Amazing 8-serving Chicken Pozole secret

If you are anything like me, you crave deep, authentic Mexican flavor but often don’t have an entire afternoon to dedicate to simmering pots. That’s where this recipe for the best Slow Cooker Red Chicken Pozole swoops in to save the day! I’m Anna, and I love sharing simple, flavorful chicken recipes that make everyday cooking easier and a whole lot more joyful for busy home cooks like us.

This isn’t just another soup; it’s a rich, savory stew packed with tender chicken, plump hominy, and that gorgeous, earthy red chile broth. The beauty of using the slow cooker is that you toss everything in before work, and when you walk back through the door, dinner is practically done. It tastes like it simmered for hours, but honestly, the prep takes maybe ten minutes. Trust me, this easy method delivers huge flavor without the constant attention. You’re going to love how this Chicken Pozole fills your house with the best smells!

Essential Components for Your Chicken Pozole

Getting a great stew going is all about having the right players on the field before you start. Don’t worry, this list isn’t scary! Since we’re using the slow cooker, the prep work is minimal. I always lay everything out before I even turn the machine on. Remember, using good quality enchilada sauce makes a huge difference in the final broth!

Ingredient List for Authentic Chicken Pozole

Here is exactly what you need to gather up. I always make sure my hominy is drained and rinsed well before it goes in—it keeps the final broth cleaner.

Item	Amount & Preparation
Chicken	2 pounds boneless skinless chicken thighs
Onion	1 large yellow onion, diced small
Garlic	4 cloves, minced
Enchilada Sauce	2 cups red enchilada sauce (good quality!)
Broth	4 cups chicken broth
Hominy	2 cans white hominy (15 oz each), drained and rinsed
Spices	1 Tbsp chili powder, 2 tsp Mexican oregano, 1 tsp cumin, 1 tsp cocoa powder, 1 tsp kosher salt
Garnishes	2 cups shredded cabbage, 6 radishes (sliced), 1 bunch cilantro (chopped), 2 limes (cut into wedges)

Necessary Tools for Easy Chicken Pozole

You don’t need a mountain of fancy gadgets for this stew, which is the best part! The star tool here is your slow cooker. Make sure you have at least a 6-quart model ready to go. You’ll also need a sharp knife for chopping up those fresh garnishes later on, and a couple of forks for shredding the chicken when it’s done. That’s it—simple setup for incredible Chicken Pozole!

Preparing the Flavor Base for Chicken Pozole

This is where the magic starts, and I mean that literally, because we are relying on time, not frantic stirring! Getting the flavor base right in the beginning means you can walk away and forget about it until dinner time. It’s so satisfying to see all those simple spices ready to steep into something spectacular.

Setting Up the Slow Cooker

First things first, get those beautiful chicken thighs right into the bottom of your slow cooker insert. Don’t worry about cutting them up yet! Now, we layer the flavor. Take your diced onion and minced garlic and sprinkle them over the top of the chicken. Then, grab all those dry spices—the chili powder, oregano, cumin, cocoa powder, and salt—and dust everything evenly over the chicken and veggies. That little bit of cocoa powder sounds strange, I know, but trust me, it deepens the red chile color and richness in this Pozole without tasting like chocolate!

Building the Red Chile Broth

Next up are the liquids. Pour in the red enchilada sauce right over the top of everything you just layered. Then, top it off with the chicken broth. Once those liquids are in, grab a wooden spoon and give everything a very gentle stir around the edges. We don’t want to mash the chicken yet, just make sure those spices get a chance to start mingling with the liquid. Cover it up, and we are ready for the long, slow simmer!

Cooking Time and Chicken Safety in Your Chicken Pozole

Now that everything is nestled in the slow cooker, our job is mostly done! This is the best part about using this method for our Chicken Pozole—it practically cooks itself. But even when we step away, we still need to be smart about cooking times and making sure the chicken is perfectly safe to eat when it’s done. I always set a timer on my phone so I don’t forget to check it right on schedule.

Slow Cooker Cooking Durations

If you need dinner fast, set your slow cooker to High, and you’re looking at about 4 hours. If you have a little more flexibility, cook it on Low for about 7 hours. Both settings will get the chicken fall-apart tender, but the Low setting really allows those spices to bloom beautifully into the broth. Either way, it’s mostly hands-off time for you!

Confirming Chicken Doneness

Safety first, always! When the time is up, you need a quick check. Grab an instant-read thermometer—it’s the best tool for peace of mind. Slide that thermometer into the thickest part of the largest chicken thigh. We are looking for an internal temperature of 165°F (74°C). If it hits that mark, the chicken is perfectly cooked and ready for shredding!

Shredding and Finishing the Chicken Pozole

Okay, the chicken is cooked, and the house smells incredible! Now we just have a few quick steps to get this Chicken Pozole bowl ready for dinner. The texture of the meat is going to be amazing because the slow cooker has done all the hard work breaking down those thighs.

Shredding Technique for Tender Meat

Carefully move the cooked chicken thighs out of the slow cooker and onto a clean cutting board. Don’t drain that beautiful broth yet! I find it easiest to shred the meat while it’s still piping hot—it just pulls apart so much cleaner. Grab two forks, and pull that chicken until it’s shredded into nice, bite-sized pieces. It should practically fall apart when you look at it!

Incorporating Hominy and Final Simmer

While you’re shredding, quickly drain and rinse your two cans of white hominy under cold water. This cleans off any excess starch. Add the shredded chicken right back into the slow cooker broth, and stir in the rinsed hominy. Cover it up and let it cook on High for just 20 more minutes. This short simmer lets the hominy warm through and soak up all that amazing red chile flavor for your final Pozole.

Serving Suggestions for Chicken Pozole

This stew truly shines when it hits the table, because the garnishes are non-negotiable for getting that authentic crunch and brightness! Think of the broth as the cozy base, and the toppings as the fun, fresh explosion of Mexican flavor. Don’t skip these steps; they bring the whole Pozole experience together!

Fresh Toppings Preparation

While the stew is taking its final little simmer, get your toppings ready. You want about 2 cups of green cabbage shredded super thinly—that gives you the best texture contrast against the soft hominy. Slice up your radishes thinly, chop up that entire bunch of fresh cilantro, and cut your two limes into nice wedges. These fresh ingredients are what cut through the richness of the red chile broth perfectly.

Building the Perfect Bowl

When it’s time to eat, ladle that piping hot Chicken Pozole into sturdy bowls. Now, everyone customizes their own! Start by piling on a generous mound of the shredded cabbage right on top. Add a sprinkle of cilantro and a few slices of radish. Finally, squeeze that fresh lime juice right over everything—it wakes up all the flavors instantly!

Don’t skip these steps; they bring the whole Pozole experience together!

Frequently Asked Questions About Red Chicken Pozole

I get so many great questions about tweaking this recipe for different needs! It’s designed to be flexible, but there are a few spots where sticking close to the original plan really pays off. Here are the things readers ask me most often when they are getting ready to make their first batch of this easy Chicken Pozole.

Can I Use Chicken Breasts Instead of Thighs in Chicken Pozole?

You sure can substitute chicken breasts for the thighs, but I have to give you a heads-up! Thighs stay much juicier and shred more tenderly after simmering for hours in liquid. If you use breasts, watch them closely! They can dry out faster. If you see them hitting that 165°F mark, pull them out right away so they don’t get tough before you shred them for your Pozole.

How Can I Adjust the Spice Level in This Chicken Pozole?

This recipe uses a standard amount of chili powder, but everyone’s spice tolerance is different, right? The easiest way to control the heat in this Red Chicken Pozole is by playing with that chili powder measurement. If you like it mild, start with just half a tablespoon. If you want a real kick, add another half teaspoon! You can also always add a dash of your favorite hot sauce right into your individual bowl at serving time, which keeps the main pot family-friendly.

What Kind of Hominy Works Best for This Recipe?

I specifically called for white hominy because I love how it looks against the deep red broth, but yellow hominy works perfectly fine too! The flavor difference is really minimal, so use whichever you find first at the store. The most important thing is that you buy canned hominy, and that you drain and rinse it really well before adding it for that final simmer. That rinsing step cleans off the canning liquid so your Pozole broth stays clear.

Storing and Reheating Leftover Chicken Pozole

One of the best things about a big pot of stew is having leftovers the next day—the flavors actually deepen overnight! This Chicken Pozole keeps beautifully, making it perfect for meal prepping lunches for the week. Just remember to store the fresh toppings separately! You don’t want soggy cabbage sitting in the fridge with the soup base.

When you are ready to enjoy it again, just pull it out of the fridge. The reheating process is super quick, and you’ll have that amazing savory aroma filling your kitchen all over again. It’s almost better the second day, I swear!

Storage/Reheating	Details
Storage Time	Up to 4 days in an airtight container in the refrigerator.
Freezing	Yes! It freezes well for up to 3 months. Use freezer-safe containers.
Reheating on Stovetop	Medium heat, stirring occasionally until hot throughout. May need a splash of water or broth.
Reheating Microwave	Cover loosely and heat in 1-minute intervals, stirring in between.

Estimated Nutritional Data for Chicken Pozole

I always like to include a quick look at what’s in a serving of our Chicken Pozole, just so you know what you are feeding your family. Remember, these numbers are estimates based on the 8 servings this recipe yields, and they don’t include any of those delicious toppings we added, like extra cabbage or radishes. This is a really satisfying, high-protein meal!

Nutrient	Approximate Value
Calories	295
Protein	28g
Total Fat	11g
Total Carbohydrates	22g

Tell Me What You Think of This Chicken Pozole

I truly hope this easy slow cooker recipe brings some big, comforting flavor to your busy weeknights! I put my heart into making this Chicken Pozole simple and delicious for you. If you try it out, please pop down below and leave a comment telling me how it went. I love hearing about your family’s dinner success stories!

Print