Description
This easy Chicken Pozole recipe is a comforting Mexican stew featuring tender shredded chicken simmered in a flavorful broth enriched with authentic red enchilada sauce and hominy. Prepared effortlessly in a slow cooker, it delivers a rich, hearty dish perfect for family dinners or gatherings. Garnished with fresh cabbage, cilantro, radishes, and lime, this pozole offers vibrant flavors and textures that celebrate traditional Mexican cuisine.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken breasts, cut into large chunks
- 4 cups chicken broth
- 1 batch authentic red enchilada sauce (about 2 cups)
- ½ small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt, plus more to taste
- 2 (25-ounce) cans white hominy, drained and rinsed
- 1 tablespoon dried Mexican oregano
Toppings
- Thinly shredded cabbage
- Cilantro
- Diced onions
- Lime wedges
- Sliced radishes
- Mexican oregano
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken, chicken broth, red enchilada sauce, finely diced onion, minced garlic, chili powder, ground cumin, and kosher salt to a large slow cooker. Stir all ingredients together to evenly distribute the spices and aromatics throughout the broth.
- Slow Cook the Chicken: Cover the slow cooker and cook on LOW heat for 5 ½ hours or on HIGH heat for 3 ½ hours. This long cooking time tenderizes the chicken and allows the flavors to meld deeply.
- Shred the Chicken: Using a slotted spoon, transfer the cooked chicken onto a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces, preparing it to be returned to the stew.
- Add Hominy and Oregano: Return the shredded chicken to the slow cooker. Add the drained and rinsed hominy and sprinkle in dried Mexican oregano. Stir to combine, then cover and cook for an additional 30 minutes to heat through and blend flavors.
- Serve with Fresh Toppings: Ladle the pozole into bowls and garnish with fresh toppings like lime juice, thinly shredded cabbage, diced onions, sliced radishes, cilantro, and a sprinkle of Mexican oregano for an authentic finish.
Notes
- If you prefer a spicier pozole, add chopped jalapeños or a pinch of cayenne pepper during cooking.
- Hominy can vary in salt content; adjust the additional salt accordingly after tasting.
- For a thicker broth, simmer with the slow cooker lid off for the last 30 minutes.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day as flavors meld.
- This recipe can be adapted for pressure cooking for faster preparation.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 310
- Sugar: 3g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
