Pozole, a beloved Mexican stew, is often perceived as a complex dish, but this recipe proves otherwise. This easy chicken pozole recipe delivers all the rich, comforting flavors you crave without the hours of simmering. Perfect for a weeknight meal or a weekend gathering, this recipe is designed for both beginners and seasoned cooks who want a quicker, simpler approach.
What is Pozole?
Before we dive into the recipe, let's clarify what pozole actually is. Pozole is a traditional Mexican stew featuring hominy (dried corn kernels), meat (typically pork, chicken, or beef), and a vibrant array of vegetables and spices. The broth is deeply flavorful, often simmered for hours to achieve its signature richness. This recipe offers a streamlined approach while maintaining the authentic taste.
Easy Chicken Pozole Recipe: Ingredients
This recipe yields approximately 6-8 servings. Adjust quantities as needed.
For the Chicken & Broth:
- 1 whole chicken (about 3-4 lbs) or 3 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 cups chicken broth (low sodium preferred)
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Hominy & Toppings:
- 3 cups hominy, drained and rinsed (canned is easiest)
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- 1 cup chopped cilantro, for garnish
- 1/2 cup thinly sliced white onion, for garnish
- Lime wedges, for garnish
- Your favorite toppings: shredded lettuce, radishes, avocado, crushed tortilla chips, chile flakes
Instructions: A Step-by-Step Guide
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Cook the Chicken: If using a whole chicken, place it in a large stockpot and cover with water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones. If using boneless, skinless chicken, skip this step and proceed to step 2.
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Sauté Aromatics: In the same pot, sauté the chopped onion in a little olive oil until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Build the Broth: Add the chicken broth, cumin, oregano, chili powder, salt, and pepper to the pot. Bring to a simmer.
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Add Chicken and Hominy: Stir in the shredded chicken and drained hominy. Simmer for at least 15-20 minutes, allowing the flavors to meld. Add the fire-roasted tomatoes during the last 5 minutes of simmering.
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Serve & Enjoy: Ladle the pozole into bowls. Garnish generously with cilantro, sliced onions, lime wedges, and your favorite toppings.
Frequently Asked Questions (FAQs)
Can I use bone-in, skin-on chicken thighs instead of breasts or a whole chicken?
Absolutely! Bone-in, skin-on chicken thighs will add extra richness and flavor to your pozole. Just be sure to cook them until they are tender and easily shreddable.
What kind of hominy should I use?
You can use either canned or dried hominy. Canned hominy is much more convenient, requiring only draining and rinsing. Dried hominy needs to be soaked and cooked before use, adding extra time to the process.
Can I make this pozole in a slow cooker?
Yes! This recipe adapts well to a slow cooker. Simply sauté the onions and garlic, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
How can I make this pozole spicier?
Add more chili powder, or include a chopped jalapeño or serrano pepper while sautéing the onions and garlic. You can also add a dash of your favorite hot sauce before serving.
Can I make this recipe ahead of time?
Yes, this pozole tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
This easy chicken pozole recipe offers a delicious and accessible way to enjoy this classic Mexican dish. Experiment with different toppings and spice levels to personalize it to your liking. Enjoy!
