Quick Chicken Pozole combines hominy, shredded chicken, a seasoned, flavorful broth, and plenty of toppings — ready in about 20 to 30 minutes.
author’s note
The 20-Minute Dinner That Feels Like a Fiesta!
I wanted a fresh addition to our weeknight rotation that felt lively and interactive. Pozole (also spelled posole) is a traditional Mexican soup or stew. This recipe takes the verde (green) approach and uses shredded chicken for a fast, bright Chicken Pozole Verde.
Setting out tortilla chips, lime wedges, cilantro, and avocado turned dinner into a DIY toppings bar. Everyone loved building their own bowls — it quickly became a family favorite.
Quick Tip
If you prefer a red pozole, try a rojo-style pozole recipe and swap in chicken if you like. Rojo typically uses pork but adapts well to chicken.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Hominy | Swap with 1½ cups frozen corn if hominy isn’t available |
| Shredded Chicken | Use pre-cooked or rotisserie chicken for a fast finish; you can also cook chicken in the pot first |
| Green Chiles | Choose mild for kids, hot for heat lovers |
| Chicken Stock | Use a high-quality stock or bone broth for more depth |
| Chili Powder | American-style chili powder keeps flavors mild and familiar |
Chicken Pozole Toppings
Pozole shines with toppings — set out a toppings bar so diners can customize their bowls.
- Tortilla chips — great for scooping
- Fresh lime wedges — bright acidity
- Avocado slices or guacamole — for creaminess
- Fresh cilantro — bright herb flavor
- Crumbled Cotija cheese
- Thinly sliced radishes — crunchy contrast
- Shredded cabbage or romaine — added crunch
- Raw onion — white, yellow, or red
- Mexican crema or sour cream
My favorite combo: tortilla chips, a squeeze of lime, avocado, raw onion, and a sprinkle of Cotija.
Recipe Tips
- Spice Control: Start with mild green chiles and chili powder if serving kids; add cayenne or hot chiles for more heat.
- Time Saver: Rotisserie or pre-cooked shredded chicken cuts prep to 20 minutes.
- Broth Quality: A flavorful chicken stock or bone broth improves the soup’s depth.
- Texture: Toppings are essential for crunch and brightness — don’t skip them.
More Easy Soup Recipes:
Soups And Stews
Cheeseburger Soup
Soups And Stews
Black Bean Soup Recipe
Soups And Stews
Salsa Verde Chicken Soup
Soups And Stews
Chicken Corn Chowder Recipe
Chicken Pozole
Equipment
- Blender
- Large pot
Ingredients
- 2 (4-ounce) cans mild diced green chiles, undrained
- 4 cups chicken stock, divided
- 2 tablespoons vegetable oil (or olive oil)
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 3/4 teaspoon chili powder
- Salt and pepper to taste
- 1 (15.5-ounce) can golden hominy, drained and rinsed (or 1½ cups frozen corn)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 dried bay leaf
- 1½ cups shredded cooked chicken
- 1/4 cup finely chopped cilantro (optional)
- Toppings as desired (see notes)
Instructions
- Add both cans of green chiles (including the liquid) and 1 cup of chicken stock to a blender. Blend until smooth and set aside.
- Heat oil in a large pot over medium heat. Whisk in flour and all spices (cumin, garlic powder, oregano, onion powder, chili powder, plus salt and pepper). Whisk until the mixture simmers and bubbles, cooking for 1–2 minutes to toast the spices.
- Slowly whisk in the blended chile mixture until fully incorporated. Let the sauce return to a simmer and thicken. Stir in the drained hominy, drained black beans, the remaining 3 cups of chicken stock, and the bay leaf. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 10 minutes.
- Stir in the shredded chicken just to warm it through. Remove from heat, stir in optional cilantro, discard the bay leaf, and taste to adjust seasonings.
- While the soup simmers, prepare toppings. Ladle soup into bowls and let everyone add their favorite toppings. Store leftover soup (without toppings) separately in the fridge.
Recipe Notes
Note 1: Fire-roasted green chiles add extra flavor with no extra work. Choose mild if you want less heat.
Note 2: Using pre-cooked or rotisserie chicken keeps this a quick 20–30 minute meal. If you prefer to cook raw chicken in the pot, season and sear 1 lb boneless skinless chicken breasts 3–4 minutes per side until cooked through, rest, then shred and proceed with the recipe.
Note 3 – Toppings: Corn tortilla chips, fresh lime wedges, diced avocado or guacamole, fresh cilantro, shredded cabbage or lettuce, thinly sliced radishes, diced raw onion, crema or sour cream, and Cotija cheese are all excellent choices. Pozole is meant to be topped abundantly.
Storage: Store pozole without toppings in an airtight container in the fridge for 3–4 days. Freeze (without toppings) for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
Serving: 1 | Calories: 425 kcal | Carbohydrates: 56 g | Protein: 22 g | Fat: 13 g | Fiber: 13 g
Nutrition information is an approximation and should be used as a guideline.
Storage
- Fridge: Store pozole (without toppings) in an airtight container for up to 3–4 days.
- Reheat: Warm gently on the stove or in the microwave, covered.
- Freezer: Freeze (without toppings) for up to 3 months; thaw overnight in the refrigerator before reheating.