Easy Mexican Pozole (Print Version)
# Ingredients:
→ Main Soup Base
01 -
2 lbs boneless chicken breasts, chopped into big pieces
02 -
4 cups good quality chicken stock
03 -
2 cups red enchilada sauce (homemade is best)
04 -
Half a small yellow onion, chopped fine
05 -
4 garlic cloves, finely minced
06 -
1 tablespoon chili powder
07 -
2 teaspoons ground cumin
08 -
1 teaspoon kosher salt, adjust to your liking
09 -
Two 25-oz cans white hominy, rinsed well
10 -
1 tablespoon dried Mexican oregano
→ Fresh Toppings
11 -
Shredded cabbage, sliced thin
12 -
Fresh cilantro leaves
13 -
Diced white or red onion
14 -
Lime wedges for squeezing
15 -
Thinly sliced radishes
16 -
Extra Mexican oregano if desired
# Instructions:
01 -
Toss your chicken chunks into a large slow cooker along with the stock, enchilada sauce, chopped onion, minced garlic, chili powder, cumin, and salt. Give everything a good stir to mix it all together.
02 -
Put the lid on and let it bubble away on LOW for about 5 and a half hours, or if you're in a hurry, go with HIGH for 3 and a half hours until the chicken is super tender.
03 -
Carefully scoop out the chicken pieces with a slotted spoon onto a big plate or cutting board. Use two forks to pull and shred the meat into bite-sized pieces.
04 -
Return the shredded chicken to the pot and stir in the drained hominy and oregano. Cover again and let everything cook together for another half hour so the flavors really meld.
05 -
Ladle the hot pozole into bowls and set out all your toppings so everyone can build their perfect bowl with cabbage, cilantro, onions, radishes, and a good squeeze of fresh lime juice.
# Notes:
01 -
Leftover pozole keeps beautifully in a sealed container in your fridge for up to a week. Just reheat it gently on the stovetop or zap portions in the microwave until piping hot.
02 -
This soup freezes like a dream for up to 3 months. Thaw it overnight in the refrigerator before warming it back up.
03 -
Feel free to swap in boneless chicken thighs if that's what you have on hand - they'll work just as well and stay super juicy.
04 -
While homemade red enchilada sauce makes a huge difference in flavor depth, you can use a quality store-bought version if you're truly short on time, though the taste won't be quite as rich.