Pozole Blanco, or Chicken Pozole, is a hearty and delicious dish. A classic Mexican food recipe that is perfect for cold, winter nights. Watch the VIDEO or see the step-by-step pictures below.
Pozole Blanco (Chicken Pozole) is one of those dishes that brings a big smile to my face. Just the thought of coming home to the nostalgic aroma of this soup takes me back to my family’s ranch in Durango, Mexico. It’s a comfort food that I love to make for my family. I don’t think this recipe is hard at all. It just takes time, and you can very easily make it in the slow cooker.
Start by cutting up a whole chicken. Or ask your friendly neighborhood butcher to do it for you. That’s what he’s there for. I reserve the back of the chicken because it has a lot of flavor and super healthy nutrients. Add all the chicken pieces to a large stock pot.
Add half an onion and two garlic cloves to the pot. More fabulous flavor to savor. So, do yourself a favor and add these ingredients. Personally, I wouldn’t do more than two cloves of garlic. However, you can use one full onion.
Add plenty of water to the stock pot. Enough to cover the entire chicken. This chickie is not afraid of the water. No floaties necessary. She loves to swim. You don’t need to use an entire chicken. If you are partial to only white meat, then use only chicken breast. If you prefer dark meat, use legs, thighs, or both.
Put a lid on the pot and cook for 1 hour. Don’t flip your lid. Pozole Blanco (Chicken Pozole) takes time. The “P” in pozole stands for “Patience.” You can’t rush the magic of this soup. You can also do this in the slow cooker. Or if you need it done quicker, you can also use an instant pot or pressure cooker.
This is the soup base for our Pozole Blanco (Chicken Pozole). It is THE Chicken Soup for your Mexican soul. Comforting. Nourishing. Your skills are flourishing when you master this traditional dish. It’s an essential step. Some people will skip it and instead use store-bought chicken broth. The commercially-made stuff is often overly salted. You want to be in control of your dish.
Once it is thoroughly cooked, remove the chicken from the pot. Place in a glass Pyrex plate or a heat-resistant container. Let it cool slightly. You should be the only hot chick in the kitchen. 😉 Unless, of course, you’re a hot guy.
Remove the onion and garlic from the stock pot. Reserve all of the liquid from the cooking process. Taste it for salt. That stuff is liquid gold. You have a pot of gold, and you’re not even a leprechaun. No rainbow required.
Get totally forked! You’re going to need TWO forks to shred the chicken into small bite-sized pieces. Be sure the chicken is cool enough to the touch. No one wants to get burned. Once you’re done, return the chicken to the pot.
Drain the can of hominy. Then add it to the pot. I like to rinse my hominy before adding. It might be an unnecessary step, but I don’t want any of that yucky can flavor. You want harmony from your hominy. That’s just me though. To each their own.
Add water …. H2O, agua, wet stuff, something your towel soaks up. In this case, we need water for our yummy Pozole Blanco (Chicken Pozole). After all, this is a soup. It’s soup-er! lol.
Add a cube of chicken bouillon. If you made plenty of that delicious broth when you were cooking the chicken, you can skip adding the water from the previous step and the chicken bouillon. If you don’t want to use chicken bouillon at all, you can also substitute with salt. We tend to cook with a lot of chicken bouillon in our traditional Mexican dishes.
Cover the stock pot and bring to a boil. Let it simmer for 45 minutes. Your house will smell amazing! Your neighbors will envy you, and your family will love you. Love is all you need, or so the Beatles have told me.
For me, the toppings is what makes a good Pozole Blanco (Chicken Pozole). I like to add oregano, shredded cabbage, cilantro, lime, chile de árbol, radishes, and onion. Whatever tasty toppings you like to add is up to you.
What are the Different Kinds of Pozoles?
If you order pozole at a restaurant, you will get a soup with hominy. The toppings will be similar to the ones mentioned above.
However, they might differ in protein depending on where you go. You might get chicken or pork, or both. You can also order without any meat for a vegetarian option.
The biggest difference is what is added to the soup that will change the color of the pozole.
Red Pozole: Made with a guajillo and ancho chiles red sauce. Get my recipe.
Green Pozole: Made with a green chile sauce of pepitas, poblano peppers, cilantro, or serranos.
Pozole Blanco: A basic soup with no chile sauce added. However, chile can be added as a topping. (See my recipe below)
Pozole Negro: Made with huitlacoche, or a black mushroom fungus. Sometimes served with black beans.
For the next Mexican Independence Day (September 16th), make green, white, and red pozoles. These are, as you know, the colors of the Mexican flag.
Don’t forget to watch the Pozole Blanco Video
- 1 whole chicken, chopped into pieces.
- ½ onion
- 2 garlic cloves
- 1 tablespoon salt
- ½ teaspoon ground pepper
- 10-12 cups of water, divided
- 4 cups canned hominy, drained and rinsed
- 1 tablespoon dried oregano
- 1 cube of chicken bouillon, or substitute for chicken broth
- Optional Toppings:
- Diced Onions
- Dried Oregano
- Shredded Cabbage or Lettuce
- Chile de Arbol
Add all the chicken pieces to a large stock pot.
Add 1/2 onion, 2 garlic cloves, salt and pepper.
Add water. About 5-6 cups. Enough to cover the entire chicken.
Put a lid on the pot and cook for 1 hour.
Remove the chicken from the pot and let cool slightly.
Reserve all the liquid.
When the chicken is cool enough to handle, shred.
Return the shredded chicken to the pot.
Add the hominy and oregano.
Pour remaining water into the pot.
Add chicken bouillon.
(You can omit the chicken bouillon and use chicken broth instead).
Cover and bring to a boil.
Reduce heat and cook for 45 minutes.
Serve and add desired toppings.
You can cook the chicken in the slow cooker on low for 6 hours. Then transfer the cooked chicken to a large pot to finish the recipe.
Disclosure: This post contains affiliate links.
More Mexican Soups and Stews
Birria de Res, or Mexican Beef Stew
Mexican Fish Soup, or Caldo de Pescado
Roasted Poblano Corn Soup
Sopa de Habas, Mexican Lima Bean Soup
Mexican Lentil Soup, or Sopa de Lentejas
Mexican Star Soup, or Sopa de Estrellitas
Sopa de Letras, or Mexican Alphabet Soup
Caldo de Verduras, or Mexican Vegetable Soup
Caldo de Pollo, or Mexican Chicken Soup
Caldo de Camarón – Mexican Shrimp Soup
Caldillo Durangueño, a Traditional Beef Stew from Durango, Mexico
Sopa de Conchas