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
This is delicious in the instant pot. I’d like to use a slow cooker. Please advise.
Hi Gaby- I haven’t tested this slow cooker, my guess is it would work fine, but not sure about specific settings. Has anyone else tried?
My family LOVES when I make this. I use way more peppers than called for and it’s still not too spicy. Question: I’ll be making it for my in-laws at their house in another state and they don’t have an IP. What can I do in terms of making this in a large pot in the stove?
I would just cook it the same way- Saute, simmer covered on med-low with the chicken, maybe leave out the canned hominy until the chicken is done, and go from there. 🙂
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!