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Pozole with Chicken

As the weather cools down, enjoy this stew made with hominy, red chile sauce, and shredded chicken.

6 cups
Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes
1 tablespoon vegetable oil
1 can onion (chopped)
2 cloves garlic (minced (or 1/2 teaspoon garlic powder))
1 can red chili sauce ((10 oz))
3 cups chicken broth
1 teaspoon cumin
1 teaspoon oregano
1 can hominy ((15 oz) drained and rinsed)
2 cups chicken (cooked, shredded)
cabbage (shredded, optional)
radish (sliced, optional)
lime juice (optional)
cilantro (chopped, optional)
avocados (diced or sliced, optional)
  1. Wash hands with soap and water.
  2. In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
  3. Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
  4. Spoon into shallow bowls and add toppings as desired.
  5. Refrigerate leftovers within 2 hours.
  • A rotisserie chicken makes this recipe quick to fix.
  • No red chile sauce? You can also use 1 1/4 cups enchilada sauce.
Meal Type: Lunch, Dinner
Food group: Vegetables, Protein
Season: Winter, Fall