Easy Chicken Pozole

4.67 from 108 votes

An easy chicken pozole made with a rich red chile broth, hominy, and tender shredded chicken. One of the best Mexican soups ever!

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

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
For topping: thinly shredded cabbage, cilantro, diced onions, lime wedges, sliced radishes, Mexican oregano

Add the chicken, broth, enchilada sauce, onion, garlic, chili powder, cumin, and salt to a large slow cooker. Stir to combine.
Cover and cook for 5 ½ hours on LOW or 3 ½ hours on HIGH.
Transfer the chicken onto a large plate or cutting board using a slotted spoon, and shred with two forks.
Add the shredded chicken back to the slow cooker along with the hominy and oregano. Cover and cook for another 30 minutes.
Serve the posole in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.

Storing and reheating: Store any leftover pozole in an airtight container in the refrigerator for up to 1 week. To reheat, warm it on the stove over medium heat until hot, or microwave individual portions until warmed through. Pozole also freezes well. Just transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Chicken: Boneless skinless chicken thighs also work.
Enchilada sauce: If you absolutely don’t have time to make my homemade authentic sauce, you can use your favorite store-bought enchilada sauce. But a word of caution - I don’t recommend it. It truly doesn’t have the same depth of flavor and just isn’t as tasty as the real stuff.