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Pozole de pollo with chicken and hominy corn, lime wedges
Traditional Mexican soup topped with radish, lime, and fresh herbs

Mexican Chicken Pozole Soup

Author: Flavelo
Recipes Soups
Pozole is Mexico's celebratory soup, the soul of which is 'hominy' (nixtamalized, large kernel corn). This process (soaking in lime water) makes the corn digestible and gives it a distinctive nutty flavour and chewy texture. This chicken ('blanco' or 'verde' style) version is lighter than the pork one, but the abundance of toppings – fresh lime, onion, crunchy radish – makes it a real flavour bomb.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Large pot
  • Fork (for shredding meat)
  • Chopping board

Instructions

1 ✓

Finely chop the onion, crush the garlic, slice the chillies.

Tip: If you like it less spicy, remove the veins and seeds of the chillies.
2 ✓

Heat oil in a pot and sauté the onion until translucent. Add the garlic, chillies, cumin, and oregano. Fry for 1 minute.

Tip: Frying (blooming) the spices makes their aroma more intense.
3 ✓

Put the chicken (whole) into the pot, pour in the stock. Bring to a boil, then cook over medium heat for 25-30 minutes until the meat is tender.

Tip: The meat flavours the soup, the soup flavours the meat.
4 ✓

Remove the meat and shred it with two forks (pulled chicken). Return to the soup.

Tip: Shredded meat absorbs the soup better than diced.
5 ✓

Add the rinsed hominy corn. Cook for another 10-15 minutes for the flavours to meld.

Tip: Hominy is already cooked, it just needs to warm through and take on the spices.
6 ✓

Before serving, squeeze in the lime juice. Serve hot with fresh coriander, extra lime, and radish or avocado to taste.

Tip: Lime acidity is essential; it 'opens up' the flavour of the soup.

Recipe FAQ

Where can I get hominy corn?
In speciality food shops or online (in tins). Regular sweetcorn unfortunately doesn't substitute it, as the texture and taste are different.
What makes the pozole 'green' (verde)?
If you add blended tomatillo (Mexican husk tomato) and coriander to the base. This recipe is a basic version made exciting by the toppings.

Ingredients

  • 500 g chicken thigh fillets (or breast)
  • 300 g Hominy corn tinned (rinsed)
  • 1 onion
  • 4 cloves garlic
  • 2 green chilli peppers
  • 1 Jalapeño pepper
  • 1 tsp dried oregano (preferably Mexican)
  • 1 tsp ground cumin
  • 1 bunch fresh coriander
  • 2 limes
  • 1 tsp salt
  • 0.5 tsp pepper
  • 2 tbsp oil
  • 1.5 litres chicken stock