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Quick and Easy Chicken Pozole

Rated as 4.67 out of 5 Stars

"Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients."
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35 m servings 713
Original recipe yields 4 servings


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  1. In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.
  2. To serve, divide among 4 bowls and garnish as desired.

Nutrition Facts

Per Serving: 713 calories; 40.8 55.1 33.5 110 1823 Full nutrition

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I had never tried pozole before, so I wasn't sure what to expect. The salsa verde gives it a tart taste that took a little getting used to. Once the soup simmered, a little bit more than called ...

this is my first time making pozole. followed recipe as is. so good. Mom liked it and so did my sister. I put avocado and cilantro on top. will be my go to pozole recipe. thanks so much for shar...