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Chicken Pozole

A delicious Spanish soup perfect anytime of year.
Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Mexican
Servings: 4


  • 3 tablespoons olive oil
  • 4 cups reduced-sodium chicken broth
  • 1 tsp red pepper flakes
  • 1 large onion diced
  • 4 large carrots peeled and diced
  • 2 cans 14 1/2 oz. each white hominy rinsed
  • 1 rotisserie chicken shredded and juices from it's container saved
  • 1 tsp dried oregano-
  • 1 large poblano chiles diced seeds removed
  • 1 serrano pepper diced optional if you like heat
  • 4 garlic cloves diced
  • 1 small can diced tomatoes
  • 1 tbsp kosher salt
  • 1 tsp fresh ground pepper


  • shredded queso blanco
  • 1 diced avocado
  • lime wedges
  • cilantro
  • 3 radishes (any variety) sliced thin
  • sour cream
  • broken tortilla chips


  • Heat your olive oil and red pepper flakes over medium heat in a heavy bottom soup pot.
  • Once heated add all of your veggies (not including hominy and garnishes) to the pan and cook for about 3-4 minutes.
  • Add salt to your veggies and cook for another minute.
  • Add your chicken stock, hominy, oregano and diced tomatoes and any juices from the chicken and stir well.
  • Now add your shredded chicken and mix and then cover and simmer on low heat for about 30 minutes
  • Prepare your garnishes while your soup is simmering.
  • Once soup is ready, taste for salt and pepper and add to taste.
  • Serve soup with garnishes on the side.