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!
This hearty Mexican soup called Pozole is simple to make and full of delicious flavor! It will leave you feeling satisfied and full without being loaded up with fat or calories.
In this recipe, I’ve substituted chicken instead of traditional pork. And the best part? It can be made in an instant pot or on the stovetop in a short amount of time. The soup actually tastes better and better over time, so make a batch ahead for midweek meals. You will feel comforted in knowing you have something nutritious and delicious waiting for you at home, when time feels short.
What is Pozole?
Pozole is a traditional Mexican stew or soup, typically made with hominy, braised pork and chilies. There are red versions called Pozole Rojo, made with dried red chilies., and green versions called Pozole Verde made with fresh green chilies.
In this version of Pozole Rojo Pollo, we are using dried red chilies to build the flavor. Instead of pork we are lightening it up a bit with chicken.
What type of Hominy to use?
In this recipe, use canned hominy or dried hominy that has been pre-cooked. You don’t want to use the cooking liquid of dried hominy in the soup itself – so if using dried hominy, drain this off and be sure to read the recipe notes. I will say, I’m partial to dried hominy because I love the toothsome texture. But the canned hominy is just fine too. We do it both ways at home! Using canned is obviously faster and more easily accessible.
How to make Chicken Pozole in an Instant Pot!| 60-sec video
Have I ever told you that September is my favorite month of the year? I love how cool and delicious the night air feels. And I especially love the transition into cooking warmer things like soups and stews. There is something so cozy about it, so soothing in a way. Not just the eating… but the cooking itself.
Cooking can be so comforting. So grounding, especially this time of year.
It’s a lovely thing to feel, simply being present with the task at hand, just being with the onions, when you are chopping them. Just being with cooking itself. Like a meditation, relaxing, mind-clearing. A gift.
Take the moments when you can…
The Chicken Pozole is so easy. I love its heartiness and flavor.
How to Garnish Pozole:
The fresh toppings are a must! Top Pozole with avocado, jalapeño, shredded cabbage, cilantro and if you like, a big dollop of sour cream.
The Chicken Pozole keeps for 5 days in the fridge (if properly cooled).
How to properly cool soup:
To properly cool soup, place it uncovered in the fridge after it cools on the counter to roughly room temp (about an hour). Store it something where soup is not more than 4 inches deep. So a wide, shallow container is best. Leave it uncovered in the fridge until thoroughly chilled overnight, then cover.
Ok enjoy the Chicken Pozole Roja!
xoxo
More recipes you may like!
- Instant Pot Chicken Tortilla Soup
- Mexican Noodle Soup
- Pozole Verde (aka Green Pozole)
- 30 Fresh & Tasty Mexican Recipes!
- Our 25 Best Instant Pot Recipes | Easy Pressure Cooker Meals
Instant Pot Chicken Pozole
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: soup, stew, main
- Method: instant pot, stove-top
- Cuisine: Mexican
Description
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!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 4–6 garlic cloves, rough chopped
- 4 ounce can diced green chilies
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, more to taste
- 1/2 teaspoon chipotle powder, more to taste
- 2 lbs chicken whole thighs (skinless, boneless)
- 4 cups chicken broth
- 3–4 cups cooked hominy -2 to 3 cans drained, or use pre-cooked dried hominy, see notes
- 1 dried Mexican Guajillo Pepper ( feel free to experiment with other Mexican dried chilies)
- juice from one lime ( 2–3 tablespoons)
Optional Toppings: avocado, lime wedges, jalapeño, shredded cabbage, radish, grated cheese or Mexican sour cream.
Instructions
- Set instant pot to “Saute” 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.
- Add chicken, broth and cooked hominy.
- 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. If you have time, toast them in a dry skillet first to release their oils- or if not just add them in like that.
- Give a good stir and set instant pot to high pressure, 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 “warm”, flavors will meld and get better. Leftovers, even better!
- Serve with avocado, lime, jalapeño, shredded cabbage or radish, and sour cream.
Notes
Originally I tried making this with dried hominy and it didn’t cook all the way through. Then I read that you should discard water that dried hominy cooks in or soaks in. So I ended up using dried hominy that I cooked earlier (draining the cooking liquid). I loved the texture of the dried hominy best – little heartier and toothsome.
For a thicker soup, you could blend half or a third of the hominy with some broth. I prefer brothy soups, but I know, not everyone does. 😉
To cook on the stovetop, Just follow the same instructions, using a heavy bottom pot or dutch oven. Then simmer the soup (covered) for 20-25 minutes, or until chicken thighs pull apart easily with a fork. After shredding the chicken, simmer for a few more minutes.
Chicken thighs offer the best flavor here but you prefer breasts, lower pressure cooking time to 8-9 minutes.
Nutrition
- Serving Size: 2 cups
- Calories: 319
- Sugar: 4.8 g
- Sodium: 566.8 mg
- Fat: 10 g
- Saturated Fat: 2.2 g
- Carbohydrates: 23.8 g
- Fiber: 4.6 g
- Protein: 32.6 g
- Cholesterol: 142 mg
Keywords: chicken pozole, chicken pozole recipe, instant pot pozole, instant pot chicken pozole recipe, instant pot chicken soup, mexican chicken soup, hominy recipes
This is the best recipe !!! I make it all of the time !! Our family & friends LOVE it!!!! I didn’t use the guajillo pepper the first time & it was great but even better with it! I use 3 cans of yellow hominy. Haven’t tried the dried hominy yet buts it’s so good I really don’t want to make any other way ❤️
★★★★★
Perfect and thanks Amanda- love the addition of hominy!
Oh man, this is delicious! I made it exactly as written and it’s seriously the best thing I’ve eaten in awhile. Thank you for coming up with the recipe and sharing it so we can all enjoy it.
★★★★★
Thanks Kara! Glad you enjoyed this.
Family loved this. I used pork shoulder and the only other change was using canned chipotle peppers in adobo because that was what I had on hand. I used 2 finely chopped. Will definitely make again.
★★★★★
Perfect Michele! Glad the family liked it!
I make this often during the winter months..my husband’s favorite. Leftovers are the best, the flavors kick in. I don’t however use guajillo peppers because i don’t want it to be too spicy. I guess I’m a chicken. I’m going to try it with the peppers this weekend though.
Let us know what you think. They are pretty mild. 😉
ABSOLUTELY DELICIOUS !!!! Very tasty and light . However, I used chickpeas instead of hominy and it was still good. Thank you for all the great recipes .
★★★★★
Great substitution Cora!
10 / 10! Per usual FAH knocks it out of the park! I’ve come to trust every recipe posted on here because they’re always amazing! Literally close your eyes snf blindly choose your next meal from the list snd you won’t be disappointed! This pozole has been in my NEED TO TRY for awhile and finalky did it. So freaking delicious and each day it’s a leftover the flavors become more and more robust.
★★★★★
Thanks! Glad you enjoyed this Sandy!
Just scrumptious! Tasted like strong magic that could potentially kick a cold to the curb…if they ran into each other. 😏
★★★★★
Awesome!
This was the first recipe I tried from Feasting at Home and it won’t be the last! I made this and loved it. The key here is that my husband also loved it! He was watching me make it and didn’t seem interested as he’s a steak and potatoes kinda guy but once I plated it and added toppings he asked to try it. He had seconds and thirds so now this is in our rotation! Thanks Sylvia – great recipe! Fast, easy, healthy and loved by all!
★★★★★
Awesome Mary- I love it when that happens! Recently had the same reaction from my husband with my vegan lasagna. 😉
Made this tonight. I was missing the dried chili, but i just added a little more of the chipotle and it was fantastic. So easy to make too. We added shredded cabbage, sliced radishes, avocado chunks, cilantro and shredded cheese. Yum! Thank you.
★★★★★
thanks David!
Amazing recipe!! My entire family enjoyed the Pozole!
I’m happy to hear this Karina!
WOW!!! We had this tonight in our Instapot and the whole family had rave reviews. This recipe definitely over delivers. I used 50% chicken thighs and 50% pork, I doubled the recipe and also added some fresh green poblano chiles diced. My family thinks it’s the best dish made in our Instapot, will definitely repeat this one. Also, really liked and appreciated your perspective on cooking and meditative the process can be – agree that it can be very rewarding especially when the end product turn out as good as this! Thank you so much.
★★★★★
Thanks so much Mike- appreciate this. ❤️
Many pozole recipes use shredded cabbage. The toppings vary depending on where in Mexico they originate. No one has the right to say pozole is one specific thing only. I appreciate this recipe and have enjoyed traditional Mexican pozoles as well.
I’ve got some homemade beef broth (no flavoring, just bones, ACV, and a bit of salt) that I need to use. Have you ever tried this with beef bone broth/would it greatly impact flavor?
I havnet tried it with beef broth, but I bet it would work great!
I made this tonight and I have to say I was pleasantly surprised. I really did not do any changes because I wanted to taste it as it was meant to be tasted.
I served mine with green cabbage, avocado, and lime wedges. That is all I really like mine.
Glad you enjoyed this!
Wonderful depth of flavor! This will be made in the regular rotation. The only modifications I made were less chicken thighs (2) and about an additional cup of broth.
★★★★★
Perfect Sherilynne, I’m so glad you enjoyed this.
Great pazole – a real crowd pleaser – ready in minutes!
★★★★★
Great to hear!
Second time I made this. Super delicious. Freezed single portions as my meal rotations. Will be making it often. Thanks for sharing this recipe.
★★★★★
This is my new standby recipe that we make at least once weekly – it’s that good. I do like mine a little more soupy so I cut back on the meat or increase broth, but I’ve made it with chicken thighs, chicken breast and even pork and it’s a winner EVERY time!
★★★★★
Yummy! I had some hominy that I had cooked from dry and froze, but I’ve also used canned in this recipe. It’s become a family favorite. Super easy and delicious.
★★★★★
Have you tried this with chicken breasts?
Yes, the thighs have better flavor here and get less dry, but they will work in a pinch.
I have never felt I am a good cook but with your recipes I feel like I can make something delicious. My husband and I loved it!
That’s what this is all about! Love it Martha!
I have never felt I am a good cook but with your recipes I feel like I can make something delicious. I am from Mexico and I have to say this pozole reminds me of home.
★★★★★
This recipe is absolutely delicious! My husband and I loved it! Thank you!
★★★★★