Pozole with chicken is a traditional Mexican broth-based soup combining tender shredded chicken, hominy, and red chile sauce or tomato sauce seasoned with cumin and oregano. It's quick to prepare and works well with leftover cooked chicken.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Wash hands with soap and water.
In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
Spoon into shallow bowls and add toppings as desired.
Refrigerate leftovers within 2 hours.
Store cooled pozole in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Freezes well for up to 3 months.
Yes. Drain canned chicken well and use the same amount (about 2 cups). Add it near the end to avoid overcooking.
Red chile sauce delivers authentic chile flavor and depth. Tomato sauce with chili powder is a quicker substitute that produces a lighter, less complex taste.
Yes. Store cooled pozole in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally.
Shredded cabbage, radishes, lime wedges, dried oregano, tostadas, and diced onion are traditional garnishes that add crunch and brightness.
