Chicken Pozole

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

  • 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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  • 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:)

  • jenny

    I first made this months ago. My family absolutely loved it. Huge Hit. Now it is one of my staples. There are a lot of ingredients but don’t let this scare you. Thanks for sharing this!

  • Christina

    Any tips or suggestions to make this a slow cooker recipe? I just love your website! I came across it last year when I was looking for gluten-free meals for a couples dinner. I have made tons of meals and desserts from your website and my husband has enjoyed all the meals. Thank you for sharing your gift with us cooking novices and sharing these delicious and easy recipes!

  • Amber Cruz

    GOod Recipe Elise! My Mexican familia can cook this sooooooooo goood..dang I love mi some Pozole on a cold day

  • tauni

    Dear Elise,
    This was the best soup ever! Made it for company last night and everyone loved it & wanted the recipe! I substituted black beans for the addition of ‘whole hominy’ as I noticed pureed hominy is MUCH better looking than whole hominy. One of our guests is a Pozole lover and said this was the best! Thank you!

  • Anna Fritch

    Wow, this was so delicious. My horizons have expanded.

  • Myrna Carmona

    I’m so happy, my husband loves this recipe. He is Mexican from Veracruz and i just never learned how to cook. Elise you have made my life easier, love this recipe. Thank You.

  • Luzelena

    Sounds good. But…Mexico has many regions and each regions varies in its’ ingredients.
    I tried this recipe and it was pretty good!
    My recipe normally has more flavor in the broth and less garnish.

  • Erin

    This is a wonderful recipe, and fairly easy, too. At first I was hesitant to put the hominy in the blender, but after doing so, I believe this is the critical step in making the recipe a real winner. My husband is not much of a soup fan–and I always try to convert him by making various soups–but he LOVED this recipe! This recipe is definitely going in my archive of favorite recipes.

  • Tracy Simon

    It is perfect for cold rainy day. My family loved it! We loaded it up with cabbage, lemon juice, avocado, and radishes. Very healthy, hearty soup and cheap to make! We will be eatting this a lot, thank you, Tracy

  • Pademelon

    How hard is it to make hominy? I really want to make this but I’m in regional Australia. (Wish I’d taken advantage of using hominy when I lived in LA)

  • Claudia

    In my experience, the garnishes typically used are (iceberg) lettuce, radishes, chopped onion, oregano, lime and ‘chile piquin’ (red dried chili pepper). Sometimes avocado and chicharron (deep fried pork skin?) are also added.

    By the way, Thursday is a typical pozole day, even outside Guerrero. Regular restaurants prepare pozole on Thursday (usually all-you-can-eat), and restaurants specializing in pozole offer it for half-price. Guess what I’m having for lunch today! :)

  • Laura

    I am new to your blog and thrilled to have found it!! I’ve already found dozens of recipes I am dying to try — including this one. I have an 11 year old (slightly picky) daughter who will love this, I think.
    I am so curious — what is the significance in Guerrero of eating this dish on Thursdays and Saturdays?

    glad I found you!

  • Candi

    I made this and was amazed! I’ve never made anything like this before – so good! The hominy garlic puree makes it. One thing I’ll do differently next time- I’ll use 2 teaspoons rather than 2 tablespoons of oregano. thanks for the recipe!

    Hi Candi, Oh, I’m so glad you liked it. We used Mexican oregano, which I think is a bit looser than our normal dried oregano. I’ll adjust the recipe a bit. ~Elise

  • Janey

    Looks like a great recipe, but something about the quantities looks not quite right. Could a 6 lb. 9 oz can of hominy be the amount you’d need for 6 servings? That’s over a pound of hominy per person! Plenty of fiber, that’s for sure!

    I know, it sounds like a lot, doesn’t it? A lot of the weight is water weight, which you drain when you drain the hominy. The servings are probably also a bit generous, as is typical with Mexican food. ~Elise

  • Jess

    Thanks for the comment! The posole really is good (and it makes great leftovers) :)

  • sairuh

    Wow, this sounds really yummy! I’d imagine that the puréed hominy would make for good creaminess.

    Last year I came up with a variation on posole using dried hominy and guajillo chiles. It can easily be made vegetarian, too. But it does take a loooong time for the corn kernels to cook.

  • Patti

    If you have stock from a previous chicken (heh), and just wanted to start from there, how much stock would you need? It sounds so good . . .

  • 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.

  • 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.

  • Rhea

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