There’s something about a steaming bowl of Chicken Pozole that feels like a warm embrace after a long day. The way the fragrant spices swirl through the air as the soup simmers gently on the stove—it invites you to pause and lean into the moment. I remember sitting by the kitchen window, the soft glow of dusk outside, and the comforting aroma wrapping around me like a familiar blanket. Each spoonful was a mix of tender chicken and tender hominy, layered with bright bursts of fresh cilantro and creamy avocado. The crunch of radishes and crisp lettuce added a playful contrast, making every bite an adventure.

It’s more than just a meal; it’s a moment of calm and connection. Whether you’re sharing it with family or savoring it solo, Chicken Pozole fills the space with warmth and contentment.

Hearty and filling without being heavy, perfect for cooler evenings.
Combines tender chicken with hominy for a satisfying texture contrast.
Infused with a blend of spices that create a rich, comforting flavor.
Customizable garnishes add freshness and crunch to every bowl.
Pairs beautifully with lime wedges and crispy tortilla chips for added zest and texture.

If you’ve never tried making pozole at home, don’t worry—it’s easier than it seems, and the slow simmering does most of the work. The aroma alone will tell you it’s worth every minute.

Chicken Pozole

Total Time: 1 hour 50 minutes
Yield: 6

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Description

A hearty and flavorful traditional Mexican soup made with tender chicken, hominy, and a rich blend of spices, perfect for a comforting meal.

Ingredients

2 tablespoons vegetable oil
1 medium white onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
8 cups chicken broth
2 pounds boneless, skinless chicken breasts
2 (15-ounce) cans white hominy, drained and rinsed
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro, plus more for garnish
1 lime, cut into wedges, for serving
1/2 cup thinly sliced radishes, for garnish
1/2 cup shredded iceberg lettuce, for garnish
1 avocado, diced, for garnish
Tortilla chips, for serving

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Instructions

Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic, ground cumin, dried oregano, and crushed red pepper flakes. Cook, stirring constantly, for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the chicken breasts to the pot. Reduce heat to low and simmer, covered, for 30 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot. Add the drained hominy, salt, and black pepper. Stir to combine.
Simmer the pozole uncovered for an additional 30 minutes to allow flavors to meld.
Stir in the chopped fresh cilantro.
Ladle the pozole into bowls and garnish each serving with sliced radishes, shredded lettuce, diced avocado, and additional cilantro.
Serve with lime wedges and tortilla chips on the side.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

FAQ

Can I use leftover chicken for this recipe? Absolutely! Leftover shredded chicken works great and cuts down cooking time.

Is hominy necessary? Yes, hominy gives pozole its signature texture and taste, but you can find canned versions easily at most grocery stores.

Can I make this vegetarian? You can swap chicken broth for vegetable broth and add hearty vegetables instead of chicken for a meatless twist.

How long does leftover pozole last? Stored properly, it keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Give Chicken Pozole a try next time you want something comforting and flavorful. Once you taste that first spoonful, you’ll understand why it’s so beloved.