Chicken Pozole

Nothing gets me hotter than a batch of homemade soup on a cold winter night. Not to mention the switch up of temperatures had my nose with more drip drop than Hakeem on Empire! I needed a fix, fast, and a spicy one at that. So a spicy batch of my aunts Chicken pozole soup had to work! spoiler alert: it did.

How quick and cheap this dish was will blow you away. $12.00 for a pot full of soup that serves 8-10 can’t be beat and left overs are just as fresh as the first time around. So lets sink in to this simple recipe, shall we?



  • 2-3 bone in chicken breasts
  • head of cabbage
  • 2 medium cans of hominy
  • 2 limes
  • 1/2 yellow
  • 8-12 leaves of cilantro
  • 1tbsp of olive oil
  • red achiote bullion cubes (usually found in the hispanic section at your local grocery store)
  • spices: salt, pepper, red pepper flakes and minced garlic



  1. In a large pot, boil your bone in chicken with salt, pepper, cilantro and half of a yellow onion (separate layers). At the end of the boil, this will serve as your stock.
  2. Once the chicken is done, 15-25 min boiled (depending on the size of the breasts) remove the chicken and let it cool.
  3. Open you cans of hominy and strain all liquid add to your chicken stock and drop in two bouillon cubes. Set stove to medium heat.
  4. Once the chicken has cooled, shred off pieces so that they’re bite sized, fit for a spoon.
  5. This is the hardest part of the recipe. It’s when you walk away and let it cook itself. crazy right? lol. Leave your pozole on the stove for about 10-15 minutes on simmer and let it all marinate and soak in, you wont regret it.
  6. Serve your soup with a lime squeeze, shredded cabbage, extra chili flakes and even avocado or a side of tortilla chips.


Indulge and enjoy!

Published by


Bilingual foodie who finds life in creating dishes from all over the world. Food doesn't have to be expensive to be delicious!

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