Monday Menu – Easy Chicken Pozole

I love Autumn because it’s time to start making soups and stews again. Here is a super easy, delicious recipe that goes together quickly. I always keep these ingredients on hand. It’s great served with a simple salad, tortillas or cheese quesadillas.
Easy Chicken Pozole

3 cloves garlic, minced
1 medium onion, chopped
1 teaspoon olive oil
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 can red salsa/salsa mexicana (7 oz)
1/2 teaspoon dried oregano
1 can chicken broth (14 oz)
1/2 cup water
1 can white or yellow hominy (29 oz), rinsed and drained
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  1. In a 4-quart pan, heat olive oil over medium-high heat. Add garlic and onions. Cook, stirring often until the onion is lightly browned, about 5 minutes.
  2. Add the chicken pieces, red chili sauce, oregano, chicken broth and water. Bring to a boil, reduce heat and simmer until chicken is fully cooked, about 8 minutes.
  3. Add hominy, reheat to simmering, and serve.

chicken pozole

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6 thoughts on “Monday Menu – Easy Chicken Pozole

  1. I make posole similar to yours, but I use my crock pot. Of course, I use my crock pot lots:) I would love for you to post to Crock Pot Wednesday, my weekly blog event. There's a giveaway going on this week:)

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