Chicken Pozole

5 from 4 votes

This quick Chicken Pozole packs all the flavor in a fraction of the time! With hominy, shredded chicken, and a rich, seasoned broth, it’s ready in just 30 minutes—perfect for piling on your favorite toppings!

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Soup

Cuisine: Healthy, Mexican

Keyword: Chicken Pozole, Chicken Pozole recipe, pozole recipe chicken

Servings: servings

Author: Chelsea Lords

Cost: $9.12

Equipment

Ingredients

2 (4-ounce) cans mild diced green chiles undrained, see note 1
4 cups chicken stock like Swanson, divided
2 tablespoons vegetable oil olive oil works too
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
3/4 teaspoon chili powder
Salt and pepper
1 (15.5-ounce) can golden hominy or 1-1/2 cup frozen corn
1 (15-ounce) can black beans
1 dried bay leaf
1-1/2 cups shredded cooked chicken see note 2
1/4 cup finely chopped cilantro optional
Toppings as desired see note 3

US - Metric

Instructions

Add both cans of green chiles (along with any liquid in cans) and 1 cup chicken stock to a blender. Blend until smooth and set aside.
Add the oil to a large pot over medium heat. Sprinkle in flour and spices (ground cumin, garlic powder, dried oregano, onion powder, chili powder, plus salt and pepper to taste—I add 3/4 tsp salt and 1/4 tsp pepper). Whisk until mixture begins to simmer and bubble. Continue cooking and whisking constantly for about 1–2 minutes to toast spices.
Gradually pour in the blended mixture, whisking constantly, until completely integrated. Allow sauce to come back to a simmer and stir until nicely thickened. Add in drained and rinsed hominy, drained and rinsed black beans, remaining 3 cups chicken stock, and bay leaf. Increase heat to high and bring to a boil. Once boiling, reduce heat to a gentle simmer and simmer, uncovered, for 10 minutes.
After 10 minutes, stir in the shredded chicken to briefly warm through. Remove from heat and stir through the optional cilantro. Remove bay leaf and discard. Taste and adjust seasonings to preference.
While the soup is simmering, prepare any toppings you’d like (see note 3). Remove soup from heat and ladle into bowls. Add desired toppings to individual bowls and enjoy immediately. Store any leftover soup and toppings separately!

Video

Notes

Note 1: I love fire-roasted chiles (more flavor with no extra effort). If you prefer less heat, pick mild.

Note 2: For this recipe to be ready in 20–30 minutes, we rely on pre-cooked, seasoned, and shredded chicken. Prep it earlier in the week or use a shredded rotisserie chicken from the store. If you want to cook raw chicken (in the same pot the soup is prepared in), here’s how to do that:

Season chicken: Use 1 pound (2 medium) boneless, skinless chicken breasts. Halve large chicken breasts and pound to even thickness using a meat mallet or frying pan—no need to flatten, just even it out. Season both sides. (I add 1/4 teaspoon of salt and pepper per side).
Cook chicken: Add 2 tbsp oil to a large, heavy-bottomed pot (same one for soup). Once oil is hot, add seasoned chicken pieces in one layer. Cook about 3–4 minutes per side or until chicken is cooked through (registers 160°F/juices run clear); remove to a plate, tent with foil, and rest about 5 minutes before thinly slicing, dicing, or shredding with 2 forks. Don’t wipe out the pan, but continue on with step 1 of the recipe.

Note 3: Optional toppings: corn tortilla chips, fresh lime, ripe diced avocado, fresh cilantro, shredded cabbage or lettuce, thinly sliced radishes, diced (raw) white, yellow, or red onion, crema, and/or cotija cheese. Pozole is all about toppings! It’s intended to have plenty, so don't skimp here!

Storage: Store Pozole (without toppings) in an airtight container in the fridge for 3–4 days. This soup (without toppings) will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.

Nutrition