Chicken Pozole

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Chicken and hominy in a rich and savory broth served with your favorite Mexican toppings. This Chicken Pozole recipe is pure comfort food in a bowl!

A popular soup in our home, this delicious traditional Mexican soup takes just a few minutes of prep and is a real crowd pleaser. It’s a feast for the taste buds and is even better the next day after the flavors have had time to meld. This soup also freezes really well and I usually make a double batch for a quick and ready meal on a busy weeknight.

What is Chicken Pozole?

Chicken pozole is a traditional Mexican soup featuring tender shredded chicken and plump hominy in a flavorful broth seasoned with the earthy flavor of cumin, the herbaceous taste of oregano, and the tanginess of fresh lime juice. Unlike its cousin, Pozole Rojo, which is red in color from the addition of enchilada sauce and is usually made with pork, chicken pozole is commonly made without enchilada sauce, making it more of “green soup” in a clear broth. It is commonly served with toppings such as tortilla chips, avocado, crumbled queso fresco, shredded cabbage, sliced radishes, chopped green onions, lime wedges, etc.

Chicken Pozole Recipe Ingredients

To make this chicken pozole you’ll need the following:

• Chicken: I highly recommend using bone-in chicken (your choice of skin-on or skinless; I usually go with skinless) because as it simmers it will infuse the broth with even more flavor. You can use chicken breasts or chicken thighs.
• Hominy: White hominy is more commonly used for this soup, but you can use either white or yellow.
• Green Chiles: You can use fresh poblanos, roast them, and saute them with the onions, but for convenience I recommend using canned diced fire-roasted green chiles.
• Chicken Broth: Choose a good broth but we’re going to bump up the flavor even further by adding some vegetables with the simmering chicken which will be strained for the final soup.
• Carrots, Celery, Onions and Garlic: These are simmered with the chicken broth to infuse it with more flavor and are then strained out. Though not traditional, if you prefer to leave the vegetables in the soup, dice them a bit smaller.
• Seasonings: You’ll need cumin, oregano and salt (I recommend kosher or sea salt).
• Lime Juice: This adds the characteristic tang that contrasts nicely with the earthy cumin and balances out the overall flavor.
• Cilantro: This is stirred in at the end for a pop of flavor and color.

Additionally you’ll need some toppings for serving. Serve your chicken pozole with your choice of any combination of the following toppings: diced avocado, tortilla chips, lime wedges, crumbled queso fresco or cotija cheese, shredded cabbage, pickled jalapenos, chopped green onions or sliced radishes. These toppings can be served at the table for guests to help themselves.

Chicken Pozole Recipe

This chicken pozole recipe is easy to make and takes minimal prep work. Here’s how to make it:

• Heat the olive oil over medium-high heat in a large pot. Add the onions and cook them until they’re soft and translucent, about 5 minutes. Add the garlic and cook for a minute, then add the carrots and celery and cook another 4-5 minutes. Add the chicken, chicken broth, bay leaf, cumin, oregano and salt and bring to a boil. Reduce the heat to a steady simmer, cover and simmer for about an hour or until the chicken is thoroughly cooked through.
• Remove the chicken and transfer it to a plate or cutting board. Strain the broth through a sieve and return the broth to the pot. Use a fork to shred and remove the chicken from the bones. Discard the bones and place the chicken in the pot with the hominy and diced green chiles. Simmer for another 15-20 minutes. Stir in the cilantro and lime juice and add salt to taste.

Ladle the hot soup into bowls and serve with a selection of toppings (see below).

Serving Suggestions 

A bowl of chicken pozole is incomplete without toppings. Ladle the chicken pozole into bowls and serve with your choice of toppings, e.g. diced avocado, crumbled queso fresco or cotija cheese, tortilla chips, warm flour or corn tortillas, shredded cabbage or lettuce, sliced radishes, pickled jalapenos, sliced green onions, and lime wedges for an extra squeeze of juice. And while not traditional, some cornbread muffins or skillet cornbread also make a great accompaniment.

Storage and Reheating

This chicken pozole will keep in the fridge in a covered container for up to 5 days. It’s a terrific make-ahead dish because the flavor is even better the next day.

Chicken pozole also freezes really well for up to 4 months. Be sure to freeze it without the additional toppings. Let the frozen soup thaw in the fridge overnight and reheat it on the stovetop or in the microwave.

For more Mexican recipes try my:

• Pozole Rojo
• Albondigas Soup
• Queso Fundido
• Birria Tacos
• Chicken Tostadas
• Steak Fajitas
• Queso Fundido
• Mexican Corn Salad
• Chorizo Pizza
• Mexican Meatballs
• Creamy Chicken Tortilla Soup
• Pork Tinga Tacos
• Enchilada Sauce
• Green Enchilada Sauce
• Stuffed Mexican Cornbread
• Restaurant Style Mexican Salsa
• Sincronizadas
• Carne Asada Seasoning
• Elote Seasoning