve in flavor after a day; refrigerate in an airtight container for up to 3 days.
- To make this dish gluten free, ensure your enchilada sauce is gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 4 g
- Sodium: 1088 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 73 mg
