Description
A hearty and flavorful Easy Chicken Pozole made with tender shredded chicken, hominy, and a rich, authentic red enchilada sauce, slow cooked to perfection. Perfectly garnished with lime, radishes, cilantro, and cabbage for a traditional Mexican comfort meal.
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: Add the chicken, chicken broth, red enchilada sauce, diced onion, minced garlic, chili powder, ground cumin, and kosher salt to a large slow cooker. Stir everything together to combine well.
- Cook Chicken: Cover the slow cooker and cook on LOW setting for 5 hours and 30 minutes or on HIGH setting for 3 hours and 30 minutes, until the chicken is fully cooked and tender.
- Shred Chicken: Using a slotted spoon, transfer the cooked chicken onto a large plate or cutting board. Shred the chicken using two forks into bite-sized pieces.
- Add Hominy and Oregano: Return the shredded chicken to the slow cooker. Add the drained and rinsed hominy along with the dried Mexican oregano. Stir to combine, then cover and cook for another 30 minutes to let flavors meld.
- Serve: Ladle the posole into bowls and serve with preferred toppings such as lime wedges, sliced radishes, chopped cilantro, finely shredded cabbage, diced onions, and extra Mexican oregano for garnish and added flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Reheat on the stove over medium heat or in the microwave.
- You can substitute boneless skinless chicken thighs for chicken breasts for a richer flavor and juicier texture.
- If pressed for time, store-bought enchilada sauce can be used but homemade sauce delivers a far superior depth of flavor.
- Prep time is about 10 minutes; cooking time as specified ensures tender chicken and well-developed flavors.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
