This Chicken Pozole recipe is made with chicken, hominy and red chilies (red pozle) and can be made in an Instant Pot or on your stovetop. Healthy, delicious Mexican comfort food, this Pozole can be made in 30 minutes! Includes a Video.
This hearty Mexican soup called Chicken Pozole Rojo (or Red Pozole) is simple to make and super delicious! In this recipe, we’ve substituted chicken instead of traditional pork for a lighter version of the classic.
Looking for Green Pozole? Our Chicken Pozole Verde is incredibly flavorful too – made with tomatillos and green chilies! Vegans, please see our Vegan Pozole!
What is Pozole?
Pozole is a traditional Mexican stew or soup, typically made with hominy, braised pork and chilies. There are many versions through Mexico! Pozole Rojo (red pozole) like you see here, is typically made with dried red chilies, and green pozole, called Pozole Verde is made with tomatillos and fresh green chilies.
Why You’ll Love This!
- Quick & easy to make! This simple recipe can be made in just 30 minutes. Use an instant pot for easy cooking if you have one, or make it on the stovetop.
- Delicious leftovers. Leftover pozole tastes even better the next day… and the day after that! Prep a large batch to be enjoyed throughout the week.
- Healthy & lightened up. We use chicken instead of braised pork in this recipe for a lighter variation. It’s a brothy soup with fresh ingredients that makes for a nutrient-rich, wholesome meal.
- Warm & comforting. On a chilly day, this warm soup is unbelievably comforting! Made with garlic, onion, chilies, and spices, pozole has the perfect amount of spice and fragrance to nourish the soul.
Chicken Pozole Ingredients
- Olive oil: The base that sautés the garlic and onion. Adds richness and depth to the flavor of the dish.
- Onion and Garlic: Provide a savory and aromatic base for the pozole.
- Diced green chilies: Contribute a mild level of heat and a subtle hint of smokiness.
- Tomato paste: Adds a tangy and slightly sweet flavor, enhancing the overall taste of the pozole.
- Spices: Chili powder, cumin, dried oregano, salt, chipotle powder, and bay leaf. Add a vibrant and spicy kick, earthiness and warmth, herbal notes, and smoky flavor. Salt enhances the flavor of each ingredient in the dish.
- Chicken thighs: Make the pozole rich and tender while adding a meaty texture.
- Chicken broth: Serves as the flavorful base of the soup, enhancing the taste and providing a comforting element.
- Hominy: Gives the pozole its characteristic chewy texture and adds a subtle corn flavor.
- Dried Mexican Guajillo Pepper: Imparts a fruity and mildly spicy taste, adding complexity to the pozole.
- Lime juice: Adds a refreshing citrusy flavor to the pozole, balancing the richness of the other ingredients.
- Optional toppings: Avocado, lime wedges, jalapeño, shredded cabbage, thinly sliced onion, radish, grated cheese of Mexican sour cream
Chicken Pozole Instructions
- Saute. Set instant pot to “Saute” function. Be sure to read the notes section if using a stovetop method!
- Add aromatics and spices. Heat oil over medium heat 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 remaining ingredients. 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.
- Pressure cook. Give a good stir and set instant pot to high pressure, for 14 minutes.
- Release pressure and shred the chicken. Naturally, release the pressure, and using two forks, shred the chicken.
- Add lime and taste and adjust for salt. 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 taste even better!
- Serve with fresh garnishes! Serve in a bowl with avocado, lime, jalapeño, shredded cabbage or radish, warm corn tortillas or tortilla chips, and sour cream.
How to Serve Chicken Pozole:
Fresh toppings give pozole such a great texture- they are a must! Pick any or all of the following.
- Avocado
- Jalapeño
- Shredded cabbage
- Thinly sliced onion
- Cilantro
- Sour cream
- Hot sauce
- Tortilla chips
Expert Tips
- Make the soup even more brothy. If you love a delicious brothy soup like me, you can add 2 additional cups of chicken stock. Just be sure to taste and adjust for salt.
- Make the soup thick and creamy. If you prefer a thick and creamier soup, you can place some hominy in the blender with some broth.
- Use dried hominy. This provides a hearty and toothsome texture that is simply amazing. Make sure you drain the cooking liquid before using in this soup.
- Use chicken thighs. Chicken thighs provide the best flavor here!
FAQs
Pozole (also called posole) originated from the Aztecs and other indigenous tribes in Mesoamerica. The word comes from the Nahuatl pozolli or posolli. It is translated to a stew of maíz kernels.
Hominy is made from dried maize (dried corn kernels) that have been treated with an alkali in a process called nixtamalization. The alkali is typically lye or slaked lime.
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.
Yes! This wholesome, protein-rich soup is made with hominy, which is a great source of fiber, iron, and vitamin B3. Chicken broth is also packed with essential nutrients, collagen, and amino acids.
This savory soup is subtly spicy and smoky with fresh, aromatic flavor from the garlic, onion, spices, and chiles. Tender shredded chicken offers a slight umami taste.
Pozole will keep for 5 days in the refrigerator (if properly cooled), or you can freeze it for up to 6 months! To store in the freezer, let the soup cool completely then place in an airtight container or freezer bags.
More recipes you may like!
On the homefront: 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…
xoxo
How to make Chicken PozolE|60-sec video
Pozole Rojo (Red 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 delicious, authentic recipe for Pozole Rojo made with chicken that can be made in an Instant Pot or on the stovetop. 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
- 1 bay leaf
- 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, thinly sliced onion, radish, grated cheese or Mexican sour cream.
Instructions
Instant Pot 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
Stovetop Instructions: To cook on the stovetop, just follow the same instructions above 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, adding lime juice, and adjusting salt to taste.
Originally I tried making this with dried hominy and it didn’t cook all the way through. Then I read that you should discard the 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 – a 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. 😉
For a brothier soup, feel free to add 2 more cups of chicken stock, adjusting salt to taste.
Chicken thighs offer the best flavor here but if you prefer chicken 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
Loved this! So flavorful and delicious. And low points on my WW app! It’s a win win! I was wondering if you think this soup would freeze well?
Awesome Trish! I do think it would freeze well!
Can you make this with boneless pork chops? If so, does the cooking time change? I have all the ingredients, except chicken thighs.
Hi Tasha, great question. Honestly, I haven’t cooked pork chops in the Instant pot yet, so unsure. If you do try it, will you let me know how it turns out?
Exactly what I was craving on this dark and rainy NW evening!
Just what I was craving on our dark and rainy NW evening! Thanks:)
This is our second week in a row making this recipe. I took it for my lunches all week for work last week and I plan on doing the same this upcoming week. It is so easy and has the best flavor.
I’m so glad you like it!
Fantastic recipe ! No tweaks!
Awesome! thanks!
This was delicious! My grandmother’s only complaint was that it finished so fast. Question, would I have to add any cooking time if I wanted to add an extra pound or two of chicken thighs the next time?
Technically it should still be the same amount of time… but feel free to add a few minutes if unsure.
Tastes so good! I garnished with avocado, cilantro, radishes and tostada shells
Looks delicious! How long do you let it naturally release?
15 mintues
Tha best pozolo
Thanks so much!
So gooood! Flavors were excellent! I used semi frozen chicken so I increased the cooking time to 45min. I also added hot sauce to my bowl, but my husband liked it as is.
I will make it again!
Can I leave out the chipotle powder. I can’t seem to find any
Yes, of course! If you like smoky flavor, you could a tiny bit of smoked paprika.
If you use canned hominy, are you supposed to drain it, or add the liquid?
Drain it!
Already a family favorite! Substituted white beans for hominy.
Great idea, thanks Teresa!
I want to make this today, but I only have bone in split chicken breast. How would you adjust the time? Thanks!!
Add 3 minutes?
This was excellent and easy. Great for a quick dinner.
I love everything I have made so far from feastingathome.com! This stew is no exception! Quick and easy, and so tasty!
Thanks Lindsey! So glad you liked it!
Came out perfectly!
Thank you!
Oh good to hear! yay!
I wanted an easy instant pot pozole recipe and luckily my friend found this one for me. I had borrowed a friend’s instant pot and hasn’t tried it yet. You should know I’m pretty lazy when it comes to cooking (or perhaps life in general), so I first check the length/complexity of ingredients…perfect, I had most of the items. For the instant pot, have all your ingredients opened and measured before you start! Also, I used the “meat/stew” setting since there’s not a “high” button. I’m slightly obsessed with this recipe! I’ll make another batch when I finishing the prior one. My husband also loves it! The only things I changed was that I used bone broth instead of chicken broth and didn’t put as much salt. Otherwise I’ll double the recipe and eat it over several days. It’s friggin delicious!! THANK YOU FOR THIS RECIPE!! Now I have to get my own instant pot so I can finally return my friend’s. Hehe.
Could you use chicken breasts in place of thighs? Any changes needed to the recipe to do so? It’s what I have available.
Yes, and reduce cooking time to 9 minutes. Shred with fork. You will be able to tell if breasts are done while shredding, if not, cook on saute function, for a bit longer. If breast are very thin, 7 minutes should do it.
This soup is so good and easy to make, I added fresh greens to my bowl before dishing out the soup, easy way to add your veggies, so tasty.
!Thanks for sharing!
Awesome Michelle- love that you add greens, I like to do that too!
This was so delicious! My whole family loved it-even my toddler:). I might add some black beans next time or more hominy,but otherwise it was perfect. I added some jalapeño with the onions to sauté & it was the perfect spice level for us. Thanks for a great recipe!
Awesome Liz, so happy you enjoyed it!
SO DELICIOUS! And I too, love Fall and the transition of the cooking. Grilling is so exciting back in June but once September hits, I’m happy to say goodbye!
Hi. Can I replace the hominy by something else ?
I can’t find it where I live.
Yes, you could used canned or cooked beans!
What is the difference is cooling the soup the way you describe? I normally store soup in a half-gallon mason jar in the fridge.
So basically to prevent any harmful bacteria from growing in things that are cooled, and prolonging it’s life, the health department has a set of “rules” that help with this ( I used this in my restaurant and in my catering business). You basically want things to cool down as quickly as possible. So for example -if you place soup in a mason jar that is 8 inches tall, this will cool down much slower than placing it in a shallow container, 4 inches tall. It really is not a big deal for small batches like this, in home use ( what you are doing is fine) but I find, when I cool things “properly” things really do last longer. I would just recommend, not putting the lid on your jar until its cold. 🙂
Thanks, that makes sense! So it sounds like i could also cool it in a shallow pan, but then store it in a jar or something, too.