This chicken pozole recipe is the cozy, deeply flavorful bowl of soup you want when the weather turns cold or when a holiday gathering calls for something special.
It’s built on a smoky, slightly spicy red chile broth, tender shredded chicken, and soft chewy hominy, all finished with a pile of fresh toppings that let everyone customize their own bowl.
I grew up watching pozole simmer on the stove for hours before big family celebrations, and this version keeps all of that warmth while trimming the process down to something you can actually make on a weeknight.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 5 minutes |
| Total Time | 1 hour 30 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you love Mexican soups as much as I do, this one sits right alongside my classic pork pozole recipe, just with a lighter, quicker spin using chicken instead.
Why You’ll Love This Chicken Pozole Recipe
This recipe takes all the traditional flavor of pozole rojo and makes it approachable for a home cook on a normal schedule.
The red chile broth is rich and a little smoky, and every bowl gets to be a little different depending on the toppings you pile on.
- The homemade red chile sauce tastes far better than anything from a jar or can
- Chicken cooks much faster than the traditional pork shoulder, so dinner comes together sooner
- One pot does almost all the work, which means fewer dishes to wash
- The toppings bar makes it fun for family dinners or a casual get together
- Leftovers taste even better the next day once the flavors have had time to settle
You might also enjoy: Mexican Menudo
Ingredients
Most of what you need for this chicken pozole is already common in a well stocked kitchen, with the dried chiles and hominy being the two ingredients worth a special trip to the store.
- 2 pounds boneless, skinless chicken thighs (or bone-in chicken breasts)
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 white onion, halved, plus extra diced for garnish
- 6 garlic cloves, peeled
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 8 cups chicken broth, plus more as needed
- 2 (25 ounce) cans white hominy, drained and rinsed
- 2 tablespoons avocado oil or vegetable oil
- Salt and black pepper, to taste
- Shredded cabbage, sliced radishes, diced onion, chopped cilantro, lime wedges, and sliced avocado, for serving
The same red chile base shows up in my homemade enchilada sauce, so it’s worth learning the technique once and using it twice.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few reliable pieces that make the process smoother from start to finish.
- Large Dutch oven or stockpot, at least 6 quarts
- Blender, for the red chile sauce
- Fine mesh strainer, for straining the chile sauce
- Cutting board and sharp knife
- Tongs, for shredding the cooked chicken
- Ladle, for serving
Read Also: Caldo De Pollo Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make chicken pozole, based on years of testing this soup in my own kitchen.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven holds heat evenly, which keeps the broth at a steady simmer instead of scorching along the bottom.
It also doubles as your serving pot, so you can bring it straight to the table for a family style meal.
2. High Speed Blender
A powerful blender is the difference between a silky chile sauce and a grainy, uneven one.
It breaks down the softened chiles and aromatics completely, so the broth ends up smooth instead of gritty.
3. Dried Guajillo and Ancho Chile Variety Pack
Having a reliable source for good quality dried chiles makes a real difference in flavor, since some grocery store bags sit on the shelf far too long.
A fresher chile softens faster and blends into a richer, more vibrant sauce.
4. Fine Mesh Strainer
Straining the blended chile sauce removes the tough bits of skin and seeds that can slip past even a good blender.
The result is a broth with a much smoother, more refined texture.
5. Mexican Oregano
Mexican oregano has a citrusy, slightly earthy flavor that is noticeably different from the Mediterranean oregano most people already have in their spice rack.
Using the right variety here makes the broth taste more authentic.
This hominy forward soup shares a lot of DNA with pozole verde, another slow simmered classic built on a similar chile base.
Step-by-Step Instructions: How to Make Chicken Pozole
1. Cook the Chicken
- Place the chicken thighs in your large Dutch oven or stockpot and add enough water or chicken broth to cover them by about an inch.
- Add half of the onion, 3 of the garlic cloves, the bay leaves, and a generous pinch of salt.
- Bring the pot to a boil over high heat, then reduce the heat to a gentle simmer.
- Cook the chicken for 20 to 25 minutes, or until it is fully cooked through and easy to shred with a fork.
- Use tongs to transfer the chicken to a plate or cutting board, and set the cooking liquid aside since you will use it as the base of your broth.
- Once the chicken is cool enough to handle, shred it into bite sized pieces using two forks or your fingers.
2. Toast and Soak the Chiles
- While the chicken cooks, heat a dry skillet over medium heat.
- Add the guajillo and ancho chiles and toast them for about 30 seconds per side, just until they become fragrant and slightly pliable.
- Watch them closely, since chiles can burn quickly and turn bitter if left too long.
- Transfer the toasted chiles to a heatproof bowl and cover them with hot water.
- Let the chiles soak for 15 to 20 minutes, until they are completely softened.
- Drain the chiles, discarding the soaking liquid.
3. Blend the Red Chile Sauce
- Add the softened chiles to a blender along with the remaining onion half, the remaining 3 garlic cloves, the Mexican oregano, and the ground cumin.
- Pour in 1 cup of the reserved chicken cooking liquid to help the mixture blend smoothly.
- Blend on high speed for 1 to 2 minutes, until the sauce is completely smooth with no visible chile skins.
- If the sauce seems too thick to blend easily, add a little more of the reserved liquid, a few tablespoons at a time.
4. Strain the Sauce
- Set a fine mesh strainer over a bowl and pour the blended chile sauce through it.
- Use the back of a spoon or a spatula to press the sauce through the strainer, extracting as much liquid as possible.
- Discard the solids left behind in the strainer, since these can make the finished broth gritty.
5. Build the Broth
- Heat the avocado oil in your Dutch oven or stockpot over medium heat.
- Pour in the strained red chile sauce and let it simmer and sizzle for 3 to 4 minutes, stirring occasionally, to deepen its flavor.
- Add the reserved chicken cooking liquid, along with the 8 cups of chicken broth.
- Stir well to combine the chile sauce with the broth.
6. Simmer the Broth
- Bring the broth to a gentle boil, then reduce the heat to maintain a low simmer.
- Let the broth simmer uncovered for 20 minutes, allowing the flavors to meld together.
- Taste the broth and season with salt and black pepper as needed.
7. Add the Hominy and Chicken
- Stir the drained and rinsed hominy into the simmering broth.
- Add the shredded chicken back into the pot.
- Simmer everything together for another 10 minutes, so the hominy warms through and the chicken absorbs some of the broth’s flavor.
- Give the pozole one more taste and adjust the salt if needed.
8. Serve with Toppings
- Ladle the hot pozole into individual serving bowls.
- Set out small bowls of shredded cabbage, sliced radishes, diced onion, chopped cilantro, lime wedges, and sliced avocado.
- Let everyone top their own bowl so each person can customize their pozole to their taste.
- Serve immediately while the broth is hot.
Another favorite: Chicken Tortilla Soup
Tips for The Best Chicken Pozole
A few small details make the difference between a good pot of pozole and a great one.
- Toast the dried chiles just until fragrant, since burnt chiles will make the broth taste bitter
- Use bone-in chicken pieces if you have time, since the bones add extra body and richness to the broth
- Always taste and adjust salt at the end, since the broth reduces and concentrates as it simmers
- Strain the chile sauce even if your blender is powerful, since it removes any leftover bits of skin
- Let the pozole rest for 10 minutes off the heat before serving, since the flavors continue to develop
This same slow built broth technique is one I lean on for my Mexican meatball soup as well.
Serving Suggestions
Pozole is meant to be a build-your-own kind of meal, so the toppings are just as important as the soup itself.
A few simple sides round out the table nicely.
- Warm Corn Tortillas or tostadas for scooping
- A simple green salad to balance the richness of the broth
- Sliced jalapenos for extra heat on the side
- A cold glass of horchata or a squeeze of extra lime for brightness
- Crumbled queso fresco sprinkled over the top
Read Also: Flour Tortillas Recipe
Variations of Chicken Pozole
Once you have the base method down, pozole is easy to adapt to whatever you have on hand or however spicy you like it.
- Swap the chicken for shredded rotisserie chicken to save time on busy weeknights
- Use pork shoulder instead of chicken for a more traditional, longer simmered version
- Add extra chiles de arbol to the sauce for a spicier broth
- Make it in a slow cooker by combining the chile sauce, broth, hominy, and raw chicken, then cooking on low for 6 hours before shredding the chicken
- Try a green version using tomatillos and poblano peppers instead of red chiles
If you love this style of broth, my Mexican beef soup uses a similar comforting approach with a different protein.
Storage and Reheating
Chicken pozole keeps well and often tastes even better the next day, which makes it a great option for meal prep.
- Store cooled pozole in an airtight container in the refrigerator for up to 4 days
- Freeze the broth, hominy, and chicken in a freezer safe container for up to 3 months
- Keep fresh toppings separate and add them only when you are ready to eat
- Thaw frozen pozole overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through
Pair leftovers with: Chicken Corn Chowder
Nutritional Facts
These values are an estimate for one serving of chicken pozole without extra toppings, based on a recipe that makes 6 servings.
- Calories: 340
- Protein: 30g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 5g
- Sodium: 780mg
For another protein packed dinner idea, take a look at my Mexican chicken casserole.
Health Benefits of Key Ingredients
Beyond tasting great, this soup brings together several ingredients that offer real nutritional value.
Each component plays its own role in making the finished bowl more than just comfort food.
- Chicken provides lean protein that helps keep you full and supports muscle repair
- Hominy is a good source of fiber and contains niacin, thanks to the nixtamalization process
- Dried chiles are rich in vitamin A and contain capsaicin, which may support metabolism
- Garlic and onion offer antioxidants and have long been used to support immune health
- Cabbage and radish toppings add fresh crunch along with vitamin C and additional fiber
Read Also: Salsa Verde Chicken Recipe
FAQs About Chicken Pozole
1. What is the difference between pozole rojo and pozole verde?
Pozole rojo gets its color and flavor from dried red chiles like guajillo and ancho.
Pozole verde instead uses a base of tomatillos and green chiles, giving it a brighter, tangier flavor.
2. Can I use canned hominy instead of dried?
Yes, canned hominy works perfectly and is what most home cooks use for convenience.
Just be sure to drain and rinse it well before adding it to the pot.
3. Is chicken pozole very spicy?
This version has a mild to moderate heat level from the guajillo and ancho chiles.
You can easily adjust the spice by adding more or fewer dried chiles, or by including a chile de arbol for extra kick.
4. Can I make this recipe in a slow cooker?
Absolutely, combine the chile sauce, broth, hominy, and raw chicken in your slow cooker and cook on low for about 6 hours.
Shred the chicken once it is fully cooked, then stir it back into the pot before serving.
5. What is the best way to store leftover pozole?
Keep the broth, hominy, and chicken together in an airtight container in the fridge for up to 4 days.
Store any fresh toppings separately so they stay crisp until you are ready to serve another bowl.
Read Also: Authentic Mexican Tamales Recipe
Chicken Pozole
Ingredients
- 2 pounds boneless, skinless chicken thighs or bone-in chicken breasts
- 6 dried guajillo chiles stemmed and seeded
- 3 dried ancho chiles stemmed and seeded
- 1 white onion halved, plus extra diced for garnish
- 6 garlic cloves peeled
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 8 cups chicken broth plus more as needed
- 2 25 ounce cans white hominy drained and rinsed
- 2 tablespoons avocado oil or vegetable oil
- salt and black pepper to taste
- shredded cabbage
- sliced radishes
- diced onion
- chopped cilantro
- lime wedges
- sliced avocado
Equipment
- Large Dutch oven or stockpot at least 6 quarts
- Blender high-speed recommended for silky sauce
- Fine-mesh strainer
- Cutting board
- Sharp knife
- Tongs for shredding the cooked chicken
- Ladle
Method
- Place the chicken in a large pot with enough water or broth to cover by an inch. Add half the onion, 3 garlic cloves, bay leaves, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender. Transfer chicken to a plate and shred; reserve the cooking liquid.
- While the chicken cooks, toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Transfer to a heatproof bowl, cover with hot water, and soak for 15-20 minutes until softened. Drain, discarding the soaking liquid.
- Add the softened chiles to a blender with the remaining onion half, garlic, Mexican oregano, and cumin. Pour in 1 cup of the reserved cooking liquid and blend until completely smooth, adding more liquid if needed.
- Pour the blended sauce through a fine mesh strainer set over a bowl, pressing with a spoon to extract all the liquid. Discard any solids left in the strainer.
- Heat the oil in your Dutch oven over medium heat. Add the strained chile sauce and let it sizzle for 3-4 minutes, stirring often. Pour in the reserved cooking liquid and the 8 cups of chicken broth, stirring to combine.
- Bring the broth to a gentle boil, then reduce to a simmer and cook uncovered for 20 minutes. Season with salt and pepper to taste.
- Stir in the drained hominy and the shredded chicken. Simmer for another 10 minutes to warm through and combine flavors. Adjust salt if needed.
- Ladle the hot pozole into bowls and serve immediately with shredded cabbage, sliced radishes, diced onion, cilantro, lime wedges, and sliced avocado on the side for everyone to add their own toppings.
Nutrition
Notes
- Toast the dried chiles just until fragrant — burnt chiles will make the broth taste bitter.
- Use bone-in chicken pieces if you have time; the bones add extra body and richness to the broth.
- Always taste and adjust salt at the end, since the broth reduces and concentrates as it simmers.
- Strain the chile sauce even if your blender is powerful; it removes any leftover bits of skin for a smoother broth.
- Let the pozole rest for 10 minutes off the heat before serving to allow the flavors to continue developing.
- Swap the chicken for shredded rotisserie chicken to save time on busy weeknights.
- Use pork shoulder instead of chicken for a more traditional, longer-simmered version.
- Add extra chiles de árbol to the sauce for a spicier broth.
- Store cooled pozole in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
- Keep fresh toppings separate and add them only when you are ready to eat to maintain their crispness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken pozole recipe is the kind of meal that turns an ordinary evening into something worth gathering around the table for.
The red chile broth is rich without being heavy, and the toppings bar makes it easy for everyone to build a bowl they love.
Give it a try this week and let it become one of your regular cold weather dinners.
If you make this recipe, I would love to hear how it turned out.
Leave a comment below or share a photo, and let me know which toppings were your favorites.
Recommended:
- Chicken Enchilada Soup Recipe
- Mexican Hot Chocolate Recipe
- Mexican Chocolate Chili Recipe
- Huevos A La Mexicana Recipe
- Mexican Breakfast Recipes
