I love this recipe because it delivers big flavor in very little time. Traditional pozole can take hours to make, but this version is quick, simple, and just as comforting. The base of green chiles and spices gives the broth a wonderful richness, while the hominy adds texture and body. Using pre-cooked shredded chicken makes it incredibly easy, and it’s the kind of meal I can throw together on a busy weeknight but still feel like I’ve made something special. Plus, the toppings make it endlessly customizable — every bowl can be a little different.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 (4-ounce) cans mild diced green chiles, undrained 4 cups chicken stock, divided 2 tablespoons vegetable oil (olive oil works too) 2 tablespoons all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon onion powder 3/4 teaspoon chili powder Salt and pepper, to taste 1 (15.5-ounce) can golden hominy or 1 1/2 cups frozen corn 1 (15-ounce) can black beans 1 dried bay leaf 1 1/2 cups shredded cooked chicken 1/4 cup finely chopped cilantro (optional) Toppings as desired (tortilla chips, avocado, lime, cilantro, cabbage, radish, crema, cotija cheese, etc.)
Directions
I begin by blending both cans of diced green chiles — liquid included — with 1 cup of chicken stock until smooth. This forms the base of the flavorful broth.
In a large pot, I heat the oil over medium heat. I whisk in the flour and spices — cumin, garlic powder, oregano, onion powder, chili powder, plus salt and pepper. I let this mixture bubble for about a minute or two, which toasts the spices and creates a fragrant roux that thickens the broth beautifully.
Next, I gradually pour in the blended chile mixture, whisking constantly until it’s fully incorporated. I let it come back to a simmer, stirring until it thickens slightly. Then I add the drained and rinsed hominy, black beans, remaining chicken stock, and bay leaf. I bring the mixture to a boil, then lower the heat and let it simmer gently for about 10 minutes.
After simmering, I stir in the shredded cooked chicken and optional chopped cilantro. Once the chicken is warmed through, I remove the bay leaf and taste the soup, adjusting the seasoning as needed. While the pozole is simmering, I usually prepare the toppings — fresh lime wedges, avocado, cilantro, radishes, or shredded cabbage.
Finally, I ladle the hot soup into bowls and pile on my favorite toppings before serving.
Servings and Timing
This recipe makes 4 servings and takes about 30 minutes total — 20 minutes of prep and 10 minutes of cooking.
Variations
Sometimes I make this pozole a little spicier by using hot diced green chiles or adding a dash of hot sauce. For extra protein, I add an extra cup of shredded chicken . If I want a vegetarian version, I skip the chicken and use vegetable broth instead, doubling up on beans or adding roasted vegetables like zucchini or corn. I’ve also made it creamy by stirring in a splash of heavy cream or coconut milk for a silky texture.
Storage/Reheating
I store leftover pozole (without toppings) in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stove over medium heat or in the microwave. If it thickens, I add a little extra broth or water to loosen it. This soup also freezes well for up to 3 months — I let it thaw in the fridge overnight before reheating. I always store toppings separately so they stay fresh and crisp.
FAQs
Can I use rotisserie chicken?
Yes, I love using shredded rotisserie chicken to save time — it adds great flavor and keeps the recipe quick.
Can I use frozen corn instead of hominy?
Definitely, I use 1 1/2 cups of frozen corn as a substitute when I don’t have hominy on hand.
How can I make this spicier?
I add a diced jalapeño, extra chili powder, or use hot green chiles for more heat.
Can I make this with raw chicken?
Yes, I cook seasoned chicken breasts in the same pot before starting the soup, then shred them and continue with the recipe.
What toppings go best with pozole?
I love topping mine with tortilla chips, avocado, lime juice, shredded cabbage, radishes, crema, and cotija cheese.
Can I make it ahead of time?
Yes, the flavors actually deepen overnight. I reheat it the next day and add fresh toppings before serving.
What’s the best broth to use?
I prefer low-sodium chicken broth so I can control the salt and let the spices shine.
Can I make this vegetarian?
Absolutely — I use vegetable broth and skip the chicken, adding more beans or veggies instead.
How do I keep the broth from being too thick?
I add a little extra chicken stock or water if it reduces too much while simmering.
Can I double the recipe?
Yes, I double everything and cook it in a large stockpot — it’s great for feeding a crowd or for meal prep.
Conclusion
This Chicken Pozole is one of my favorite quick comfort dishes — hearty, flavorful, and full of texture. I love how it captures all the warmth of traditional pozole in a simple, weeknight-friendly version. With its rich broth, tender chicken, and endless topping options, it’s the kind of meal that brings comfort to the table every time I make it.
