Let’s Talk Soup: Why This Chicken Pozole Is a Winner Around Here

Alright, friend, pull up a chair—I’ve been meaning to share my Easy Chicken Pozole recipe for ages. Honestly, I stumbled into this dish one chilly Saturday when the pantry was, sort of, in that ‘whoops, forgot the grocery run’ state. My cousin Josie basically strong-armed me into making pozole years ago, claiming it was the cure for everything from hangovers to heartbreaks (jury’s still out). She’s not entirely wrong, though—I’ve whipped this up for lazy Sundays, last-minute potlucks, and a couple of “please bring something warm!” text threads. Fair warning: my family inhales bowls of this; you’d think it was gold dust.

Oh, and don’t worry if you mess up the order you’re supposed to add things in. It’s really, really forgiving (kinda wish more things in life were like that). If you’re craving comfort, but don’t want to spend all afternoon stirring a pot, let’s buckle up for some soup shenanigans.

Why You’ll Love This Soup (Or At Least Really Like It)

I make this when the weather outside is doing its moody thing (yeah, I’m looking at you, Midwestern springs). My family goes crazy for it because it’s hearty without feeling like a gut bomb. And when I say “easy,” I mean, you could almost make it with your eyes closed (please don’t though, boiling liquids and all that). Sometimes I’ll use rotisserie chicken because I’m tired or, you know, Netflix dropped a new season of something and I’m distracted. (Confession: I once grabbed frozen corn instead of hominy. Not the same, but not the end of the world.) You get the picture.

What You’ll Need (And Substitutions I Swear By)

About 2 cups cooked chicken: Rotisserie, poached, leftover grilled—I’ve used them all. Pulled apart is best, but diced works in a pinch.
1 large onion, chopped: My grandmother would insist on yellow onions. Honestly, any old onion will do.
3 cloves garlic, minced
1-2 jalapeños, seeded & diced: Sometimes a serrano if I want a bigger kick. Or none at all for the chilli-averse.
1 can (about 25 oz) hominy, drained: I’ve tried fresh hominy—it’s good, but canned is just fine. Goya, Bush’s, whatever is cheap.
1 teaspoon dried oregano
1 teaspoon ground cumin
6 cups chicken broth: Homemade if you’re feeling ambitious, store-bought if you’re not. (Low sodium preferred.)
Salt and pepper: To taste—be generous here.
1/2 head cabbage, shredded (optional but I always add it)
Radish, sliced, lime wedges, chopped cilantro, avocado, tortilla chips (for garnish): Pick and choose.

How To Make This in a Way That Won’t Stress You Out

Grab your big soup pot. Drizzle in a bit of oil. Sauté onion on medium heat till soft (5-7 min), chuck in garlic, jalapeños, oregano, and cumin. Stir and smell that goodness. Don’t freak if it’s a blob—it straightens out.
Toss in the chicken. Mix it around so it can drink in some flavor. Here’s where I usually sneak a taste. Add salt and pepper, then dump in the hominy and pour over the broth. Give it a good stir.
Bring the whole shebang to a gentle boil, then turn down and let it bubble away on low for 20 minutes (sometimes I zone out and let it go longer; nobody’s yelled at me yet). Actually, I find it works better if you give it at least 30 minutes for the flavors to get all cozy. Up to you.
If you’re adding cabbage, now’s the time. Dump it in for the last 5ish minutes—you want it to soften but not become total mush. But hey, if you like mush, I’m not judging.
Ladle into bowls, pile on whatever toppings you like. Some people dive in with chips, others with a fork. Wild world out there.

Some Notes I Learned The Hard (and Funny) Way

Hominy straight from the can is fine, just rinse it well unless you want things a bit… funky.
If your broth tastes blah, a splash of lime perks everything up. I forgot this once and it was, well, just soup.
Chopping cabbage with dull knives is a downer—use a sharp one or just rip it by hand. Not the end of the world.

Variations I’ve Tried Out (And One I Gave Up On)

Green pozole: Blended a bunch of tomatillos and added them after the onions. Not bad, though I missed the red color.
Veggie version: Skipped chicken, tossed in mushrooms—honestly, didn’t hate it! Just needs more salt and lime.
Bean swap: Tried pinto beans instead of hominy once. Wouldn’t recommend. Something gets lost in translation there.

Don’t Have Everything? Here’s What You Can Use Instead

No fancy Dutch oven? No biggie—just use the biggest pot you have. I’ve cooked this in an Ikea saucepot that’s battered from years of stews and it survived to tell the tale. If you don’t have a sharp knife, go wild with kitchen scissors for herbs (I do this more than I probably should).

What About Leftovers? (If You Have Any)

Technically, you can store this in the fridge for about three days in any lidded container you have (Tupperware, an old ice cream tub, you name it). But honestly, in my house it never lasts more than a day! It freezes okay, but I think it tastes better the next day—just my two cents.

How We Serve It: Our Wintry Weekend Ritual

We go a little toppings-crazy: radishes, a mountain of cilantro, sliced avocado, loads of lime, and a small mountain of crunched up chips (Tostitos or, when I’m trying to impress, homemade fried tortillas). On Christmas Eve, my uncle likes to drop a little spoonful of hot sauce in his. To each their own.

Stuff I Wish I Knew the First Time—Pro Tips From Me

I once tried rushing the simmering and regretted it—flavors were just “meh.” Better to give it a little patience.
Don’t go overboard with jalapeños unless the whole table enjoys heat. Trust me, learned that one the spicy way.
Actually, a little extra lime right before serving makes all the difference—I forget this sometimes, even now.

Seriously, Though—People Ask Me These Things All the Time

Can I use pork instead of chicken?
Oh, for sure! Pork shoulder is classic. Just simmer until it’s fall-apart tender. Honestly, chicken’s just easier on busy days.

Do I have to use hominy?
I get this one a ton. You can technically swap it for corn… but it won’t be pozole, just corn soup (good, but not the same).

Spicy or not?
It’s all in the jalapeños—leave them out for kiddo-friendly bowls. Add extra if you want it to bite back. Or, like my neighbor does, serve hot sauce on the side so everyone can do their own thing—solid move, really.

Where do you get hominy?
Grocery stores or order online—my favorite is from MexGrocer. Some folks use Goya.

Can I freeze it?
Yep! Soups usually freeze well. But I do notice the cabbage gets a tad floppy after thawing; your call.

Do I really need cabbage?
Not at all. I love the crunch, but I admit I skip it if there’s none around.

Anyway, thanks for listening to my Pozole Ted Talk. If you want to get more old family recipes (with my usual side of rambling), you should check out Isabel Eats’ green version—it’s not mine, but it’s good!

Easy Chicken Pozole