Chicken Posole is an authentic Mexican stew. It’s rich and hearty and you’re going to love it, especially on a chilly evening!
Since it’s a little bit more filling than a side soup, it’s perfect to be a stand-alone dish. I personally like pairing it with cornbread or homemade tortilla chips with sea salt… mmm, delicious!
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What We Love About Chicken Pozole
- 20 Minute Meal: From start to finish, this meal can be on your plate in 20 minutes!
- Easy Ingredients: You only need 11 easy ingredients to make this meal! You might even have all the ingredients in your kitchen already.
- Family Friendly: The whole family is going to love this yummy stew.
- Adaptable: Can easily adapt it to meet dietary needs.
- Makes Great Leftovers: Perfect for taking to work the next day!
- Chicken Legs and Thighs
- Chicken Legs and Thighs – Chicken legs and thighs bring more flavor than chicken breasts do.
- Hominy – In case you don’t know, hominy is basically dried corn kernels.
How to make this Chicken Pozole recipe
These are the basic steps for making Easy Chicken Posole. Please refer to the recipe card below for more detailed instructions.
STEP 1: Prep
Slice chicken and debone it, then place it in a dutch oven, cover with the water and bring to a boil. Boil for 10 minutes or until the chicken is cooked throughout.
While the chicken is boiling, dice onions and tomatoes.
STEP 2: Sauté & Shred
Sauté the onions and seasoning with the olive oil until the onions are translucent, then add in the chicken broth.
Shred the chicken using a hand mixer (my favorite trick for shredding chicken).
STEP 3: Combine Together
Add the shredded chicken, hominy and diced tomatoes to the broth and stir. Serve and enjoy!
HOW TO MAKE THIS CHICKEN POZOLE AHEAD OF TIME
Cook and shred your chicken, dice the onions and tomatoes and sauté the onions ahead of time. Store everything individually in the fridge until you’re ready.
HOW TO STORE THIS RECIPE
Store in airtight containers in the fridge! Chicken pozole will last in the fridge for 4-5 days.
HOW TO FREEZE THIS RECIPE
Store in freezer bags! Freezer bags stack easily, so you’ll save some space in your freezer. Chicken pozole will stay good frozen for up to 3 months!
HOW TO REHEAT THIS RECIPE
You can reheat in the microwave, crockpot or on the stove! If you want to microwave, heat for 2 minutes, stir, and then heat in 30 second intervals if needed. If you want to throw it in the crockpot, heat on low for 1-3 hours, depending how much soup you’re heating. Lastly, for the stove, heat on medium-low for about 10 minutes.
Frequently Asked Questions
Substitute tofu, or your favorite meat substitute, in place of chicken!
Sure! Make sure your beef is cooked all the way through before you serve.
Absolutely! This recipe is easy to double or half!
Sure! I prefer to cook my rice or noodles separately and then just add it in at the end.
- 2 lbs chicken legs and thighs, bone-in
- 1 onion
- 2 tbsp olive oil
- 2 tbsp chili powder
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp cayenne pepper
- ½ cup diced tomatoes
- 1 ½ cups hominy
- 3 cups water
- Slice chicken and debone it, then place it in a dutch oven, cover with the water and bring to a boil. Boil for 10 minutes or until the chicken is cooked throughout.
- While the chicken is boiling, dice onions and tomatoes.
- Saute the onions and seasoning with the olive oil until the onions are translucent, then add in the chicken broth.
- Shred the chicken using a hand mixer (my favorite trick for shredding chicken).
- Add the shredded chicken, hominy and diced tomatoes to the broth and stir before serving!