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
- 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.
Keywords: chicken pozole, chicken pozole recipe, instant pot pozole, instant pot chicken pozole recipe, instant pot chicken soup, mexican chicken soup, hominy recipes
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.
★★★★★
While it is anice soup, as a Mexican i cant call this pozole. There’s absolutely nothing pozole about this except the use of hominy and the “optional” guajillo chili.
Sour cream, jalapeño and cabbage as topping?? Oh noo.
Dont call it pozole please because its not it!
★★
This recipe is absolutely delicious! My husband and I loved it! Thank you!
★★★★★
I’m excited to try this!!! I was wondering if you could use rotisserie chicken instead of raw? Or would it not work with cooking times and such?
Yes, but stir it in at the end?
This was soooo delicious! Perfect for an easy weekday meal. Will definitely make this many more times
★★★★★
Perfect recipe… excellent, simple and so easy! I’ve been cooking for quite some time and this recipe does not fail. I used my Ninja pressure cooker, using the exact same recipe (just changed the proportions of spices to my liking) and it turned out delicious. Perfect recipe for first time cooks… who want to impress their family and friends.
How do u set the setting to high??? After the saute setting what do i hit? Do i let it cook on the saute setting or what?
Set to normal or high pressure. Sorry for the confusion.
Awesome recipe. Did this today using a pressure cooker. Easy and the flavor is great!
★★★★★
This recipe is AMAZING and versatile; I used boneless pork loin chops and it came out perfect. I will likely be canning some since my husband liked it so much. Thank you for sharing!
★★★★★
Excited to try this! I’ll definitely make as intended but I’m also bulk cooking for a film a crowd and the reviews are so great that I’m really wanting to add this to the list! We’ll have vegetarians – do you think jackfruit would be a good a good option here? Appreciate it!
Havent tried it with jackfruit- it sounds good though. I think you should probably test a small batch ahead thought to be sure. 🙂
I like very few soups, so this is the first soup I’ve ever made … But I’m writing this in such RIDICULOUS HEAVEN! I had to stop myself from running over to the neighbors’ with a bowl to share in my excitement. … Obviously that would be very strange and I shouldn’t do that. … Right? 😉 Hahaha thank you!
★★★★★
Hahaha! Love it!
Delicious and super fast/easy! I doubled chipotle powder and used a dried chipotle pepper (cuz that’s what I had on hand…plus we like SPICY!). It was great! Topped w avocado and sour cream. Will definitely make again.
★★★★★
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!
★★★★★
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! 😊
★★★★★
Frozen is fine! Same time!
I’ve made this a bunch and my family loves it. But just to confirm: I don’t need to increase the cooking time if I use frozen chicken?
Technically you shouldn’t have to according to Instant Pot’s website but if it makes you nervous, increase by 1-2 minutes. 🙂
Haven’t tried the recipe yet, but will do so very soon. Response to Tamara…The instant pot (or any pressure cooker) spends a while heating to pressure cooker temperature (>212 deg F). Your chicken will be thoroughly thawed (and safe) by the time the cycle starts.
Love it!
★★★★★
This was so delicious and even tasted better the next day.
★★★★★
Thanks so much Diane- glad you liked it!
This looks awesome! Do you think I could sub pork loin for the chicken? If so, should I adjust the cooking time?
I think it would work fine! Keep cooking time the same – but cut up the loin into chunks. Hopefully it will shred easily.
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!!!
★★★★★
Thanks so much and happy you like it! Congrats to you!
First time making this and doing it right now…. How many cups of hominy if using canned? I will drain. Thank you!
3-4 cups 🙂
Great flavor!
★★★★
Wonderful, full of flavor. I was worried that my kids were not going to be able to eat it as maybe it would have too much of a kick, but they went back for seconds! I did find the pepper you suggested it was great! Adding it to a regular rotation in our home! Thank you!
★★★★★
This looks AMAZING! I am going to try this recipe today. I noticed that in the video you said 14 mins but the directions say 16. Can you please clarify. Thank you!
★★★★
14 minutes! Sorry.
Thanks for this recipe and video! Mine turned out great, I have a picky eater and he loved it! I was unable to find Guajilo chiles, but instead found dried Pasilla Ancho chile and they worked great. The spice blend was perfect!
Muchas Gracias!
★★★★★
i’m
making this right now. a bit confused re hominy water. is it, leave out hominy water from dried hominy AND canned hominy? or only the dried? not sure if you recommend draining the can first. i have no dried chili’s in my pantry (that’s about to change 🙂 so am putting in half can off adobo chili per another commenter’s recommendation. looking forward to this. thank you!
Both, drain the water from dried and canned.
Looking forward to making this meal. Question? I have a 3 at. Duo Mini do you think these ingredients will fit in it?
It might be too tight?
This was absolutely delicious! I used boneless, skinless chicken breasts and also added 1/2 can of chipotle in adobo. Turned out great!
★★★★★
This pozole is SO good! We have leftovers and I have eaten it three days in a row for lunch. I can’t quit exclaiming how damned good it is! So happy I found this recipe!
★★★★★
Yay!!! Im so happy you like it.
I made this tonight for dinner and it was delicious and very savory and flavorful!!! I followed the recipe using an Instant Pot but I also added in 3-4 bay leaves to the broth. This recipe will definitely be part of my monthly rotation. So so good!
★★★★★