This easy chicken posole (or pozole) takes only about 5-10 min prep time and can be slow-cooked for hours in the crockpot or if you prefer can be cooked on the stove-top in less than 30 min.
Tender bites of shredded chicken, hominy and green chiles in a flavorful/spicy broth. Topped with avocado, sliced radishes, crispy cabbage , queso fresco (Mexican crumbling cheese found at most grocery stores), fresh cilantro and a squeeze of lime.
What I love about chicken pozole is the combination of tastes and textures you get in each bite of this hearty soup/stew. A kick of spicy from the broth and chiles, a bit of chewy from the hominy and chicken, some crispy from the cabbage and radishes, creaminess from the avocado and a bit of brightness from the cilantro and lime. All of that = a tasty Mexican meal!
Depending on your schedule you can prepare this flavorful soup in a crockpot and let it simmer away all day or whip up a batch in about 30 min. on the stove-top.
Either way it’s super SIMPLE. Just one pot needed (crockpot or soup pot) . All the ingredient (except toppings) go in at the same time and simmer 4-6 hours for the crockpot or about 30 min for the stove-top.
I’m cooking up the chicken in the broth (using skinless chicken (breast/thighs) on the bone for the crockpot and skinless boneless (breast or thighs) for the stove-top ). Simply removing the chicken from the pot once it’s cooked thoroughly , let it cool for a few minutes and shred the chicken with two forks. As an alternative you could also use 3 cups of rotisserie chicken.
Toppings! Chicken Posole definitely needs toppings! For all those reasons I mentioned above…the flavor/texture combination is just the bomb! I’m using avocado, cabbage, sliced radishes, cilantro, queso fresco and lime wedges. Some other options you may want to try: crispy tortilla chips, green salsa, chopped green onions, cojita cheese or sour cream.
Crockpot Chicken Posole
- 4 cups chicken broth reduced sodium
- 1 ½ lbs skinless chicken thighs/breast bone in or boneless*
- ½ red onion diced (or yellow)
- 2 cloves garlic minced
- 1 7 oz. can diced green chiles (like Old El Paso)
- 1 ½ tsp cumin
- 1 tsp salt
- ½ tsp freshly ground pepper
- ¼ tsp crushed red pepper more or less to taste
- 1 29 oz. can white hominy, drained and rinsed
- For spicier version add:
- 1 poblano chile diced
- Garnishes: sliced avocado queso fresco or cojita cheese, sliced radishes, lime wedges, cilantro, sliced cabbage
Crockpot Cooking method:
- Combine broth, chicken, onion, garlic, green chilis, cumin, salt, pepper, red pepper flakes, hominy and poblano chile (if using) in a 5 qt. crockpot/slow-cooker on high for 4 hours (or low for 6 hours).
- Before serving remove chicken from crockpot with tongs or a slotted spoon. Allow to cool for a few minutes. Using two forks shred the chicken. Add back to the crockpot to warm up the chicken. Serve in bowls and top with desired garnishes.
Stove-top Cooking method:
- Heat a small amount of olive oil in a dutch-oven or stockpot over medium-high heat. Add onions and cook (stirring occasionally)until tender (about 5 min.) Add broth, chicken, garlic, green chiles, cumin, salt, pepper, red pepper flakes, hominy and poblano chile (if using). Cook until chicken is cooked through (about 10-12 min.) Once chicken is cooked remove from the pot with tongs or a slotted spoon. Allow to cool for a few minutes. Using two forks shred the chicken. Add back to the dutch-oven to warm up the chicken. Serve in bowls and top with desired garnishes.