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Chicken Pozole Recipe

Chicken Pozole Recipe

Chef Adriana Martin
This chicken pozole is great recipe for the fall, which I am awaiting anxiously. Nothing like 70 degrees temperature for al fresco dining enjoying a traditional Mexican dish like this flavorful chicken pozole.
5 from 1 vote
Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Course Soup
Cuisine Soup
Servings 8 servings


  • 1 in small fresh chicken cutpieces
  • 1 white onion
  • 1 bunch of cilantro
  • 2 carrots
  • 2 chicken bouillon cubes
  • 1 teaspoon of Mexican oregano
  • 6 cups of filtered water
  • 3 cups of shredded cooked chicken
  • 4 cups of hominy or cacahuazintle maize ready to use
  • 1 cup of guajillo sauce
  • 1/2 cup of chopped white onion
  • 1/2 cup of sliced radishes
  • 1 cup of shredded iceberg lettuce
  • 1 teaspoon of Mexican oregano
  • 2 in limes cuthalves
  • 8 corn tostadas
  • 8 teaspoons of Mexican crema
  • 1/2 cup of crumbled ranchero queso fresco


  • Start by making the chicken broth and cooking the chicken. For that clean the chicken following safety standards to avoid bacteria.
  • In a big soup pan add the chicken cut in pieces, the onion, the cilantro, the carrots, the chicken bouillon, the oregano and the water. Cook on a low flame for 2 hours until chicken is tender and meat is easy to take off the bone. The secret for a clear broth is to cook the chicken on low flame and do not let it boil.
  • When broth is ready, take out the chicken and place in a dish for easy removing of the skin and shred the chicken.
  • Strain the broth and add the shredded chicken and the hominy and combine. Season with salt and let it simmer for few minutes on low flame.
  • For serving the chicken pozole use nice soup bowls, serve one or two ladles of the chicken pozole and garnish with guajillo sauce, chopped white onion, radishes and lettuce. Drizzle few drops of lime juice. You can serve the chicken pozole with cream and cheese tostadas. But this is optional.
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