There’s something truly special about a bowl of Chicken Pozole that feels like a warm embrace on a chilly day. The moment the fragrant aroma of simmered chilies and tender chicken fills the kitchen, you know you’re in for more than just a meal. It’s a ritual of comfort that invites you to slow down, savor, and connect.

I remember the first time I made this recipe—how the kitchen transformed into a cozy haven with the rich, smoky scent of guajillo and ancho chilies mingling with the gentle simmer of broth. The hominy added a satisfying bite, and each spoonful was a balance of bold spices and tender chicken that felt like a celebration of tradition and home. It’s a dish that pulls you in, encouraging you to gather loved ones, share stories, and enjoy every bite together.

Hearty and satisfying, perfect for chilly evenings
Rich, smoky flavors from authentic dried chilies
Comforting texture with tender shredded chicken and creamy hominy
Customizable garnishes add a fresh, vibrant finish
Great for serving a crowd or meal prepping for the week

If you’re a little hesitant about working with dried chilies, don’t worry. Soaking and blending them is easier than you think, and the depth of flavor they bring is worth every step.

Chicken Pozole

Print Recipe

A hearty and comforting traditional Mexican soup made with tender shredded chicken, hominy, and a flavorful blend of spices and chilies.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 6

Ingredients

Scale

2 tablespoons vegetable oil
1 medium white onion, quartered
4 garlic cloves, peeled
2 bay leaves
8 cups chicken broth
2 pounds boneless, skinless chicken breasts
2 cans (15 ounces each) white hominy, drained and rinsed
3 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt, to taste
Freshly ground black pepper, to taste
1 small white onion, finely chopped (for garnish)
1 cup shredded iceberg lettuce (for garnish)
1/2 cup radishes, thinly sliced (for garnish)
1 lime, cut into wedges (for garnish)
1/4 cup fresh cilantro leaves, chopped (for garnish)
Tostadas or tortilla chips (for serving)

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Instructions

In a large pot, heat the vegetable oil over medium heat.
Add the quartered onion, garlic cloves, and bay leaves to the pot and sauté for 3-4 minutes until fragrant.
Pour in the chicken broth and bring to a boil.
Add the chicken breasts to the boiling broth. Reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through.
While the chicken cooks, place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
Remove the softened chilies from the water and transfer them to a blender. Add 1 cup of the soaking water, oregano, and cumin. Blend until smooth to create the chili sauce.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Discard the onion, garlic, and bay leaves from the broth.
Return the shredded chicken to the pot and add the drained hominy and the blended chili sauce. Stir to combine.
Simmer the pozole uncovered for 20-25 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.
To serve, ladle the pozole into bowls and garnish with chopped onion, shredded lettuce, sliced radishes, cilantro, and lime wedges.
Serve with tostadas or tortilla chips on the side.

FAQ

Can I make this pozole ahead of time? Absolutely. It tastes even better the next day as the flavors meld together. Store leftovers in the fridge for up to three days or freeze for longer storage.

What if I can’t find dried guajillo or ancho chilies? You can substitute with other dried chilies like New Mexico or chipotle, adjusting for heat and flavor to your taste.

Is this recipe spicy? It has a gentle warmth from the chilies without overwhelming heat, but you can always add extra chili powder or fresh jalapeños if you prefer more kick.

How do I serve pozole traditionally? Garnish with fresh chopped onion, shredded lettuce, radishes, cilantro, and a squeeze of lime. Serve alongside tostadas or tortilla chips for texture contrast.

Enjoy this bowl of Chicken Pozole anytime you crave a meal that feels like home. Give it a try and see how quickly it becomes a go-to comfort food in your kitchen.