Easy Chicken Pozole

Easy Chicken Pozole

from isabeleats.com
Dinner
250 min
8 servings
286 kcal / serving

An easy chicken pozole made with a rich red chile broth, hominy, and tender shredded chicken. One of the best Mexican soups ever!

Ingredients

  • 2 poundsboneless skinless chicken breasts, (cut into large chunks)
  • 4 cupschicken broth
  • 1batch authentic red enchilada sauce ((about 2 cups))
  • ½ smallyellow onion, (finely diced)
  • 4 clovesgarlic, (minced)
  • 1 tablespoonchili powder
  • 2 teaspoonsground cumin
  • 1 teaspoonkosher salt, (plus more to taste)
  • 2cans white hominy, (drained and rinsed)
  • 1 tablespoondried mexican oregano
  • for topping: thinly shredded cabbage, cilantro, diced onions, lime wedges, sliced radishes, mexican oregano

Directions

  1. 1

    Add the chicken, broth, enchilada sauce, onion, garlic, chili powder, cumin, and salt to a large slow cooker. Stir to combine.

  2. 2

    Cover and cook for 5 ½ hours on LOW or 3 ½ hours on HIGH.

  3. 3

    Transfer the chicken onto a large plate or cutting board using a slotted spoon, and shred with two forks.

  4. 4

    Add the shredded chicken back to the slow cooker along with the hominy and oregano. Cover and cook for another 30 minutes.

  5. 5

    Serve the posole in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.