Chicken Pozole Blanco
Recipe Type: Main Course
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Pozole (also commonly spelled posole) is a traditional pre-columbian Mexican soup made with hominy and meat, such as chicken or pork. In my opinion, it is all of the garnishes that “make” the soup, adding color, texture and a myriad of flavors to each spoonful.
  • 2-3 cups canned hominy, drained and rinsed
  • 2 chicken breasts, sliced into long wedges
  • 3-4 garlic cloves, minced
  • 1 tsp (5g) salt, to taste
  • 2 cups (473mL) chicken stock or chicken broth
  • 4 cups (946mL) water
  • 1 red bell pepper, sliced, optional
  • For a spicy version: 1 habañero pepper, chopped
  • Limes, cut into wedges
  • Avocado, diced
  • Cabbage or iceberg lettuce, shredded
  • Onion, finely diced
  • Radishes, thinly sliced
  • Dried oregano
  • Cilantro, shredded
  • Shredded cheese
  1. Combine the chicken, hominy, stock, water, garlic, salt and peppers in a large pot. Bring the mixture to a boil and then cover the pot, reduce the heat and let the soup simmer on low for at least thirty minutes or until the chicken is fully cooked. The longer the soup simmers, the more the flavors will develop.
  2. Season the soup to taste.
  3. Serve the soup hot with an array of toppings and let each person garnish their own soup. I also like to serve the soup with hot corn tortillas or quesadillas.
Recipe by Honest Cooking at