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Chicken Pozole

Canned pantry essentials like chicken, green chiles, tomatoes and chicken broth elevate this hearty, homemade Mexican stew. Like home canning, the canning process seals in their goodness and flavor so it’s there for you anytime.

Prep Time: 20 minutes    
Cook Time:
15 minutes
Servings: 4

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Chicken Pozole


3 (5-ounce) cans canned premium white chicken breast
3 tablespoons vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 garlic cloves, minced
1/4 teaspoon oregano
3 teaspoons ground coriander
1½ teaspoons ground cumin
1 (4.5-ounce) can chopped green chiles
1/2 (14.5-ounce) can chopped tomatoes
1 (7-ounce) can canned salsa verde
2 (15-ounce) cans hominy, drained
2 (14-ounce) cans low-sodium chicken broth
Kosher salt & cracked black pepper

Garnishes (optional)
1 red onion, finely chopped
1 lime, cut into wedges
1/2 cup crema or sour cream
Crushed tortilla chips
1/2 cup fresh cilantro leaves, chopped
thinly sliced radishes
1 avocado, diced


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.

To serve, divide among 4 bowls and garnish as desired.

Nutrition Information Per Serving:

Calories: 510
Total fat: 22g
Saturated fat: 3.5 g
Cholesterol: 70mg
Sodium: 1590mg
Carbohydrate: 48g
Sugar: 12g
Fiber: 8g
Protein: 32g
Vitamin A: 8%DV*
Vitamin C: 35%DV
Calcium: 6%DV
Iron: 15%DV

*DV=Daily Value
**Nutritionals used tuna packed in water and undrained hominy