Slow-Cooked White Chicken Pozole

This hearty and comforting stew is perfect for cozy nights when you want something warm and satisfying. Packed with tender chicken, hominy, and flavorful spices, it’s an easy meal that brings a taste of tradition to your table.

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TIME3 hr 20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces ¼ cup Mazola® Corn Oil 1 medium onion, diced 1 tablespoon minced garlic 1 small jalapeno or serrano chili pepper, seeded and minced 2 tablespoons Mazola® Chicken Flavor Bouillon Powder 2 quarts water 1 (28 ounce) can white or yellow hominy, drained 2 teaspoons Spice Islands® Oregano 1 Spice Islands® Bay Leaves ¼ cup fresh lime juice Traditional garnishes: Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by patting the chicken dry with paper towels and seasoning it with a little salt and pepper if you like. Heat some oil in a large skillet over medium-high heat, then add the chicken and brown it for about 2 minutes on each side. Once it’s lightly browned, transfer the chicken to your slow cooker. Turn the heat down to medium and toss the onions into the skillet. Cook them for a few minutes until they start to soften, then stir in the garlic, minced chile, and bouillon powder. Let everything cook together for about a minute before pouring in a cup of water. Give it a good stir, take it off the heat, and pour this mixture into the slow cooker with the chicken. Add the rest of the water, hominy, oregano, bay leaf, and lime juice. Cover the slow cooker and set it on low for 4 to 6 hours, or high for 3 to 4 hours, until the chicken is tender and easy to shred. When it’s done, shred the chicken right in the pot using two forks. Serve the soup in bowls and let everyone add their favorite toppings.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use boneless, skinless chicken thighs for more flavor and moisture.
- Rinse the hominy well before adding it to remove any excess salt or preservatives.
- Let the soup simmer gently to allow the flavors to blend without overcooking the chicken.

Why you’ll love it

This dish is comforting and full of rich, savory flavors. The slow cooking makes the chicken tender and juicy, while the hominy adds a satisfying texture. It’s a warm, hearty meal perfect for any day you want something nourishing and delicious.

Serving ideas

Serve with fresh lime wedges, chopped onions, radishes, and shredded cabbage for added crunch and brightness. A side of warm corn tortillas or tortilla chips makes a great accompaniment. Top with fresh cilantro and a drizzle of hot sauce for extra zest.

Storage & leftovers

Allow the soup to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw overnight in the fridge before reheating gently on the stove.