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Home » Mexican » Chicken Pozole Recipe (Instant Pot Posole + Stovetop)

Chicken Pozole Recipe (Instant Pot Posole + Stovetop)

Published: May 14, 2020 · Modified: May 14, 2020 by WholeLottaYum · This post may contain affiliate links · Find our privacy policy here

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An easy chicken pozole recipe that’s a healthy Mexican soup with hominy. Make either stovetop or instant pot posole when you want a filling yet light soup you can enjoy year-round.

Mexican chicken posole is gluten-free and dairy-free, yet it’s so hearty and filling. 

chicken pozole recipe in a pot with garnishes

A printable recipe card is at the bottom of the post

This post may include affiliate links, including links to Amazon products.  Read the full disclosure here.

If you’ve never had Mexican chicken pozole, you serve the flavorful and slightly spicy stew with lots of fresh cold garnishes like shredded cabbage, radishes, fresh cilantro, avocado, and green onions. A dairy garnish using either Mexican cotija cheese or Monterey Jack, or a dollop of sour cream is also delicious, yet you can skip it to keep in dairy-free.

Be sure to check out our other Mexican food recipes including instant pot Mexican shredded chicken, Mexican street corn salad, bacon and cream cheese stuffed jalapeno poppers, or sugar-free skinny margaritas!

MEXICAN CHICKEN POZOLE

If you’re been wondering how do I make pozole? This chicken pozole recipe will teach you how easy it can be, whether you’d prefer to make instant pot posole or make it on the stovetop. Either way, pozole with chicken is a fabulous and healthy alternative to much of the Americanized cheese-laden Mexican recipes many are used to.

I first tasted chicken posole at my parent’s house many many years ago, (they’ve always called it posole and not pozole). I was intrigued with the very first bite! Such a light and refreshing soup yet it was so hearty, filling, and delicious. 

chicken posole in a bowl top down view

 

IS IT CALLED POZOLE OR POSOLE?

Pozole is a hearty Mexican soup made with hominy and often with pork. Substituting chicken for the pork is a popular pozole variation. Pozole is the Hispanic word for hominy, which is also the traditional spelling, yet many people in the US also refer to it as posole soup.

We use the terms pozole and posole interchangeably in the recipe since people refer to it in different ways.

If you’ve never used or even heard of hominy, it’s basically dried corn that gets soaked in a lime or lye solution that softens helps to soften the corn. 

INGREDIENTS FOR POZOLE

Other than the canned hominy, all of the ingredients for this chicken pozole recipe are simple and easy to find. If you aren’t sure where to find hominy at your grocery store, look in the Mexican foods section or it could be in the canned vegetable aisle near canned corn.

  • 4 c chicken broth
  • 1 onion
  • 3 garlic cloves
  • 2 lb chicken, breasts or thighs cut into 5-6 oz pieces
  • 1- 25 oz can hominy, drained
  • 1 Tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp cumin
  • 2 Tbsp lime juice, fresh
  • dash of hot pepper sauce
  • 1/4 cup cilantro, chopped
  •  1 jalapeno, chopped (optional)

Traditionally, pozole soup is made with pork. Substituting pork in the chicken posole recipe would also work, be sure to cut the pork meat into small pieces or cubes to keep the cooking time the same.

Garnishes 

  • Fresh cilantro
  • Shredded cabbage
  • Sliced radishes
  • Cotija cheese or shredded Monterey Jack
  • Lime wedges

This is a list of garnishes for Mexican chicken posole my family always served with this dish. Other great additions would be tortilla chips, sour cream, or avocado.

chicken posole ingredients

INSTANT POT POSOLE

Instant pot posole is our favorite way to cook chicken pozole soup! There’s no need to pre-cook the chicken, you simply add everything in the pot and let it pressure cook for 10 minutes.

With pressure cooker posole I’d still allow 45-60 minutes to make the dish from start to finish. Although it’s just a 10 minute cook time under pressure, add the cold chicken broth, hominy, and canned tomatoes will make it take a bit of time to come to pressure.

instant pot posole in a pressure cooker

Turn a pressure cooker to Saute High, once the pot is hot, add the olive oil. Cook the diced onion until soft, and then add the garlic, cumin, oregano, and jalapeno (if you’re using one). Stir for one minute.

Add a little chicken broth to the bottom of the pot to scrape up the bits on the bottom of the pot. Press the Cancel button on the pot to stop the pot from cooking the ingredients. Turn the pot to Manual (some models call this Pressure Cook).

Add the chicken broth, hominy, tomatoes, lime juice and chicken pieces.

Pressure cook the chicken posole ingredients for 10 minutes and then do a natural release 5 minutes. When the pin drops, open the pot, give the pozole soup a stir and add salt and pepper to taste.

Ladle the chicken pozole into soup bowls and then add the shredded cabbage, radishes, cheese, and green onion. Other garnishes you can add include sour cream, tortilla chips, or guacamole.

Enjoy!

instant pot chicken posole with garnishes on top

HOW TO MAKE POZOLE ON THE STOVE

Bring water to boil in a Dutch oven or large soup pot. Add the chicken, cover the pot with a lid, and simmer the chicken until it’s cooked through. This will take about 12-13 minutes.

Remove the chicken from the broth and set it aside. 

Add the hominy, tomatoes, oregano, cumin, jalapeno, lime juice, and dash of hot pepper sauce to the chicken broth in the pot.

Bring it to a boil, reduce the heat and simmer the soup mixture stirring often until it’s slightly thickened. 

In the meantime, after the chicken cools, shred it.

Stir the shredded chicken into the pot, along with the fresh cilantro, and additional salt and pepper, if desired. Heat until the chicken is warm again.

Ladle the chicken pozole into soup bowls and then add the shredded cabbage, radishes, cheese, and green onion. Other garnishes you can add include sour cream, tortilla chips, or guacamole.

a pot of chicken pozole soup in a dutch oven

 

More Mexican Recipes

  • Fish taco bowls
  • Instant pot taco chicken
  • Homemade taco seasoning
  • Instant pot Mexican corn (elote recipe)
  • Slow cooker taco soup

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 healthy pozole recipe pinterest

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pozole recipe looking down in a pot

Chicken Pozole Recipe (Instant Pot Pasole + Stovetop)

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

An easy chicken pozole recipe that's a healthy Mexican soup with hominy. Make either stovetop or instant pot posole when you want a filling yet light soup you can enjoy year-round.

Mexican chicken posole is gluten-free and dairy-free (if you skip the optional cheese garnish).

Ingredients

  • 4 c chicken broth
  • 1 onion
  • 3 garlic cloves
  • 2 lb chicken, breasts or thighs cut into 5-6 oz pieces
  • 1- 25 oz can hominy, drained
  • 2- 15 oz cans Mexican tomatoes (Ro-tel)
  • 1 Tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp cumin
  • 2 Tbsp lime juice, fresh
  • dash of hot pepper sauce
  • 1/4 cup cilantro, chopped
  •  1 jalapeno, chopped (optional)
  • salt and pepper
  • OPTIONAL GARNISHES- cilantro, shredded cheese, sliced radishes, shredded cabbage

Instructions

INSTANT POT POSOLE

Turn a pressure cooker to Saute High, once the pot is hot, add the olive oil. Cook the diced onion until soft, and then add the garlic, cumin, oregano, and jalapeno (if you're using one). Stir for one minute.

Add a little chicken broth to the bottom of the pot to scrape up the bits on the bottom of the pot. Press the Cancel button on the pot to stop the pot from cooking the ingredients. Turn the pot to Manual (some models call this Pressure Cook).

Add the chicken broth, hominy, tomatoes, lime juice and chicken pieces.

Pressure cook the chicken posole ingredients for 10 minutes and then do a natural release 5 minutes. When the pin drops, open the pot, give the pozole soup a stir and add salt and pepper to taste.

Ladle the chicken pozole into soup bowls and then add the shredded cabbage, radishes, cheese, and green onion. Other garnishes you can add include sour cream, tortilla chips, or guacamole.

STOVETOP

Bring water to boil in a Dutch oven or large soup pot. Add the chicken, cover the pot with a lid, and simmer the chicken until it's cooked through. This will take about 12-13 minutes.

Remove the chicken from the broth and set it aside. 

Add the hominy, tomatoes, oregano, cumin, jalapeno, lime juice, and dash of hot pepper sauce to the chicken broth in the pot.

Bring it to a boil, reduce the heat and simmer the soup mixture stirring often until it's slightly thickened. 

In the meantime, after the chicken cools, shred it.

Stir the shredded chicken into the pot, along with the fresh cilantro, and additional salt and pepper, if desired. Heat until the chicken is warm again.

Ladle the chicken pozole into soup bowls and then add the shredded cabbage, radishes, cheese, and green onion. Other garnishes you can add include sour cream, tortilla chips, or guacamole.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 335Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 123mgSodium 944mgCarbohydrates 16gFiber 3gSugar 3gProtein 42g

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© Jen Koel
Cuisine: Mexican / Category: Instant Pot

pressure cooker posole

Previous Post: « Crustless Taco Pie (Keto Taco Pie + Low Carb, GF)
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Comments

  1. Corina says

    May 21, 2020 at 11:39 pm

    Very delicious! I just happen to have everything on hand except chicken broth so I used chicken stock. I used the HOT Rotel tomatoes and added a lot of diced jalapeños and it was the perfect amount of spicy. Garnished with radish, cilantro, sour cream, green onion, unsalted tortilla chips, Mexican 4 cheese, more lime, Tabasco and serranos. I like things spicy lol. Excited to eat leftovers. I added more hominy too cause I didn’t have that much chicken.

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