Name: Pozole
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: 2 lbs boneless chicken thighs; 1 cup dried hominy (soaked overnight); 2 poblano peppers, roasted; 1 large onion, diced; 4 cloves garlic, minced; 6 cups low-sodium chicken broth; 2 teaspoons ground cumin; 2 teaspoons dried oregano; Lime wedges, for serving; Fresh cilantro, for garnish; Radishes, sliced, for garnish

Why You’ll Love This Recipe

I like this recipe because it transforms simple ingredients into a soulful meal. I enjoy how versatile it is—I can adjust the spices and toppings to suit my mood. I also love that it’s a dish meant for sharing, making it perfect for gatherings where everyone builds their own bowl with fresh garnishes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs boneless chicken thighs
1 cup dried hominy
2 poblano peppers, roasted
1 large onion, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
2 tsp ground cumin
2 tsp dried oregano
Lime wedges for serving
Fresh cilantro and radishes for garnishing

Directions

Dice the onion and mince the garlic. Roast the poblano peppers and set aside.
In a large pot, sear the chicken over medium-high heat until browned on all sides.
Add onion, garlic, cumin, and oregano. Stir and cook for about 2 minutes until fragrant.
Add rinsed hominy and chicken broth. Bring to a gentle boil, then reduce to low heat.
Cover and simmer for 2–3 hours, until the meat is tender and the flavors meld together.
Ladle into bowls and serve with cilantro, lime wedges, radishes, and roasted poblano peppers.

Servings and Timing

This recipe serves about 6 people. Prep time is 20 minutes, cooking takes 3 hours, and the total time is around 3 hours and 20 minutes.

Variations

I sometimes like to add guajillo or ancho chilies for a deeper, smokier flavor. For a spicier version, I use jalapeños or serrano peppers. If I want a lighter take, I substitute turkey for chicken. Vegetarian pozole is also delicious when made with mushrooms and vegetable broth instead of meat and chicken broth.

Storage/Reheating

I store leftover pozole in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. To reheat, I simmer it on the stovetop until hot or warm individual bowls in the microwave. I always add fresh garnishes after reheating for the best flavor.

FAQs

Can I use canned hominy instead of dried?

Yes, I sometimes use canned hominy to save time—it shortens the cooking process.

Do I need to soak dried hominy first?

Yes, I soak it overnight or at least 8 hours for the best texture.

Can I make this recipe with turkey instead of chicken?

Absolutely, turkey thighs work beautifully for a richer version.

What toppings work best with pozole?

I enjoy fresh cilantro, radishes, lime, shredded cabbage, and avocado.

Can I make pozole spicy?

Yes, I add jalapeños, serranos, or chili flakes for heat.

How do I roast poblano peppers?

I place them under the broiler or over an open flame until charred, then peel off the skins.

Can I make pozole in a slow cooker?

Yes, I brown the meat and aromatics first, then cook everything on low for 6–8 hours.

Can I freeze pozole?

Yes, it freezes well for up to 3 months—I just leave out fresh garnishes until serving.

What’s the difference between red, green, and white pozole?

It depends on the chilies or sauces used: red has dried red chilies, green uses tomatillos and green chilies, and white is kept simple with no added sauces.

How do I thicken pozole?

I let it simmer uncovered for the last 30 minutes or mash some hominy into the broth.

Conclusion

I love making pozole because it’s rich, comforting, and versatile. The slow-simmered meat, hearty hominy, and vibrant garnishes come together in a bowl that’s both satisfying and celebratory. Whether for a holiday meal or a cozy night in, this recipe never fails to bring warmth to the table.