Chicken Pozole Recipe

Introduction

Chicken Pozole is a traditional Mexican stew that’s hearty, flavorful, and perfect for gatherings. This comforting dish combines tender chicken, hominy, and a medley of fresh garnishes for a vibrant experience in every bite.

Ingredients

• 1 whole chicken (4 1/2 to 5 1/2 pounds), cut into parts
• Kosher salt
• 1 red onion, sliced in half
• 1 (105-ounce) can hominy, drained and rinsed, divided
• 4 large garlic cloves, peeled
• 1 to 2 tablespoons dried oregano (Mexican oregano if available)
• 1/4 whole cabbage, thinly sliced
• 1 tomato, cored and chopped
• 1 avocado, peeled and chopped
• 1 red onion, peeled and chopped
• 1 large bunch cilantro, chopped
• 1 large bunch watercress, chopped
• Mexican cheese (Queso Fresco), sliced
• Several red radishes, thinly sliced
• 2 limes, cut into wedges
• Chopped seeded jalapeño or serrano chilies (or other chili peppers)
• Tostadas or tortilla chips

Instructions

1. Step 1: Season the chicken parts generously with kosher salt.
2. Step 2: In a large pot, combine the chicken, sliced onion, peeled garlic, and enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 45 minutes.
3. Step 3: Remove the chicken from the pot and shred the meat once cool enough to handle. Set the shredded chicken aside. Strain the broth to remove solids and return the clear broth to the pot.
4. Step 4: Add the hominy, dried oregano, and shredded chicken back into the pot. Simmer everything together for 20 minutes to meld the flavors.
5. Step 5: Taste the pozole and adjust seasoning with salt and pepper as needed.
6. Step 6: Serve the pozole hot, offering garnishes like thinly sliced cabbage, radishes, chopped cilantro, lime wedges, Mexican cheese, avocado, tomato, chopped onions, watercress, chopped chilies, and tostadas or tortilla chips on the side for everyone to customize their bowls.

Tips & Variations

• Use Mexican oregano if possible for a more authentic flavor, but regular oregano works as a substitute.
• For extra heat, include chopped serrano or jalapeño peppers in the broth or as a garnish.
• Leftover pozole tastes even better the next day as the flavors deepen.
• You can substitute chicken thighs or breasts if you prefer boneless cuts, but cooking times may vary slightly.

Storage

Store leftover pozole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if it has thickened. Pozole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken?

Fresh chicken is recommended for the best flavor and texture, but in a pinch, cooked canned chicken can be used. Just add it at the end to warm through, as it doesn’t need long cooking.

Is hominy necessary for pozole?

Yes, hominy is a key ingredient that defines pozole. It’s made from treated corn kernels and helps give the stew its characteristic texture and taste.

Chicken Pozole Recipe

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★★★★★

4.7 from 92 reviews

• Author: Naomi
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x

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Description

This traditional Chicken Pozole recipe offers a hearty Mexican stew made with tender chicken, hominy, and a rich broth flavored with garlic and oregano. Served with fresh garnishes like shredded cabbage, radishes, cilantro, lime wedges, and queso fresco, this comforting dish is perfect for family gatherings or a satisfying meal that warms the soul.

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Ingredients

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Chicken and Broth

• 1 (4 1/2 to 5 1/2-pound) whole chicken, cut into parts
• Kosher salt, to taste
• 1 red onion, sliced in half
• 4 large cloves garlic, peeled
• Water, enough to cover chicken

Main Ingredients

• 1 (105-ounce) can hominy, drained and rinsed, divided
• 1 to 2 tablespoons dried oregano (preferably Mexican oregano)

Garnishes

• 1/4 whole cabbage, thinly sliced
• 1 tomato, cored and chopped
• 1 avocado, peeled and chopped
• 1 red onion, peeled and chopped
• 1 large bunch cilantro, chopped
• 1 large bunch watercress, chopped
• Mexican cheese (Queso Fresco), sliced
• Several red radishes, thinly sliced
• 2 limes, cut into wedges
• Chopped seeded jalapeño or serrano chilies (or other chili peppers), to taste
• Tostadas or tortilla chips, for serving

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Instructions

1. Season the Chicken: Season the chicken parts generously with kosher salt to enhance their natural flavor before cooking.
2. Cook the Chicken: In a large pot, combine the salted chicken parts, sliced red onion halves, whole peeled garlic cloves, and enough water to fully cover the ingredients. Bring this mixture to a boil over high heat, then reduce to a simmer. Cook for about 45 minutes until the chicken is fully cooked and tender.
3. Shred the Chicken and Prepare Broth: Remove the chicken pieces from the pot and allow them to cool slightly. Carefully shred the meat off the bones, discarding any skin and bones. Strain the broth to remove onion, garlic, and other solids, then return the clear broth to the pot.
4. Add Hominy and Seasonings: To the returned broth, add the drained and rinsed hominy, shredded chicken, and dried oregano. Simmer this mixture gently for 20 minutes to allow the flavors to meld.
5. Adjust Seasoning: Taste the pozole broth and adjust seasoning as needed, adding salt and pepper to your preference.
6. Serve with Garnishes: Ladle the hot pozole into bowls and serve with an array of fresh garnishes such as thinly sliced cabbage, radishes, chopped cilantro, lime wedges, Mexican cheese, chopped tomatoes, avocado, red onion, watercress, chili peppers, and tortilla chips or tostadas on the side for added texture and brightness.

Notes

• Using Mexican oregano rather than Mediterranean oregano provides a more authentic flavor.
• Adjust the amount of chili peppers to control the heat level of your pozole.
• Hominy is key to the texture and flavor of pozole; make sure to drain and rinse it well before adding to the soup.
• Leftover pozole tastes even better the next day as the flavors continue to develop.
• For a richer broth, you can leave some skin on the chicken while cooking, but discard it before serving if you prefer a leaner dish.

• Prep Time: 20 minutes
• Cook Time: 1 hour 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Keywords: Chicken Pozole, Mexican Soup, Hominy Stew, Traditional Pozole, Mexican Chicken Soup, Comfort Food