Chicken Pozole

  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 4 servings
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One 3- to 4-pound rotisserie chicken

2 tablespoons vegetable oil

1 large yellow onion, chopped (about 2 cups)

4 cloves garlic, minced

Two 15-ounce cans hominy

Half of a 14.5-ounce can diced tomatoes, thoroughly drained (see Cook's Note)

One 7-ounce can salsa verde

One 4.5-ounce can chopped green chiles

Two 14-ounce cans low-sodium chicken broth

3 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1/2 teaspoon dried oregano

Kosher salt and cracked black pepper

Garnishes, optional:

1/4 whole green cabbage, thinly sliced

1 red onion, finely chopped

1 avocado, cut into wedges

1 lime, cut into wedges

Thinly sliced radishes

1/2 cup fresh cilantro leaves, chopped

1/2 cup queso fresco

Crushed tortilla chips


  1. Remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones. Set aside about 1 1/2 cups of the meat for the soup; reserve the remaining chicken for another use.
  2. In a large Dutch oven or saucepan set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook until softened but not browned, 3 to 4 more minutes. Add the hominy with the liquid from the cans, tomatoes, salsa verde and green chiles and cook until the mixture just comes to a boil, about 2 minutes. Add the chicken broth, coriander, cumin and oregano. Stir, increase the heat and return to a boil. Reduce the heat to medium and simmer to allow flavors to develop, at least 10 minutes. Season with salt and pepper. Add the shredded chicken and cook until heated through, about 3 minutes.
  3. To serve, divide the Pozole among 4 bowls and garnish as desired. 

Cook’s Note

You can use the remaining half can of diced tomatoes in Crustless Quiche.