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.
Prep Time1 hour hr 10 minutes mins
Cook Time50 minutes mins
Total Time2 hours hrs
Course: Dinner
Cuisine: Mexican
Servings: 6 -8
Calories: 362kcal
Add all the chicken pieces to a large stock pot.
Add ½ 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.
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.
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