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
I’m kind of new to the instant pot. What setting is suppose to be set to when it’s on high? Meat/stew? Poultry? Soup?
There should be a Pressure Cook Button, mine is on the lower left.
Love this recipe it was a big hit
I plan to make it again but can’t seem to find chicken thighs anywhere have you ever tried boneless skinless chicken legs?
I haven’t tried, but that would work too.
This was delicious!! Unfortunately it’s peak coronavirus social distancing in San Francisco so instant pot recipes are my new go to. The grocery stores are running low on quite a few supplies so had to improvise (no guajillo peppers, ugh!) But was able to make the rest work and my boyfriend loved it too! Best part is there’s plenty left for the week while we work from home. Thanks for sharing such a tasty recipe :)!
THANK YOU so much for this spectacular and easy recipe! The Guajillo pepper definitely adds depth – these are pretty easy to find. The 2nd time I cooked I substituted roasted Hatch green chilis for even more depth. Looking forward to trying your your Pozole Verde recipe!
Love hatch chilies! Nice sub, thanks for sharing Patrick.
Made this soup twice now and it turns out perfect each time. I left out the can of green chilies to make it less spicy. It is now a new family favourite, especially with my seven-year-old.
Oh so good to hear… thanks Rita!
This was soooo delicious! I was abroad in Mexico for a semester and these flavors bring me back. Thank you so much for the recipe!
Great to hear! Thanks!
really good. Had to purchase the guillah Peppers online so substituted Ancho peppers. Was really fine tasting, but will probably be better with the right peppers. Thank you.
You are right ! Great sub but guil makes it phenomenal!
Does the chicken need to be cooked prior going into the instant pot or can it be thawed chicken? Thank you!
No it goes in Raw!
If you double the recipe, do you need to adjust the cooking time?
Double-check that it will fit in your instant pot. If you have a 6 quart, it may not. You technically don’t need to increase time, but I would probably add a couple minutes if it were me.
This recipe is so tasty and isn’t difficult to make,
My first time using an instant pot and was pleasantly surprise. This recipe is amazing! I could not find dried guajillo peppers so I used dried California peppers, two of them. I also, usually use chicken breast and was surprised how tasty chicken thighs are in this soup. I will definitely make this again and again.
Great to hear your first time went well! Yes, I prefer using thighs in the Instant Pot, they stay so moist!
Excellent Pozole! Recipe was easy to follow and yielded 6 servings.
I got lots of compliments, even from my 7 year old. 🙂 I did not add the can of green chilies at the start, instead, left it as a garnish for the adults at the table. The level of spice was perfect for everyone.
Great to hear- thanks Becky!
I just made this, it’s amazing. Thank you for the recipe!
Thanks so much Lisa, so happy you liked it!
Just made this recipe to the tee and it turned out amazing! Thanks for the recipe!!!
So easy to make! Loved all of the flavors. This was my first attempt at posole, and it was an absolute hit! I didn’t find the peppers, although I had some tobassco and it did just fine as a substitute lol. I added 2 Roma tomatoes, diced for a little extra color. I will definitely make this again!!!
Great to hear and nice job on the improvising!
Absolutely love this recipe! Excellent flavor and so easy to make. A new “go to” dinner for sure.
Thanks for your comments and ratings Vicky- very appreciated. And so happy you enjoyed this Pozole! xoxo
I doubled the green chilies and guajillo peppers. Family LOVED it. Thanks!
Nice! Love that you bumped up the heat!
I made this tonight and it was great. I don’t usually use chicken thighs, but it was perfect. I’ll make this again!
thanks Margaret!
Thank you Sylvia, I finally found a Posole recipe that I nailed! My boys loved it. Making it for my parents on Saturday. 😁
Yay!!! Im so glad!
I grew in New Mexico and my mom would make pozole. This was amazingly fast and so good with the chicken thighs. I wasnt disappointed
Yay! Thanks Elena, I’m so glad you liked it!
I have made this recipe many times and is the BEST.
Easy to make and gets better with age.
A recipe staple.
I have made this three times now and it’s so good. One of the best things i have made in my instant pot. I was curious to try it with tripe and turn it into a menudo. Ever tried that? Curious how long to set it for if I try that. Thanks so much!
Hey Vince, thanks so much! I have not tried adding Tripe. Please let me know if you do and any tips or notes you can offer others would be helpful!
I’d been wanting to make pozole for a while…. This was my first attempt and it was soooo good 🙂 I topped mine with shredded cabbage, avocado and queso fresco.
Came across this recipe last minute. Seemed easy enough to follow so we went ahead and made it for Thanksgiving brunch. It was delicious! Didn’t have chipotle though but was still yummy 🙂
Awesome!! Glad you enjoyed it!
Excellent soup! Simple to make yet bursting with complex flavors.
I don’t usually buy chicken thighs but they are perfect for this recipe. With a long natural release I didn’t even have to shred. Just opened the pot, gave a brisk stir and soup was ready to serve.
Didn’t have any dried peppers or chipotle powder so replaced them with a rinsed and chopped canned chipotle in adobe sauce. Gave soup just the right amount of smokiness and heat. Lime pulls everything together so perfectly we completely forgot the add-ins! I enjoy soups of all textures but I think this one should really be kept brothy. Going to try precooking hominy for next time. Love, love, love this soup!
Thanks Madeline!
If we make this an 8 qt instant pot instead of a 6 qt is there any adjustments I need to make? It was fantastic by the way!
I think it should be fine!