Name: Easy Chicken Pozole Recipe
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Cuisine: Mexican
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; Thinly shredded cabbage; Cilantro; Diced onions; Lime wedges; Sliced radishes; Mexican oregano

There’s something so comforting about a big bowl of pozole simmering away with tender chicken and rich, smoky flavors. This Easy Chicken Pozole Recipe is one of those heartwarming dishes that’s surprisingly simple to make but tastes like you’ve spent hours perfecting it. Let me show you how to make it a new favorite in your kitchen.

A white bowl filled with three main layers: at the bottom is a deep red broth, spread across the bowl; on top of the broth are shredded cooked chicken pieces and white hominy corn scattered evenly; on the left side of the bowl there is a small pile of thin, pale green cabbage strips, with round, thin red-edged radish slices mixed in; a lime wedge sits at the upper right edge of the bowl, partially submerged in the broth; finely chopped green herbs are sprinkled across the dish; a black spoon rests inside the bowl on the right side; the bowl is placed on a white marbled surface with lime wedges, green herbs, a small white plate of radish slices, and a yellow textured cloth nearby; photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Pozole Recipe
Top Tip
How to Serve Easy Chicken Pozole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Pozole Recipe

Why You'll Love This Recipe

I’ve made pozole many ways over the years, but this easy chicken version strikes the perfect balance between fuss-free prep and big, authentic flavor. It’s one of those dishes that impresses everyone at the table without needing hours in the kitchen.

Simplicity: Using a slow cooker and ready-made red enchilada sauce speeds things along without sacrificing flavor.
Authentic Taste: The combination of hominy, Mexican oregano, and spices delivers genuine pozole flavor, just like grandma’s.
Versatility: You can make it mild or spicy, and customize the toppings to suit your mood or what you have on hand.
Perfect for Any Occasion: Whether it’s a cozy weeknight or a festive gathering, this pozole fits right in.

Ingredients & Why They Work

Every ingredient in this recipe plays a role in building layers of flavor. From the tender chicken to the hearty hominy and the smoky enchilada sauce, I’ve paid attention to balance — plus a few shopping tips to find the best versions.

Flat lay of boneless skinless chicken breasts cut into large chunks on a simple white ceramic plate, a small white ceramic bowl filled with rich red enchilada sauce, a small white ceramic bowl of finely diced yellow onion, four whole uncracked brown garlic bulbs beside their cloves, a small white ceramic bowl containing chili powder, a small white ceramic bowl with ground cumin, a small white ceramic bowl sprinkled with kosher salt, a simple white ceramic bowl filled with drained and rinsed white hominy kernels, a small pile of dried Mexican oregano leaves, thinly shredded fresh green cabbage on a white ceramic plate, fresh sprigs of bright green cilantro, a small mound of finely diced white onion, fresh lime wedges arranged neatly on a white ceramic dish, and thinly sliced red radishes fanned out on a simple white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using boneless, skinless chicken breasts keeps the soup lean and easy to shred, though thighs work if you want extra juiciness.
Chicken broth: A good quality low-sodium broth intensifies flavor without making the pozole too salty.
Red enchilada sauce: This is the secret to that gorgeous color and smoky, rich base — choose an authentic one or make your own for extra depth.
Yellow onion: Adds sweetness and a subtle bite; finely dicing helps it melt into the broth.
Garlic cloves: Fresh garlic lends a punch and complexity that's vital in Mexican cooking.
Chili powder: Boosts heat and earthiness; adjust to your taste.
Ground cumin: This warm spice rounds out the flavors perfectly.
Kosher salt: Essential for seasoning and bringing everything together.
White hominy: Drained and rinsed, hominy provides that signature chewy, tender texture and slightly sweet corn flavor.
Dried Mexican oregano: Not your regular oregano! It has hints of citrus and mint that brighten the soup.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Easy Chicken Pozole Recipe is how flexible it is. Over time, I’ve learned to tweak the spice level and toppings depending on who’s coming over or what we’re craving. You should definitely make it your own!

Spice it up: When I want a fiery kick, I add some fresh chopped jalapeños or a splash of hot sauce at the end — it totally transforms the dish.
Meat swap: You can use shredded rotisserie chicken as a shortcut, just add it towards the end to heat through without drying out.
Vegetarian tweak: Skip the chicken and boost the hominy with some sautéed mushrooms or jackfruit.
Seasonal swap: In colder months, I love stirring in some roasted poblanos for a smoky depth or a touch of cinnamon for warmth.

Step-by-Step: How I Make Easy Chicken Pozole Recipe

This image shows a close-up of a black slow cooker filled with a rich, reddish-brown stew. The stew has shredded pieces of orange-brown colored meat mixed with small, round, soft white hominy kernels. The stew looks thick with some visible herbs sprinkled on top, adding green and grey speckles. There is a black ladle resting on the right side inside the slow cooker, partially submerged in the stew. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Start with building the broth

Into your slow cooker, toss in the chicken chunks, chicken broth, red enchilada sauce, diced onion, minced garlic, chili powder, cumin, and kosher salt. Give everything a good stir so the spices and sauce meld with the broth. This first step is where those deep flavors start developing, so don’t skip stirring it well!

Step 2: Slow cook it low and slow

Set your slow cooker to LOW and let it work its magic for about 5 and a half hours. If you’re pressed for time, HIGH for 3 and a half hours will do, but the slow cook on low really helps the flavors develop and the chicken get super tender. Resist peeking — less stirring means tastier pozole.

Step 3: Shred the chicken

Once the chicken is cooked through, scoop it out with a slotted spoon onto a plate or cutting board. I use two forks to shred it — it’s easier and gives you nice little bite-sized pieces that soak up the broth.

Step 4: Finish cooking with hominy and oregano

Next, stir the shredded chicken back into the slow cooker along with the rinsed hominy and dried Mexican oregano. Cover again and cook for another 30 minutes. This last step lets the hominy soften just right and the oregano infuse a bright herbal note into the soup.

Step 5: Serve it up with your favorite toppings

Ladle your pozole into bowls and bring it to life with toppings. Lime wedges for brightness, radish slices for crunch, shredded cabbage for texture, fresh cilantro, and diced onion make it feel like a festive celebration. I love how those garnishes add freshness and contrast to the rich broth.

Top Tip

I’ve learned a few tricks over the years that really help nudge this Easy Chicken Pozole Recipe from great to unforgettable. Whether it’s about timing, ingredients, or serving, these tips keep things simple and delicious.

Slow cooker timing: Don’t rush the low setting for at least 5 hours — the slow simmer is what gives the chicken that melt-in-your-mouth texture.
Use quality enchilada sauce: A good sauce saves tons of time and amps up flavor enormously — I usually buy my favorites from the Hispanic foods aisle.
Shred chicken while warm: It shreds easier right out of the slow cooker and mixes back in better that way.
Add garnishes just before serving: Keeps the textures fresh and bright, and you can each customize your bowl just how you like it.

How to Serve Easy Chicken Pozole Recipe

Garnishes

Here’s the way I like to finish off the pozole — thinly shredded cabbage gives great crunch and freshness, lime wedges add a zesty kick, radish slices offer peppery crispness, and fresh cilantro along with diced onions bring herbal brightness. I also sprinkle a little Mexican oregano on top for an extra aroma that makes every bite sing.

Side Dishes

I love pairing this pozole with warm corn tortillas or some simple Mexican rice on the side. Sometimes, I whip up a quick guacamole or serve it with crunchy tortilla chips for a bit of texture contrast. The combination makes the meal feel complete and truly satisfying.

Creative Ways to Present

For special occasions, I like to set up a topping bar so everyone can build their own bowl just the way they like it. It’s a hit at gatherings, and it turns dinner into an interactive event that’s both fun and delicious. Plus, using colorful bowls and vibrant garnishes makes for a beautiful presentation that impresses your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover pozole in airtight containers in the fridge, and it usually keeps beautifully for up to 3 days. The flavors deepen overnight, so it tastes even better the next day — perfect for easy lunches or quick dinners later in the week.

Freezing

Freezing pozole works well if you want to batch cook. Just let it cool completely, then portion it into freezer-safe containers. I’ve found that freezing and reheating once keeps it tasty and the chicken tender, though the fresh garnishes should be added only after reheating.

Reheating

When reheating, I prefer to do so gently on the stovetop over low heat to avoid drying out the chicken. Adding a splash of chicken broth while warming helps restore that soupy richness. Be sure to add fresh toppings after reheating to keep the textures lively.

Frequently Asked Questions:

Can I make this Easy Chicken Pozole Recipe without a slow cooker?

Absolutely! You can cook everything in a large pot on the stove. Simmer the chicken and broth with the other ingredients for about 1 to 1.5 hours until the chicken is cooked through, then shred the chicken and add hominy and oregano, continuing to cook until everything is tender.

What’s the difference between pozole rojo and other types?

Pozole rojo, or red pozole, uses red chile sauces or chiles to give it a rich, vibrant color and smoky flavor, just like in this recipe with enchilada sauce. There’s also pozole verde and pozole blanco which use different bases and seasonings for distinct tastes.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs add a richer flavor and tend to be more forgiving to cook, staying juicy and tender. The slow cooker works great with thighs too if you’re looking for even more moist shredded chicken.

How spicy is this recipe?

This version is mildly spicy thanks to the chili powder and enchilada sauce, but you can easily adjust the heat by adding fresh chiles, increasing the chili powder, or serving with hot sauce on the side so everyone can customize their bowl.

Final Thoughts

This Easy Chicken Pozole Recipe holds a warm spot in my heart because it’s the kind of meal that effortlessly brings people together. It’s filling, flavorful, and full of comforting textures that invite everyone to gather around the table and share stories. I hope you enjoy making it as much as we do—and come back to it time and again whenever you need a little kitchen magic.