chicken pozole

A simple easy recipe for Chicken Pozole that can be made in an Instant Pot or on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free! #instapot #instantpot #pozole #chickenpozole #rojo #weeknightdinner #mexican #healthy

Instant Pot Chicken Pozole 

olive oil

onion, diced

4-6 garlic cloves, rough chopped

green chilies

tomato paste

chili powder

cumin

oregano

salt, more to taste

powder,

lbs chicken whole thighs

chicken broth

Mexican Guajillo Peppers (optional)

juice lime

Set instant pot to &#8220;Saute&#8221; function ( If cooking on the stovetop see notes)

Heat oil and add onion and garlic, stirring. Once tender and fragrant, add green chilies and tomato paste.  Add chili powder, cumin, salt, oregano and ground chipotle.

If adding the dried chilies, break them in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.

Give a good stir and set instant pot to &#8220;high&#8221;, for 14 minutes.

Naturally release the pressure, and using two forks, shred the chicken.

Add the lime juice. Adjust spice level and salt. If your hominy was not salted, you will most likely need more. As this sits on &#8220;warm&#8221;, flavors will meld and get better. Leftovers, even better!

Serve with sour cream, avocado, lime, jalapeño or shredded cabbage. (I like sour cream)

This is my first time commenting on a recipe...this Pozole was amazing!!! I'm currently batch cooking for postpartum and I thought I'd give this a try. I put away 2/3 and ate the other third :) I'll be making another batch so I'll have more stocked up and will add this recipe to my dinner rotation moving forward. Looking forward to trying your other recipes!!!

This was so delicious and even tasted better the next day.

I've made this many times before and it's always a hit! My question for this round is, can I use frozen chicken thighs so I don't have to venture out into Oregon's hazardous air right now? Would I need to adjust the cook time? 
Thanks in advance! 😊

This is my second time making this recipe and I really quite enjoy it! Flavors are great and the prep time is minimal. My husband, who lived in New Mexico for a few years, also approves!

https://content.jwplatform.com/videos/LYMe34hm.mp4

A simple easy recipe for Instant Pot Chicken Pozole that can also be made on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free!<br />


 Instant Pot Chicken Pozole

What is your favorite part of Pozolé? I love everything about it, especially the maiz(hominy). I love both the red and green versions too!

Chicken Pozole (Pozole Verde de Pollo)

chicken (breast

water

Onion

garlic

cilantro

bay leaves

carrot

celery

tsp peppercorns

Salt

maiz pozolero (Hominy)

pepitas(pumpkin seeds without the shell) (toasted)

poblanos (previously roasted)

tomatillos (previously roasted)

serrano peppers (previously roasted)

epazote leaves (optional)

tsp Mexican oregano

tsp cumin

broth chicken

chicken bouillon powder (optional)

Radishes (sliced)

Cabbage or lettuce (shredded)

Lime wedges

Chile serrano (minced)

Chile piquin (crushed)

Tortilla chips

In a large pot, combine the chicken, 9 cups of water, onion, garlic, cilantro, bay leaves, celery, carrot, peppercorns and salt to taste. Adding the carrots and celery is optional. I just think it adds more flavor to the chicken stock. Heat to medium. When it comes to a boil, reduce to a simmer. Skim the foam on top as needed, cover partially and continue cooking for 45 minutes.

Remove the chicken from pot, shred chicken and transfer to a cover dish, reserve. Using a slotted spoon remove all the solids from broth and discard.

Add the maize(hominy) into the broth and keep on low. To the blender, add pepitas, poblanos, tomatillos, serranos, epazote, oregano, cumin,&nbsp; 1 cup of reserved broth and bouillon. Blend on high until smooth. Pour into pot with remaining chicken broth and maize(hominy).

Bring the pozole up to boil, taste for salt and add the chicken back in. Continue cooking for 25 to 30 minutes.

Serve pozole in large bowls and garnish with radishes, cabbage, lime, serrano, oregano and piquin. Serve with homemade tostadas or chips. Yields 6 servings.

Directions

If you prefer to prepare this recipe in the slow cooker, you need to prep ahead a few ingredients. Roast and toast the ingredients as directed above to prepare your sauce. Once the sauce is blended, add all of the ingredients to the slow cooker, minus the hominy. Cook on low for 8 hours or on&nbsp; high 4-5 hours. Remove chicken and shred. Add back into slow cooker along with the hominy. Cook on high for 1 more hour.

Slow Cooker Method

A flavorful Mexican Stew called Pozole Verde! This version is lightened up with chicken (instead of pork) and is the loveliest vibrant green! Loaded up with veggies, this makes for a healthy, delicious dinner with lots of texture and flavor. Perfect for entertaining!

 Mexican Pozole Verde (Green Pozole ) 

flavorful chicken stock (see notes)

tsp kosher salt

coriander

dried Mexican oregano

black pepper

chicken breasts (or use thighs)

——–

tomatillos,

onion, rough chopped

poblano chilies,

jalapeno, seeded and halved (add 1 more for extra spicy)

garlic cloves

——-

whole bunch cilantro, tender stems OK

Cook the chicken

In a large heavy-bottomed pot or dutch oven, bring the chicken stock, salt, coriander, cumin, oregano, epazote, cumin and pepper to a boil. Add the chicken breasts, cover and simmer gently over low heat until they&#8217;re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return the chicken back to the stock.

Make the Verde Sauce

In a blender, add one cup of water. Add tomatillos, onion, garlic, poblanos and jalapeno garlic. Blend until smooth, scraping down sides if necessary.

In a skillet,  heat the oil and add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about  10 minutes.  To the blender ( it&#8217;s ok if its not rinsed) ladle in 1 cup of broth from the chicken soup pot, set aside.

Pour the cooked Verde sauce into the chicken soup pot. Add the 3 cups of the hominy (reserving 1 cup) and bring to a gentle simmer over moderate heat.

Add the cilantro and their tender stems  into the blender with the chicken stock, cover tightly with a kitchen towel and blend until smooth. Add the reserved 1 cup of hominy. Blend again until smooth. If you need more liquid to get the blender going, just ladle from the pot.  Add this to the soup.

Taste the soup.  Season with salt, pepper and cook on warm just until heated through -do not boil, or you will lose the lovely color. If soup lacks depth, add more salt and or a couple of chicken bouillon cubes ( or a couple teaspoons of chicken boullion paste or even a splash of soy sauce). The goal here is to get enough depth in the soup to balance out the tartness from the tomatillos and heat from the chilies.

Serve the Posole in bowls, along with sour cream and any or all of the sides, letting people add whatever toppings they want.

Yes i used Pinto Beans, didn't miss the chicken at all

Fabulous recipe. So worth cooking with dried beans and hominy to create the depth in the soup base. I would make this again!  Zack's heirloom corn chips complemented this stew perfectly!

So, so good!! Even my 5 year old loved it.

Cozy green chile chicken pozole made with hominy, veggies and wonderful herbs and spices. This delicious take on traditional chicken pozole is packed with protein and the perfect dinner for chilly months. Add your favorite toppings like shredded cabbage, greek yogurt and creamy avocado!

Green Chile Chicken Pozole

yellow

green bell pepper, finely diced

garlic cloves,

garlic powder

(5 ounce) cans mild or medium green chiles

(28 ounce) can hominy, drained and rinsed

chicken thighs

salt (or sub adobo)

sweet corn, optional (drained and rinsed if using canned)

lime, juiced

To garnish:

Shredded green cabbage

Greek yogurt (this is SO good on the soup)

Avocado slices

In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.

Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.

Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.

Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.

Chicken Pozole is a hearty and healthy soup full of traditional Mexican flavors, with tender chicken, hominy and a red chile broth.

Red Chicken Pozole

Olive oil

onion

garlic (about 5-6 cloves)

chicken

hominy (drained)

chicken stock

enchilada sauce

Caldo de Tomat (tomato bouillon )

radishes (green cabbage, cilantro, limes)

In a large soup pot, heat a tablespoon of olive oil over medium heat. Add diced onion and cook until beginning to soften. Stir in garlic and cook for 30 seconds, then stir in oregeno, cumin and Caldo de tomat. Cook, stirring often, for one minute.

Add the hominy and the chicken to the pot. Stir to coat and cook for a couple of minutes to flavor the chicken and hominy.

Pour in enchilada sauce and chicken stock. Stir to combine, then turn heat up to medium-high bring to a boil. Cover, reduce heat to low, and simmer for at least 20 minutes or up to 2 hours.

Serve hot with garnishes like sliced radishes, chopped green cabbage, cilantro, lime wedges and tortilla chips.

Store in the refrigerator in a tightly sealed container for up to 3 days, or freeze for 3-4 months. 

A classic Mexican stew dating back hundreds of years, this Slow Cooker Chicken Posole is big on flavor! It’s the very definition of hearty, with protein-rich chicken and plenty of tasty veggies to boot.

Slow Cooker Chicken Posole

Mexican-style diced tomatoes (14.5 oz)

carrots

garlic (minced)

chicken breast

chopped cilantro (for serving (optional))

lime wedges (for serving (optional))

tortilla chips (for serving (optional))

In a 4-quart or larger slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic, and cumin.

Add the uncooked chicken and stir to combine. Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender.

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The most viewed chicken pozole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine