You're hungry. It’s 6:00 PM on a Tuesday, the wind is kicking up outside, and you want something that feels like a hug in a bowl but doesn't require standing over a stove for four hours. Enter the easy chicken posole recipe. Or pozole, if we’re being traditional about the spelling. Most people think Mexican soul food requires an ancestral recipe and a weekend-long commitment to boiling a pig's head. It doesn't.
Honestly, the "secret" to a shortcut version that doesn't taste like cardboard is all about the canned hominy and a really good rotisserie chicken. Purists might roll their eyes. Let them. We’re here for flavor and speed.
What Most People Get Wrong About Easy Chicken Posole Recipe
Usually, when people try to make a quick version of this dish, they end up with a bland chicken soup that just happens to have corn in it. That’s a tragedy. True posole—specifically pozole verde or blanco—relies on the unique, earthy, almost alkaline taste of hominy.
Hominy is just corn that’s gone through nixtamalization. That’s a fancy word for soaking the kernels in an alkaline solution like lime. It changes the chemical structure, makes the nutrients more available, and gives it that distinct "tortilla" smell. If you don't rinse your canned hominy, the liquid from the can will make your soup taste metallic. Always rinse it.
The other mistake? Using flavorless chicken breast.
If you want an easy chicken posole recipe that actually tastes like it came from a stall in Mexico City, use thighs. Or, better yet, grab a rotisserie chicken from the grocery store. The skin and bones have already done the heavy lifting of developing flavor. You just need to shred it and let it simmer long enough to get friendly with the broth.
The Foundation: Why the Broth Matters
You can’t just use water. Please don't use just water.
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A traditional pozole rojo uses a blend of dried guajillo and ancho chiles. For our fast-track version, we’re leaning into the verde (green) style because it’s inherently faster to pull together with fresh ingredients. You're going to want a blender. Throw in some tomatillos, a couple of jalapeños (remove the seeds if you’re a wimp, keep 'em if you like to live dangerously), a big handful of cilantro, and some garlic.
Blend it raw.
Then—and this is the part people skip—fry that salsa. Heat a little oil in your pot until it’s shimmering. Pour the green mixture in. It’s going to hiss and splatter. That’s good. That’s the "seasoning" of the sauce. It deepens the flavor in three minutes in a way that simmering for an hour never could.
The Essential Ingredients
- Chicken: Shredded rotisserie is the king of shortcuts. Use about 3 cups.
- Hominy: Two 15-ounce cans. White or yellow, doesn't matter, just rinse them until the water runs clear.
- Broth: Use low-sodium chicken stock. You want to control the salt yourself.
- The Green Stuff: 1 lb of tomatillos (husked and washed), 2 jalapeños, 1 white onion, 4 cloves of garlic, and a massive bunch of cilantro.
- Spices: Cumin and dried Mexican oregano. Note: Mexican oregano is related to lemon verbena; it’s different from the Mediterranean stuff you put on pizza. It matters.
Step-by-Step: Making it Happen
First, get that blender going. Tomatillos, peppers, onion, garlic, cilantro. Whiz it until it’s a smooth, vibrant green.
Heat a large Dutch oven over medium-high heat with a tablespoon of avocado oil. Pour the green sauce in. Let it cook down for about 5 minutes. You’ll see the color shift from a bright, neon lime to a deeper, army-green hue. This is exactly what you want.
Add 6 cups of chicken broth. Stir in your cumin and that Mexican oregano.
Now, add your rinsed hominy and shredded chicken. Bring it to a boil, then immediately drop it to a simmer. Cover it. Walk away for 20 minutes. Go check your mail. Pet the dog. The hominy needs this time to absorb the flavors and soften slightly, though it should always have a bit of a "toothsome" bite.
The Toppings are Not Optional
In the world of Mexican soups, the broth is just the canvas. The toppings are the art. If you serve this easy chicken posole recipe without the extras, you’ve basically served an unfinished painting.
Radishes. You need them for the crunch. Slice them paper-thin.
Shredded cabbage. Not lettuce. Cabbage stays crunchy even in hot broth.
Lime wedges. The acidity cuts through the richness of the chicken and the earthiness of the hominy. It wakes the whole bowl up.
Dried chili flakes or a spoonful of salsa macha if you want more heat.
And avocado. Obviously.
A Quick Note on Authenticity vs. Reality
According to the Secretaría de Agricultura y Desarrollo Rural of Mexico, there are over 20 variations of pozole across the country. In Guerrero, they might add raw egg or sardines. In Jalisco, it’s all about the pork and red chiles. This chicken version is a modern, lighter take. It’s not "cheating" to use a blender or canned hominy; it’s adaptation. Even Rick Bayless, the guy who basically brought regional Mexican cuisine to the American mainstream, acknowledges that canned hominy is a perfectly acceptable substitute for home-nixtamalized corn in a pinch.
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Why This Recipe is Better the Next Day
Like most stews, this posole tastes better 24 hours later. The starches from the corn slightly thicken the broth, and the garlic loses its sharp edge, turning mellow and sweet. If you’re meal prepping, this is a top-tier candidate. It freezes beautifully, too. Just don't freeze the toppings. That would be weird.
Making This Your Own
If you find the tomatillos too tart, add a pinch of sugar. It balances the acidity. If it’s too thick, splash in more broth. If you want it richer, keep the chicken skin on when you shred the rotisserie bird.
There is no "posole police."
Most families in Mexico have their own version. Some add epazote, a pungent herb that helps with digestion (hominy can be heavy on the stomach). Some swear by adding a little splash of beer to the broth. Experiment.
Actionable Steps for the Best Results
To ensure this easy chicken posole recipe turns out perfect every time, follow these specific technical cues.
- Don't overcook the chicken. Since you’re likely using pre-cooked or rotisserie chicken, adding it at the very beginning of a long boil will turn it into stringy mush. Add it for the last 15-20 minutes only.
- Bloom your spices. If you aren't using the blender method, sauté your cumin and oregano in the oil for 30 seconds before adding liquid.
- The "Salt Check." Canned hominy and store-bought broth both contain salt. Do not add extra salt until the very end. Taste it, then decide.
- Char the veggies. If you have an extra five minutes, broil the tomatillos and peppers until they have black charred spots before blending. This adds a smoky depth that mimics the flavor of a wood fire.
This dish is meant to be messy and loud. Put the bowls in the middle of the table, pile the toppings high, and let everyone build their own masterpiece. It’s a complete meal in a single pot, and honestly, it’s the best way to feed a crowd without losing your mind.
Grab a bag of tortilla chips on the side. You’ll want them for dipping. Keep the leftovers in airtight containers for up to four days, but let's be real—it won't last that long. The combination of the zingy tomatillo base and the comforting chew of the hominy makes it addictive.
For the best experience, serve it in heavy ceramic bowls that hold the heat. There’s something about the weight of the bowl and the steam rising off the lime-soaked cabbage that makes the whole day feel a little bit better. It’s fast, it’s cheap, and it’s genuinely good for you. No fillers, just real food.
Once you master this base, you can start swapping things out. Use pork tenderloin if you have more time. Use vegetable broth and extra beans if you want to go meatless. The technique remains the same: blend, fry, simmer, garnish. It’s a formula for success that works every single time, regardless of what's in the pantry.