Chicken Pozole

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Mexican chicken pozole recipe, pozole blanco, traditional dish of Guerrero, Mexico, made with hominy, chicken, and several garnishes.

Photography Credit: Elise Bauer

I’ve been begging my friend Arturo to teach me how to make pozole for months now. The problem is that it is sort of like asking someone to make you “taco night”. Pozole is a big production, not in the making of it, but in all of the wonderful garnishes you can add to it.

Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. The name is derived from the Nahuatl “potzolli” and the stew is made with hominy and pork or chicken.

Chicken Posole

This particular version of Arturo’s is made with chicken, and is called “pozole blanco” in his native state of Guerrero, Mexico, where pozole is practically the state dish.

While in New Mexico posole is traditionally served on Christmas eve, in Guerrero it is served every Thursday and Saturday, all year long. Light and healthful, pozole is also a common Mexican cure for a hangover, ironic in that it is also traditionally enjoyed with mezcal.

Chicken Pozole Recipe

  • Prep time: 15 minutes
  • Cook time: 2 hours
  • Yield: Serves 6


  • 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
  • Salt
  • 1 red onion, sliced in half
  • One large 6-pound 9-ounce can of hominy, drained and rinsed
  • 4 large cloves of garlic, peeled
  • 1 to 2 Tbsp dried oregano (Mexican oregano if you have it)


  • 1/4 whole cabbage, thinly sliced
  • 1 tomato, cored, chopped
  • 1 avocado, peeled, chopped
  • 1 red onion, peeled, chopped
  • 1 large bunch cilantro, chopped
  • 1 large bunch watercress, chopped
  • Mexican cheese, Queso Fresco, sliced
  • Several red radishes, thinly sliced
  • 2 limes, cut into wedges
  • Chopped seeded jalapeno or serrano chiles, or other chile peppers
  • Tostadas or tortilla chips


1 Simmer the chicken in a large pot of water: Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.

2 Pull apart the chicken meat: Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones.

3 Continue to simmer the bones: Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.

4 Blend some of the hominy with some stock and garlic: Take 4 cups of the hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender.

Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.

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5 Skim foam, remove solids from stock, add hominy, oregano: Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard.

Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 Tbsp of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes.

6 Prepare garnishes: While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls.

7 Add shredded chicken back to pot: Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste.

Serve pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.

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Chicken Posole

Showing 4 of 22 Comments

  • Lisa

    I love this recipe and have made it several times. Thanks for sharing!
    I do agree, though, that six servings is misleading by any measure. Fortunately, I’ve found that it freezes pretty well.

  • Sarah Garza

    My go to Chicken Pozole recipe every Christmas Eve with my big family:)

  • Rhea

    YUM! It looks similar to what we call jook in Hawaii. What kind of garnishes would you (or anyone) recommend?

  • Bobbie in Alaska!


    I found your recipe page via Scribbit. I lived in New Mexico for 14 years. Other than green chile, this is the dish that I miss most. We made it with pork and either red or green chile. I love it topped with diced tomatoes, onions, cilantro, sour cream and tortilla strips. Thanks for the memories and the recipe.

  • beckiwithani

    Thanks for this! It looks great. I’ve never made pozole with chicken, and would like to try.

    I wanted to share with you the recipe my mom makes – we are from a city right on the border of two Mexican states, Sonora and Baja California. This is how they make pozole there (no measurements, just what tastes good). It’s easy and VERY tasty. These ingredients are best found in a Latin foods store.

    Tamale meat -1/2 pork; 1/2 beef
    Cook 1/2 hour then throw out liquid and start over.

    Cook meat, garlic, water, salt about 3 hr. Add red Las Palmas sauce(it’s a thin sauce- not chunky), El Pato (optional – makes it hot), a few dried chili pods which you have put in the blender first to break up and a large can of Juanita’s hominy.

    Put on a bed of cabbage, green onions, radishes and squeeze lemon juice on top.

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