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A white bowl of pozole blanco (or chicken pozole) surrounded by the toppings.
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5 from 15 votes

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 hr 10 mins
Cook Time50 mins
Total Time2 hrs
Course: Dinner
Cuisine: Mexican
Servings: 6 -8
Calories: 362kcal

Ingredients

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