Chicken Pozole Recipe

I absolutely love how this reimagined chicken pozole recipe brings such vibrant flavor and heartiness to our table, especially on chilly evenings.

The deep, savory aroma of roasted chilies and hominy simmering on the stove truly makes my kitchen feel like the coziest place to be. This easy recipe transforms a classic Mexican stew into a satisfying, family-friendly meal, perfect for busy weeknights when you still want something delicious and homemade. You’re about to discover a truly special, comforting dish.

Ingredient Selection & Purpose

• Halal Boneless, Skinless Chicken Thighs (500 g / 1.1 lb): Provides tender, juicy protein that shreds beautifully.
• Halal-Certified Chicken Stock (1.5 L / 6 cups): The rich, flavorful base for simmering everything together. (Vegetable broth can be used for a lighter take).
• White Onion, quartered (1 large / 200 g): An aromatic base for poaching chicken, adding sweetness.
• Garlic, smashed (4 cloves): Infuses the chicken poaching liquid with foundational flavor.
• White Hominy, drained & rinsed (2 cans / 425 g/15 oz each): The essential corn component, giving a unique, chewy texture and filling body.
• Masa Harina (20 g / 2 tbsp): A touch helps bind the ‘cake’ mixture and adds traditional corn flavor.
• Ground Cumin (5 g / 1 tsp): Earthy warmth, a core spice.
• Ground Coriander (5 g / 1 tsp): Bright, citrusy notes that complement the chilies.
• Dried Mexican Oregano (3 g / 0.5 tsp): Pungent, peppery, distinct from Mediterranean oregano.
• Smoked Paprika (3 g / 0.5 tsp): Adds a subtle smoky depth to the chicken mixture.
• Neutral Oil (30 ml / 2 tbsp): For roasting vegetables and sautéing the sauce base (canola or grapeseed works well, or use olive oil if that’s what’s in your pantry).
• Salt and Freshly Ground Black Pepper: To season and enhance all flavors.
• Dried Guajillo Chilies (60 g / 8-10, destemmed & deseeded): Provides a mild, fruity flavor and a beautiful red color.
• Dried Ancho Chilies (30 g / 2-3, destemmed & deseeded): Brings rich, smoky, and slightly sweet notes to the chili reduction.
• Dried Árbol Chilies (5 g / 10-12, destemmed, optional): For a touch of heat; adjust to your family’s preference.
• Roma Tomatoes, halved (2 large / 250 g): Adds natural sweetness and acidity when roasted.
• Tomatillos, husked & halved (3 medium / 200 g): Offers a tangy, bright counterpoint to the rich chilies.
• White Onion, roughly chopped (0.5 medium / 100 g): Roasted for a sweet, caramelized base for the sauce.
• Garlic, peeled (3 cloves): Roasts to a mellow, sweet flavor.
• Apple Cider Vinegar (15 ml / 1 tbsp): Brightens the chili reduction and adds a zesty finish.
• White Hominy for Crispy Garnish (1 can / 425 g/15 oz): Fried until golden and crisp, offering a delightful texture contrast.
• Neutral Oil for Frying (250 ml / 1 cup): For achieving that perfect crispy hominy.
• Red Onion, very finely diced (0.5 small): For a vibrant, quick-pickled garnish.
• Apple Cider Vinegar for Pickling (60 ml / 4 tbsp): Creates a tangy brine for the pickled onions.
• Water for Pickling (30 ml / 2 tbsp): Dilutes the pickling brine.
• Sugar for Pickling (5 g / 1 tsp): Balances the acidity in the pickled onions.
• Salt for Pickling (2 g / 0.5 tsp): Enhances flavor in the pickled onions.
• Fresh Cilantro Microgreens or chopped Cilantro (20 g / 1/4 cup): For a fresh, herbaceous garnish and pop of color.

Health-driven versions:

• Opt for organic ingredients like chicken and produce for a cleaner, wholesome meal.
• Using low-sodium broth contributes to heart health.
• Pair with extra fresh vegetables instead of carb-heavy sides for a balanced, high-fiber plate.

Practical substitutions and swaps:

• For a plant-based version, consider cannellini beans or shredded jackfruit instead of chicken, using vegetable broth.
• If you’re aiming for a lower-carb option, add extra shredded cabbage to the main dish mixture, adjusting for texture.
• This chicken pozole recipe is naturally dairy-free; simply ensure your chosen garnishes are too.

Seasonal picks and market-fresh notes:

• Fresh radishes and cilantro are essential for vibrant flavor and crunch.
• In season, garden-fresh Roma tomatoes and tomatillos will make your sauce sing.

Easy Preparation Method

Step 1: Prep your chiles (20-30 mins)

Destem and deseed the guajillo, ancho, and optional árbol chilies. Place them in a heatproof bowl, cover with boiling water, and let them rehydrate for 20-30 minutes until they feel soft and pliable, releasing their aromatic oils. Drain them, reserving some soaking liquid for later use.

Step 2: Cook chicken and roast vegetables (40-50 mins)

In a large pot, combine chicken thighs, chicken stock, quartered white onion, and smashed garlic. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for 25-30 minutes, or until chicken is tender (internal temperature 74°C/165°F) and pulls apart easily. Remove chicken, shred finely, and set aside; strain and reserve the poaching liquid. While the chicken cooks, preheat your oven to 200°C (400°F). On a baking sheet, toss Roma tomatoes, tomatillos, roughly chopped white onion, and peeled garlic cloves with 15 ml (1 tbsp) neutral oil. Roast for 15-20 minutes until they’re softened and slightly charred, releasing a sweet, smoky fragrance.

Step 3: Simmer the Spiced Chili Reduction (40-60 mins)

In a blender, combine the rehydrated chilies, roasted vegetables, 250 ml (1 cup) of the reserved chicken poaching liquid, ground cumin, ground coriander, and dried Mexican oregano. Blend until very smooth, adding more reserved chili soaking liquid or chicken stock if needed for a pourable consistency. Heat 15 ml (1 tbsp) neutral oil in a large saucepan over medium heat. Pour the blended chili mixture through a fine-mesh sieve into the saucepan, pressing down on solids to extract all liquid. Bring to a simmer, add 15 ml (1 tbsp) apple cider vinegar and salt to taste. Reduce heat to low and simmer gently for 20-30 minutes, stirring occasionally, until the sauce thickens slightly and deepens in flavor; it should beautifully coat the back of a spoon. Set aside 125 ml (0.5 cup) for the cake mixture.

Step 4: Form the Pressed Roja Cake (4 hours + chilling)

Drain and rinse two cans of hominy. Roughly mash about half with a fork, leaving the rest whole for texture. In a large bowl, combine the shredded chicken, mashed and whole hominy, the reserved 125 ml (0.5 cup) of spiced chili reduction, masa harina, remaining cumin, coriander, oregano, smoked paprika, and salt and pepper to taste. Mix thoroughly until well combined. Line a 20×10 cm (8×4 inch) loaf pan or terrine mold with parchment paper, leaving an overhang. Firmly press the pozole cake mixture into the pan, ensuring it’s packed tightly and evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely firm. This step is key for shaping your unique chicken pozole recipe.

Step 5: Crispy Hominy & Pickled Red Onion (30-40 mins)

While the cake chills, drain and rinse the remaining can of hominy, then pat thoroughly dry with paper towels. In a medium saucepan, heat 250 ml (1 cup) neutral oil to 175°C (350°F). Fry the dried hominy in batches until golden brown and crispy, about 3-5 minutes per batch; they will sound light and crunchy. Remove with a slotted spoon and drain on paper towels, seasoning lightly with salt. In a small bowl, combine finely diced red onion, 60 ml (4 tbsp) apple cider vinegar, 30 ml (2 tbsp) water, 5 g (1 tsp) sugar, and 2 g (0.5 tsp) salt. Stir well and let sit for at least 30 minutes to quick pickle, turning a lovely bright pink.

Step 6: Slice and Serve (5-10 mins)

Carefully invert the chilled pozole cake onto a cutting board and remove the parchment paper. Using a sharp, thin-bladed knife, slice the cake into 1.5-2 cm (0.6-0.8 inch) thick portions. On a plate, create a generous pool of the warm, vibrant Spiced Chili Reduction. Place one slice of the Pressed Roja Cake slightly off-center on the sauce. Arrange a small mound of crispy fried hominy on one corner of the cake, with a spoonful of the bright pickled red onion nearby for a pop of color. Finish with a delicate scattering of fresh cilantro microgreens over the top for contrasting freshness. If your pressed cake feels too crumbly when slicing, you can gently re-form pieces by hand before plating. This presentation elevates your chicken pozole recipe into something truly special, a perfect ‘healthy eating’ showstopper!

Shortcuts for faster prep:

• Use pre-minced garlic or frozen chopped onion to save a few minutes.
• Rotisserie chicken can slash cooking time significantly; just shred and add it near the end of the sauce simmer.
• I sometimes use a pre-made chili paste if I’m truly pressed for time, but rehydrating the dried chilies yourself gives a much richer depth of flavor to this easy dinner idea.

Inline suggestions for alternative cooking methods:

• For the chicken, a slow cooker can be used by searing the thighs first, then cooking on low for 6-8 hours or high for 3-4 hours with the stock and aromatics. Shred directly in the pot.
• An Instant Pot is great for speed: sear chicken, add all ingredients (except the cake-forming ones), cook on high pressure for 15-20 minutes, then natural release for 10 minutes before shredding.

Quick troubleshooting notes:

• If your chili sauce seems too thin after simmering, continue to cook uncovered until it reduces to your desired consistency, stirring often.
• If the final dish tastes a little flat, a final squeeze of lime juice or a pinch more salt can dramatically brighten the flavors.

When & Where to Serve Chicken Pozole

This chicken pozole recipe excels for diverse occasions, offering comfort and convenience to busy families.

• Weekday dinners: A quick, satisfying family meal.
• Potlucks: A unique, hearty dish to share.
• Meal prep: Easy to portion and reheat for healthy eating.

Nutrition & Wellness Benefits

The chicken pozole recipe delivers significant health advantages for your family’s wellness and healthy eating goals.

• Protein-packed: Lean chicken fuels energy and muscle health.
• Fiber-rich: Hominy and vegetables aid digestion.
• Balanced: A complete meal for high-protein meals and gluten-free dinners.

Meal Planning & Budget Advantages

Making this chicken pozole recipe is efficient and economical for busy households and smart budgeting.

Task	Time
Prep	20-30 min
Cook	60-75 min

It often costs under $4/serving; buy chicken in bulk and use store-brand hominy for savings. Double the batch for easy meal prep.

Ingredient Shopping Tips

Source chicken pozole ingredients easily from supermarkets or organic stores for quality. Online delivery is convenient for specialty items.

Prioritize fresh chicken and vibrant produce. Consider grocery delivery or organic options for key ingredients when possible for enhanced family dinners.

Pro Tips & Adjustments

Elevate your chicken pozole recipe with these simple tricks. Toast dried chiles for deeper flavor or let it rest overnight for enhanced taste.

Adjust heat by reducing chiles or adding jalapeños. Ensure broth is gluten-free; use garlic/onion powder for allium allergies.

FAQs

Here are answers to common questions about this family-friendly dish:

“Can I prep chicken pozole ahead for the week?”

Absolutely! This chicken pozole recipe tastes even better the next day. I often make a large batch on Sunday for quick, healthy lunches during the week.

“What’s the healthiest substitute for chicken in this pozole recipe?”

For plant-based, cannellini beans or shredded jackfruit add hearty texture. Ground turkey also works for a lean protein option.

“Is chicken pozole good for weight loss?”

Yes, with lean chicken and vegetables, this chicken pozole recipe aids weight management. Its high protein and fiber promote satiety.

“How do I make my chicken pozole spicier?”

To increase heat, add an extra dried chile de árbol to your blend. Serve with fresh jalapeños or a dash of your favorite hot sauce.

“Can I use a different type of chicken?”

Boneless, skinless chicken thighs are ideal for tenderness in this chicken pozole recipe. Chicken breasts work, but cook carefully to avoid dryness.

“How do I store leftover chicken pozole?”

Store in an airtight container in the fridge for 3-4 days. It freezes beautifully for 2-3 months. Reheat gently on the stovetop or microwave.

This easy chicken pozole recipe offers a comforting, nutritious, and incredibly flavorful experience for busy families, simplifying healthy dinner ideas without sacrificing taste. Pin this recipe now to Pinterest and make this delicious, hearty stew a delicious addition to your meal prep routine this week!

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