Chicken Pozole (Pozole de Pollo)

Very often in Mexico, pozole is made with pork; but you will find that pozole can also be delicious made with chicken... Serve the same way as you would serve a traditional pozole: roasted radishes, lettuce, onion, cilantro, lemon and chiles.

| Yield: 8 bowls | Preparation: | Cooking: | Total time: | | by:

Recipe for Pozole with Chicken


* 2 lb. chicken breasts, or thighs; boneless and skinless
* 4 tablespoons vegetable oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 8 cups chicken broth
* 3 cups water
* 1 teaspoon dried oregano
* 2 teaspoons salt
* 4 tablespoons chile powder (or to taste)
* 3 cups pre-cooked hominy, rinsed and drained
* 10 tostadas


1) Heat up 2 tablespoons oil in a wide and deep skillet over medium-high heat. Add chicken breasts and fry them until their color changes, or about 20 minutes. Let them cool down and then shred with knife and fork.

2) Heat the remaining 2 tablespoons oil in same skillet over medium-high heat. Fry the chopped onion and garlic for about 5 minutes. Put the shredded chicken back to the skillet, add chicken broth, water, oregano, salt and chile powder. Reduce heat to low, cover and cook for 90 minutes.

3) Add the precooked and drained hominy and simmer until tender, or about 15 minutes. Check seasoning and adjust to your taste; add more chile powder and salt if desired. Serve in bowls with one tostada one the side.

mexican recipes