Easy Chicken Pozole Recipe

This was great! Tastes just like the homemade Pozole my Mexican friends make! I cubed and browned 2lbs of chicken. Then in large pot browned 1 large onion and 3 cloves of garlic - added chicken, water, chicken broth, 2 Tbsp chile powder, dash of salt, and oregano and left it cook for about 80 min. Then added hominy and cilantro. Served with lime, radishes, tostadas.

Delicious! Even my boyfriend who was very adamant that he did not like posole gobbled down a large bowl. I made a few changes to the recipe according to my own tastes, and prepared it in a slow cooker instead of the stove top. I added the shredded chicken, onion, garlic, one 4 oz can of diced green chilies, two 29 oz cans of hominy, 2 quarts of low sodium chicken broth, and one 28 oz can of mild red enchilada sauce to the slow cooker, omitting the water entirely. I reduced the amount of chili powder to 2 teaspoons, and also added 3 small bay leaves, the salt, and oregano and gave everything a good stir before turing the slow cooker on low and cooking for 7 hours. I garnished with diced onion, chopped cilantro and lime (not a fan of cabbage or radish). This recipe was very easy to prepare, and full of flavor, will definitely make again. I highly recommend preparing in a slow cooker, just toss everything in before work, and come home to a delicious, stress-free dinner!

great, easy to follow recipe. I doctored mine for a bit more flavor and texture. I boiled the chicken breasts in chicken stock with a diced onion until cooked through. then I took it out and let it cool for about 30min before shredding. while the chicken was cooling I like the flavors of my broth marinate and come to a slow boil. I added some cumin, chili pepper and chicken bullion to make a solid, flavorful broth, after simmering for 30min while my chicken cooled, I added the shredded chicken and hominy to the soup. I also added small cuts of corn on the cob to the soup. I thought it would be tasty and I had some since it's in season. the corn was a delicious add, it soaked up the seasonings and was a great textrlure with the soft hominy and chicken. served it with the chopped cabbage (I found shredded cabbage at my store which made life so easy), cilantro and tortilla strips. very healthy soup and my husband absolutely loved it. thanks for the recipe!

Bravo! Grilling rather than boiling the chicken adds so much flavor. I seasoned the chicken with garlic powder, onion powder, cumin, and oregano prior to cooking. I also used extra garlic and a shallot, and omitted the extra salt (strongly recommend others do this too). It was incredibly tasty and yes, authentic.

Mexican comfort food! My family's recipe is slightly different: 1) use pork tenderloin, brown it the pot along with garlic and onion. 2) Add chicken broth (reduced to 1 cup) and use 3-4 cups of salsa verde (home-made or Herdez). 3) Skip chili powder and add finely chopped cilantro 4) let simmer for 1-2 hours until meat is tender, then remove from pot and shred with a fork. 5) return the meat to the pot, add hominy. 6) simmer for another 15 minutes at least. Serve with shredded cabbage, lime wedges, and sliced radishes.

Bro, I’m speechless — tastes epic.

Wanted a smaller heartier batch so only used 8 cups of chicken stock, no water, half the spices, i did add 1/2 tsp chipotle chili powder and 1/2 tsp ground black pepper. Loved it.

I boiled my 2 chicken breasts in chicken broth with a quarter onion and a clove of garlic. After it was done, I scooped out the onion and garlic. Shredded the chicken and put it back into the same broth. I cooked the chopped onion along with the 3 cloves of garlic in the oil until it was translucent. I then scooped it out of the skillet and put in the pot with the shredded chicken. I added the hominy at this point too. I added about 3 tablespoons of cayenne pepper and about 1 tablespoon of Chipotle pepper. I also added about 3 teaspoons of oregano. (TIP: Pour the oregano in one palm and with the other, rub it together to break it down even further and to make the flavor pop.) I didn't add any more salt because I felt it had enough flavor. I simmered it on the stove for about half an hour until the hominy was nice and soft. I love this easy recipe, even though I changed it a bit. I added more spices because my family loves their food super spicy. :)

I really enjoyed this and my family did too! I also used chicken bullion cause I didn't have any chicken stock (and a slightly less salt), but it still tasted great. I used half the amount of chili powder, and I think it was a good thing I did. Also when I put the onions and garlic in I also put a tablespoon or so of extra tomato paste that I had leftover. Anyway, It took a while to cook, but it was well worth it and super yummy. I will definitely add it to the list of good dinner recipes.

This is so easy! I've been to lots of Mexican parties and eaten posole and this tastes exactly the same. My husband is from Mexico and he is hard to please when it comes to making authentic Mexican dishes. He loved this and it has become a regular in our dinner rotation. The only thing I do differently is to use chicken thighs (the dark meat has more flavor) and I reduce the chili powder. I boil the thighs, then remove them when they are done, pour the remaining liquid through a strainer and save the broth. I add it back where the recipe calls for it, adding more water and some chicken bouillon if needed. I don't want it too spicy because of the kiddos so usually one, maybe two tablespoons of chili powder is sufficient. Also, I'm usually in a hurry so I've never let it simmer 90 minutes. Maybe 20 max. We garnish with chopped radishes, lettuce, fresh squeezed lime, and sometimes crushed tostadas. One of my favorite meals, and easy and quick to prepare.

This is great, easy recipe. I make it a meal and go with 2-3 pounds of shredded chicken breast. I would also double up on the hominy. It's the best part. Instead of chopping onion, I used a bag of frozen Pictsweet Seasoning Blend (Onions, Celery, Green & Red Peppers, Parsley Flakes). I also added garlic salt, lots of chili powder and some cumin, since we like it with a kick. I garnish it with shredded cabbage, cilantro, lime juice, sliced radish, tomatoes, avocado, jalapeno peppers, cheese, more oregano, whatever you like. I just recently made it with Swanson Mexican Tortilla Flavor Infused Broth. Just the right amount of flavor, not too much. It turned out great! My husband loves it! It makes a huge batch, but it will be gone quick.

I underestimated this recipe — my bad.

The recipe was great, I also added jalapenos,deseeded, and it added a little zing to it. Love your recipes!

This was a total hit at dinner.

REALLY good and easy!! Especially reheated the flavor is even better. Please add the lettuce, radish, cilantro, chopped onion, and lime as recommended. I also broke up two tostadas into each large bowl serving. The last time I had it I actually added a dollop of sour cream, a drizzle of sriracha sauce, and chopped fresh parsley on top...SO GOOD!! I have never had a soup with so many 'fresh' ingredients added in upon serving-LOVED IT!! Thank you for the recipe!! :)

my first itme making this, not bad according to my Mexican man.

Note to add condiments as side dishes that people can add to the soup: radishes, cubed avocado, cabbage, little green onions, cilantro, queso fresco.

So I married a Mexican and I’m Italian so I got first hand, hands-on Mexican cooking instruction from my wonderful late mother-in-law. She would be proud of the way I made this. I tweeted the recipe a bit. Added green chilis 2cans of rotel some cumin. Some tomato paste and a can of tomato sauce. Also added 1can garbanzo beans and a bit of frozen corn. It’s a keeper of a recipe. Turned out great.

Why do I cook the chicken just to let it simmer for an hour and 20 min?

I wanted some veg so I added a couple Mexican squash and some carrots. Added a bit of red pepper flakes for some additional heat. Turned out amazing! Definitely going to add this to my winter soup rotation.