Chicken Pozole Soup

January 23, 2019

Chicken Pozole – This is one of my all time favorite soup recipes! It’s a simple, flavorful Mexican soup that’s loaded with fresh ingredients. It’s also hearty, healthy and incredibly easy to make. Try it once and you’ll be hooked!

Chicken Pozole in a single serve bowl set over a plate.

What is Pozole (or Posole)?

Pozole is a traditional Mexican stew that’s made with hominy and meat (either pork or chicken) and its commonly garnished with cabbage, chile peppers, radishes, avocado, cilantro or limes.

Pozole (posole) is a Spanish word, pronounced Po-ZO-leh.

This soup isn’t your traditional Pozole Rojo, that is much different. That is made with pork and is cooked in a dried chile pepper based broth and it is more of a stew. This version is actually very similar to chicken tortilla soup but with added cabbage and hominy (and it’s brothier than the rojo).

You can adjust the spices of this soup to suit your taste. If you like a strong chile powder flavor you can double or even triple the amount. If you want it spicy add lots of jalapeños, that’s my favorite way but my kids don’t care for it.

I’ve even used to make this soup with fresh tomatoes. If doing so just add 4 – 5 roma tomatoes (diced) in place of the canned.

This might not be the first thing you’d think to make but I’m telling you everyone I’ve served this soup to loves it! It’s one of the most satisfying soups and it’s perfect for chilly days, or even summer days to use up fresh veggies.

Ingredients for chicken pozole.

What Ingredients do I Need for Pozole Soup?

  • Olive oil
  • Produce – yellow onion, jalapeños, garlic, green cabbage, avocado, cilantro, lime
  • Spices – chili powder, cumin, S&P
  • Low-sodium chicken broth
  • Canned diced tomatoes
  • Rotisserie chicken (or leftover cooked chicken)
  • Hominy
  • Toppings  cheese, tortilla chips and sour cream

What is Hominy?

Hominy is a food produced from dried maize kernels that have been treated with an alkali. It’s basically dried corn that has been soaked in a mineral lime bath, and it’s actually what is used to make masa – which makes corn tortillas.

Here it is added whole. I love it’s chewy, unique texture and simple flavor.

Where Can I Find Hominy?

You can usually find hominy in the latin food section at the grocery store, sometimes I’ll even find it by the canned vegetables.

Showing how to make chicken posole. Sauteing veggies, adding broth and tomatoes.

How do You Make Chicken Pozole?

  • Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add jalapeños, garlic, chili powder, and cumin and saute 1 minute longer.
  • Pour in chicken broth, tomatoes and season with salt and pepper to taste.

Showing how to make chicken posole. Adding chicken and hominy to pot of soup.

  • Bring mixture to a boil then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.
  • Stir in chicken and hominy and heat through, about 1 minute. Stir in cilantro and lime juice.

To serve: place a handful of chopped cabbage in serving bowl laddle soup over cabbage, top with grated cheese, diced avocados, sour cream and serve warm with tortilla chips.Chicken posole in a pot.

Can I Cook Raw Chicken in the Soup?

This soup can also be made with raw chicken breasts vs. using cooked rotisserie chicken. If doing so add raw chicken breasts in along with the broth.

Note that you may need to cook them a little longer than 10 minutes once it reaches a simmer, it will be about 8 – 12 minutes of simmering. As always test temperature to 165 degrees and let rest about 5 minutes before shredding.

Can I Use Grilled Chicken?

In the summer I almost always use grilled chicken breasts in this recipe. I love the light charred flavor it adds. If doing so you’ll want to use about 1 lb chicken.

Overhead image of chicken posole in a white pot.

So You Add the Cabbage in Raw?

It may seem strange not to cook the cabbage but you’ll love it this way! What you’ll do is add the cabbage to the bottom of each bowl then add the hot soup. That way it barely cooks it and you still get a delicious satisfying crunch.

Don’t Omit the Toppings!

The soup wouldn’t be the same without all the added toppings. The cilantro, avocado, cheese, lime and sour cream make this soup sing. And the tortilla chip are perfect for dunking or crushing into the soup.

Two servings of chicken posole in serving bowls.

More Delicious Mexican Soup Recipes to Try!

Chicken Pozole Soup

5 from 12 votes

This soup is hearty, healthy, loaded with fresh goodness and full of exciting flavors. It's very similar to chicken tortilla soup but with added cabbage and hominy. If you like Mexican food you will love this soup! Makes about 12 cups.

Servings: 6
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 medium yellow onion, chopped (1 1/4 cups)
  • 1-5 jalapeños (to taste*), seeded and minced
  • 3 garlic cloves, minced (1 Tbsp)
  • 1 1/2 tsp chili powder, or more to taste
  • 1 tsp ground cumin
  • 6 cups low-sodium chicken broth
  • 1 (14.5 oz) can petite diced tomatoes
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 cups shredded cooked rotisserie chicken (or left over chicken)
  • 1 (29 oz) can Mexican Style hominy, drained and rinsed
  • 1/4 cup chopped cilantro
  • 1 Tbsp fresh lime juice

Serve with

  • 1/2 small cabbage, chopped (cut into pieces about 3/4-inch)
  • 3/4 cup shredded monterey jack or cheddar cheese
  • 6 Tbsp sour cream
  • 1 avocado, diced
  • 4 oz tortilla chips

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add jalapeños, garlic, chili powder, and cumin and saute 1 minute longer.

  2. Pour in chicken broth, tomatoes and season with salt and pepper to taste.

  3. Bring mixture to a boil then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.

  4. Stir in chicken and hominy and heat through, about 1 - 2 minutes. Stir in cilantro and lime juice.

  5. To serve: place a handful of chopped cabbage in serving bowl laddle soup over cabbage, top with grated cheese, diced avocados, sour cream and serve warm with tortilla chips.

Recipe Notes

*Add jalapeños according to desired heat preference. 1 is more mild while 5 will give a really spicy soup.

Nutrition Facts
Chicken Pozole Soup
Amount Per Serving
Calories 522 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 70mg23%
Sodium 1072mg47%
Potassium 991mg28%
Carbohydrates 50g17%
Fiber 10g42%
Sugar 10g11%
Protein 30g60%
Vitamin A 795IU16%
Vitamin C 45.6mg55%
Calcium 250mg25%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Mexican
Keyword: Posole, Pozole
Author: Jaclyn
Recipe updated Jan. 2019 to include pre-cooked chicken and canned tomatoes, and other minor changes.

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37 Comments

  • L. Pacheco

    This is not Pozole. Please stick to doing what you do. Don’t try to teach something you know nothing

    • Jaclyn

      Jaclyn Bell

      I mention in the text above this is not your traditional Pozole Rojo I am aware of that, just another take on pozole :). Still delicious all the same though.

    • Galvez

      L. Pacheco I agree. Not only is it not “traditional” Pozole. It’s not Pozole at all. Just call it Hominy Chicken Soup. Learn to make a Pozole yourself please.

  • Rachel Strzelecki

    I keep making this recipe because I crave it! Delicious and healthy, thank you!

  • Michelle L

    I received a free can of hominy from my grocery store and had no idea what to do with it, and my search lead me here. I really liked the crunch of the cabbage. The flavor was spot on. [I had pozole recently at a party and it was bland.] I used 2.5 jalapenos and it was not spicy–just flavorful. Aside from the hominy, this used ingredients I typically have on hand. I will make this again!

  • Deedee Huddleston

    I’ve been looking for a great posole recipe. This looks delicious. Quick question – most of the recipes I see call for mexican oregano. I see this does not. Have you tried this with the mexican oregano or do you find this doesn’t need it?

  • Roberta Jenkinson

    Jaclyn, this was my first time making pozole….and your recipe was delicious! The raw cabbage actually gives this soup a little “crunch!” It was just as good as the pozole I had on a recent trip to Santa Fe! Everyone at dinner raved about this soup!?

    • Jaclyn

      Jaclyn Bell

      I’m happy to hear you liked it just as much as that from you’re trip! Thanks for your review Roberta!

    • Jaclyn

      Jaclyn Bell

      I recommend typing “hominy nutrition facts” into google and you can find info from there. Or just check the label on the product.