Some meals aren’t just food—they’re moments wrapped in warmth. Chicken pozole is exactly that for me. It’s the kind of dish that fills the kitchen with the smoky aroma of dried chiles and garlic, inviting you to gather around the table and stay a while. The first time I made this soup, I remember how the hominy softened into tender little bursts of comfort, perfectly balancing the savory broth and shredded chicken. Topping it off with crisp cabbage, creamy avocado, and a squeeze of fresh lime made every spoonful a celebration of textures and flavors.
That evening, as the steam rose and mingled with the laughter around me, I realized how food can create quiet joy. The deep, smoky richness of the ancho and guajillo chiles mingled with earthy cumin and oregano, crafting a broth that felt like a warm hug in a bowl. Each bite was a reminder that some recipes are worth the time they take, especially when they bring people together to share stories and smiles.
- Rich, smoky broth layered with traditional Mexican spices
- Tender chicken and hominy create a hearty, satisfying base
- Fresh toppings add brightness and crunch to every spoonful
- Slow simmering melds flavors for a deep, comforting taste
- Perfect for cozy dinners that feel like a warm embrace
If you’re worried about the time this takes, don’t be. The slow cooking is hands-off and the rewards are huge. Plus, leftovers reheat beautifully, making it a meal that keeps giving comfort throughout the week.
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Chicken Pozole
- Total Time: 1 hour 50 minutes
- Yield: 6
Description
A comforting and flavorful traditional Mexican soup made with tender chicken, hominy, and a rich blend of spices, garnished with fresh toppings.
Ingredients
2 tablespoons vegetable oil
1 medium white onion, chopped
4 cloves garlic, minced
6 cups chicken broth
2 cups cooked shredded chicken breast
3 cans (15 ounces each) white hominy, drained and rinsed
2 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt to taste
Fresh lime wedges, for serving
1 cup shredded green cabbage
1/2 cup chopped fresh cilantro
1/2 cup diced white onion
1 avocado, sliced
Radishes, thinly sliced, for garnish
Instructions
Place the dried ancho and guajillo chiles in a medium bowl and cover with hot water. Let soak for 15 minutes until softened.
Drain the chiles and transfer them to a blender. Add 1 cup of chicken broth and blend until smooth. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour the chile puree into the pot and cook, stirring occasionally, for 5 minutes to deepen the flavors.
Add the remaining chicken broth, shredded chicken, drained hominy, oregano, cumin, smoked paprika, and salt to taste. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 45 minutes to 1 hour, allowing flavors to meld.
Taste and adjust seasoning with additional salt if needed.
Ladle the pozole into bowls and serve with lime wedges, shredded cabbage, chopped cilantro, diced onion, avocado slices, and radish slices for garnish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
FAQ
Can I make this pozole ahead of time? Absolutely. It tastes even better the next day once the flavors have fully melded. Just cool and store it in the fridge for up to three days.
What if I don’t have dried chiles? While fresh chiles won’t give the same depth, you can substitute with good-quality chili powders to approximate the smoky flavor.
Is this soup spicy? It has a gentle warmth rather than intense heat, making it approachable for many palates. You can always add more spice with fresh jalapeños or hot sauce at the table.
Can I freeze leftover pozole? Yes, freeze in an airtight container for up to two months. Thaw overnight in the fridge before reheating gently.
When the chill creeps in and you crave something that feels like comfort wrapped up in a bowl, this chicken pozole is waiting for you. Save it, print it, and let it be the meal that turns an ordinary evening into something special.