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Chicken Pozole Recipe
Ash Tyrrell

Chicken Pozole Recipe

I have to share a recipe that took me straight to comfort food heaven. After whipping up a batch of chicken pozole, I couldn’t stop talking about how vibrant, cozy, and satisfying it was. The smoky chili flavors, tender chicken, and hearty hominy make it a bowl of absolute perfection.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons vegetable oil divided (This helps achieve the perfect sear on the chicken and softens the aromatics.)
  • 2 ½ pounds skinless boneless chicken breast halves (Opt for fresh chicken breast for the best flavor.)
  • 1 onion chopped (A sweet or yellow onion works beautifully for depth.)
  • 3 garlic cloves minced (Fresh garlic adds a fragrant punch.)
  • 2 ½ quarts chicken broth Homemade or low-sodium for more control over seasoning.
  • 3 cups water This balances the intensity of the broth.
  • 4 tablespoons chili powder or to taste (Adjust based on your preferred spice level.)
  • 2 teaspoons salt or to taste
  • 1 teaspoon dried oregano crumbled (Release the flavor by crushing it between your palms.)
  • 3 cups white hominy rinsed and drained (This is the soul of pozole; make sure to drain and rinse it well.)
  • 10 tostada shells Crisp and perfect for serving alongside.

Method
 

  1. Start by heating 2 tablespoons of vegetable oil in a deep skillet. Add the chicken breasts and sear them on medium-high heat until no longer pink and the juices run clear. This takes about 20 minutes. Once they’re cooked, remove the chicken and set it aside to cool. Once cooled, shred the chicken using two forks or your hands.
  2. Take the same skillet and add the remaining vegetable oil. Heat it over medium-high heat, then toss in the chopped onions and garlic. Stir and cook them for about 5 minutes until softened and aromatic.
  3. Add the shredded chicken to the skillet with the cooked aromatics. Pour in the chicken broth, water, chili powder, salt, and oregano. Stir everything together and bring it to a gentle simmer. Cover the pot, lower the heat, and let it cook for 90 minutes.
  4. After simmering, add the rinsed and drained hominy to the skillet. Cook for another 15 minutes until the hominy is tender. Taste your pozole and adjust the seasoning as needed. You can add more chili powder for some kick or a pinch of salt if required.
  5. Ladle the pozole into bowls and serve it with a crisp tostada shell on the side. Garnish with your favorite toppings like shredded lettuce, chopped cilantro, diced onions, radishes, and a wedge of lime for that final burst of freshness.

Notes

  • Use fresh hominy if you can find it, although canned hominy works well too.
  • For an extra smoky flavor, toss in a canned chipotle in adobo sauce while the broth simmers.
  • Garnish generously. Don’t skimp on toppings like cabbage, radish, or a squeeze of lime; they brighten the whole dish.
  • Don’t rush the simmering process. The longer you simmer the broth, the more the flavors develop.