Easy Chicken Pozole Soup Recipe | www.Robyns.World

Pozole, which means hominy, is an amazing soup from Mexico. Pronounced pa-sol-eh. This is not an authentic recipe, but rather my version of an easy homemade pozole. I’m not Mexican, but I love the flavors of Mexican foods so much and I love soup so I had been wanting to make this for quite some time. I have seen pozole made on cooking shows over the years and it always has looked so delicious. My dad made hominy, out of a can, regularly as a side dish with dinner when I was growing up and I always loved it. Hominy is made from corn and hey, who doesn’t love corn?

My recipe is an easy and quick version of pozole based on what I have seen on those cooking shows. There is nothing that is overly complicated with this recipe and it comes together fairly fast compared to more authentic recipes. My version would be considered a white pozole but there also versions of red pozole and green pozole. One of these days I’m hoping to travel in Mexico and taste authentic dishes, like pozole, and I am sure my mind, and taste buds, will be totally blown away.

Chicken Pozole | www.Robyns.World

Serve the pozole with garnishes so everyone can customize it as they like. Tostadas are used very often – think of them as the crackers you would put in soup normally. Add fresh ingredients also like fresh chopped cilantro, thinly sliced radishes, and fresh lime wedges. You can also add a dollop of sour cream, your favorite salsa, and even a sprinkle of cheese if you like.

Have you ever had pozole? What do you top yours with?



Chicken Pozole

Website Robyns.World


  • 2 tablespoons vegetable oil
  • 1.5lb chicken (I used chicken tenderloins, but you can use any pieces you like)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper (If you use already ground pepper, use a little more)
  • 1/2 teaspoon granulated garlic powder
  • 1 Medium lime, quartered
  • 2 tablespoons vegetable oil
  • 2 Medium carrots, diced small
  • 1/4 cup red bell pepper, diced small (about half of a medium pepper)
  • 1 Large onion, diced small (I prefer a yellow or white onion for this)
  • 4-6 cloves garlic, minced
  • 1 tablespoon dried Mexican oregano (If you don't have Mexican oregano you can use regular oregano)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ancho chili powder (If you don't have this you could add a little more regular chili powder or just omit altogether)
  • 1 teaspoon habanero hot sauce (I use El Yucateco Red Salsa Picante de Chile Habanero Hot Sauce)
  • 12 cups chicken stock
  • 2 cans white hominy, drained


In a soup pot, I used a cast iron Dutch oven, heat oil. Season chicken pieces with salt, pepper, and granulated garlic. Add chicken to pot and brown on both sides. Squeeze lime quarters onto browned chicken and toss wedges into pot. Continue cooking until chicken is cooked thru. Remove chicken to a plate. Squish lime wedges in pot to remove any remaining juices and then discard wedges.

Add remaining oil to same pot. Add carrots, red pepper, onion, and garlic. Saute for about 5 minutes over medium-high heat.

Shred the cooked chicken.

Add oregano, chili powder, cumin, ancho chili powder, and habanero sauce and mix well. Cook another 1-2 minutes.

Add about 1/2 cup of chicken stock and use spoon to scrape bits off bottom of pot. Then add remaining stock. Bring to boil. Reduce heat to medium-low. Add chicken. Cover and simmer for 40 minutes.

Add drained hominy. Continue to simmer, uncovered, for at least 20 minutes.

Serve with your choice of garnishes such as tostadas, lime wedges, fresh cilantro, sour cream, salsa, thin sliced radishes, or cheese.

Easy Chicken Pozole Soup Recipe | Robyn's World