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    Home » Recipes » Chicken » Pozole Blanco (Chicken Pozole) + VIDEO

    Pozole Blanco (Chicken Pozole) + VIDEO

    Last Updated December 5, 2022. Originally Posted November 18, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pozole Blanco, or Chicken Pozole, is a hearty and delicious dish. A traditional Mexican food classic that is perfect for chilly nights.
    Jump to Recipe Print Recipe
    A white bowl of pozole blanco (or chicken pozole) surrounded by the toppings.
    Pozole Blanco, or Chicken Pozole, is a hearty and delicious dish. A traditional Mexican food classic that is perfect for cold, winter night. Watch the Video or see the step-by-step pictures By Mama Maggie's Kitchen

    Pozole Blanco, or Chicken Pozole, in a white bowl surrounded by all the toppings for this Mexican soup.

    Pozole Blanco 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 traditional Mexican soup takes me back to memories of Durango, Mexico.

    It’s comfort food, often served for special occasions, 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.

    This recipe is different from Pozole Rojo which uses a red chile sauce or Pozole Verde which uses a green sauce.

    Raw chicken in a large stock pot.

    • Start by cutting up the main ingredient – a whole chicken.
    • Add all the chicken pieces to a large stockpot.

    Nowadays, you can find a whole chicken cut up at most grocery stores. Or ask your friendly neighborhood butcher to do it for you. Reserve the bones to make chicken broth.

    Half an onion and two garlic cloves in a clay dish over the pot of raw chicken.

    • Add half a white onion and two cloves of garlic to the pot.

    More fabulous flavor to savor. So, do yourself a favor and add these ingredients.

    Pozole Blanco translated into English means “white pozole.”

    You might also see people misspell the word as “posole” or call this dish “posole blanco” or “white posole.” They all mean the exact same thing.

    Water pouring into a pot of raw chicken, onion, and garlic.

    • Add plenty of water (4 quarts of water or more) to the stock pot.
    • Enough to cover the entire chicken.

    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.

    Note: The water will create a delicious chicken broth. You can very well use store-bought broth or water + bouillon. Not a fan of store bought chicken bouillon? Here’s a How to Make Chicken Bouillon, 

    A large pot on a black stove cooking.

    • Put a lid on the pot
    • Cook for 1 hour at medium-high heat.

    Don’t flip your lid. The “P” in pozole stands for “Patience.” You can’t rush the magic of this soup.

    Cooked chicken and chicken broth in a stock pot.

    This is the base for our soup. 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.

    Pro Tips:

    • Use leftover chicken.
    • Use either store-bought chicken broth or homemade chicken broth.
    • Skip to step 8.

    Cooked chicken in a glass pyrex plate.

    • 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.

    Chicken broth in a metal stock pot.

    • 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.

    Two forks shredding chicken.

    Get totally forked! You’re going to need TWO forks to shred the chicken into small bite-sized pieces.

    Word to the Wise: Be sure the chicken is cool enough to the touch. No one wants to get burned. Once you’re done, return it to the pot.

    Hominy in a metal bowl.

    • Drain the can of hominy.
    • Then add it to the pot.

    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.

    Water pouring into a pot of cooked chicken.

    If you didn’t make enough chicken broth, add water or chicken broth.

    This is a soup. It’s soup-er! lol. 

    See recipe card for slow cooker instructions.

    Hand holding a cube of chicken bouillon over a stock pot.

    • Add a cube of chicken bouillon.
    • Add more water.

    If you made plenty of that delicious homemade chicken broth when you were cooking the chicken, you can skip this step.

    You can always use salt instead of bouillon.

    A large stock pot of chicken pozole cooking on the stove.

    • 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.

    How Long Does It Last?

    • In the fridge, this white pozole recipe will lasts up to 5 days.
    • In the freezer, it lasts up to 3 months.

    A white bowl of Pozole Blanco (White Pozole) surrounded by the toppings.

    Toppings:

    • Mexican oregano
    • shredded cabbage
    • cilantro
    • lime wedges
    • chile de árbol
    • radishes
    • white onion

    What are the Different Kinds of Pozoles?

    • Red Pozole: Made with a guajillo chiles and ancho chiles red sauce.
    • 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.

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    Did you make this recipe? Please rate the recipe below!
     

    A white bowl of pozole blanco (or chicken pozole) surrounded by the toppings.

    Pozole Blanco (Chicken Pozole)

    Pozole Blanco, or Chicken Pozole, is a hearty and delicious dish. A traditional Mexican food classic that is perfect for chilly nights.
    5 from 43 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 1 hour 10 minutes
    Cook Time: 50 minutes
    Total Time: 2 hours
    Servings: 6 -8
    Calories: 362kcal
    Author: Maggie Unzueta

    Ingredients

    • 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
    • Lime
    • Cilantro

    Instructions

    • 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.

    Video

    Notes

    Slow Cooker Chicken: Add first 6 ingredients in slow cooker on low for 6 hours. Then transfer the cooked chicken to a large pot to finish the recipe.
    Instant Pot Chicken: Add first 6 ingredients to the instant pot. 35 minutes on high pressure with full release. 
    How Long Does Pozole Blanco Last?
    • In the fridge, pozole lasts up to 5 days.
    • In the freezer, pozole lasts up to 3 months.

    Nutrition

    Calories: 362kcal | Carbohydrates: 18g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 1812mg | Potassium: 274mg | Fiber: 3g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Chicken, Mexican, Recipes, Soups

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Chef Dennis

      August 1, 2020 at 1:39 am

      5 stars
      Oh how I love Mexican dishes, Maggie! This Pozole Blanco looks really delicious.

      Reply
      • Maggie U

        August 3, 2020 at 12:47 pm

        Glad you liked it Dennis!

        Reply
    2. Sue

      August 1, 2020 at 4:01 am

      5 stars
      Wonderful – I love that it can be made in a slow cooker!

      Reply
      • Maggie U

        August 3, 2020 at 12:46 pm

        Isn’t it great? Hope you try it!

        Reply
    3. Andréa Janssen

      August 1, 2020 at 4:21 am

      5 stars
      What a delicious recipe, it looks so great. All those flavors. I’m going to save this for those cold winter nights.

      Reply
      • Maggie U

        August 3, 2020 at 12:46 pm

        It’s delicious. Hope you try it!

        Reply
    4. Christie Gagnon

      August 1, 2020 at 3:11 pm

      5 stars
      Nothing beats some good ole Mexican comfort food – delicious!

      Reply
      • Maggie U

        August 3, 2020 at 12:47 pm

        I think so too. Hope you try this recipe!

        Reply
    5. Michele peterson

      August 1, 2020 at 4:49 pm

      5 stars
      Loved how tender the chicken was in this pozole blanco! Will definitely make again!

      Reply
      • Maggie U

        August 3, 2020 at 12:45 pm

        So glad you enjoyed it Michele!

        Reply
    6. Marina

      August 2, 2020 at 3:45 am

      5 stars
      Love this chicken recipe, so heartwarming

      Reply
      • Maggie U

        August 3, 2020 at 12:44 pm

        It’s delicious. Hope you try it!

        Reply
    7. Debra

      August 2, 2020 at 5:23 pm

      5 stars
      This sounds like the perfect reason to finally try hominy!

      Reply
      • Maggie U

        August 3, 2020 at 12:31 pm

        It is! This recipe is so yummy!

        Reply
    8. Nicole

      November 1, 2020 at 2:21 pm

      5 stars
      I’ve never made Pozole before and I used this recipe and it came out amazing! I paired it with a homemade salsa and I had to force myself to stop eating. So delicious!

      Reply
      • Maggie U

        November 2, 2020 at 11:04 am

        Sounds amazing! So glad you enjoyed this recipe.

        Reply
    9. Ana

      January 3, 2021 at 11:27 am

      5 stars
      Made this today and it was so good! reminded me of my mom’s pozole! it was my first time making pozole and definitely will be making this again! Also, love eating my pozole with a side of tostadas and lots of lime!

      Reply
      • Maggie U

        January 5, 2021 at 1:22 pm

        So good right? We love this one too

        Reply
    10. Linda

      February 14, 2021 at 11:53 am

      5 stars
      Great recipe!!! Thanks! My husband who is from Mexico has been asking me to make this (he can not cook at all). I had seen other recipes, some red, and some green, but he was very adamant that it had to be white. This is a great recipe, authentic as to where my husband is from.

      Reply
      • Maggie U

        February 15, 2021 at 11:37 am

        Hope you try it! I think your husband will love it!

        Reply
    11. Melody

      April 16, 2021 at 12:57 pm

      5 stars
      I LOVE pozole. I’ve been missing pozole because I’ve been trying to eat less pork. I had never heard of this version! Made last night – and it’s a keeper!!! Hit the spot! Thank you- love your posts and recipes 🙂

      Reply
      • Maggie U

        April 19, 2021 at 1:05 pm

        Thank you very much! So glad you enjoyed this recipe

        Reply
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