Step into the vibrant world of Mexican cuisine with our Pozole Blanco with Chicken aka White Pozole, a heartwarming traditional Mexican soup that's sure to delight your taste buds. Different from pozole rojo (red pozole) and pozole verde (green pozole), this clear "white broth" and flavorful broth makes for the perfect canvas for all the additional flavors you may want to add.
There are a few variations of pozole, found throughout Mexico, this version is popular in the state of Jalisco. In our family, we serve this traditional pozole with a variety of toppings and crunchy garnishes, including red and green salsa. We use canned white hominy from one of our local Latine grocery stores, but feel free to use dried hominy, just make sure they are precooked before adding to the recipe.
You will often find huge pots of pozole on the stovetop during the holidays. Especially popular on Christmas Eve, New Years and other special occasions. This recipe comes from my Abuelita's family and is true comfort food, even this shortcut version I have developed using my trusty Instant Pot. I always loved this recipe the most, because if you liked pozole rojo, you'd simply add red salsa and if you wanted pozole verde, you'd add the green salsa. It was always a win win, because you would simply add your favorite toppings and make your pozole exactly how you like it. This makes this traditional Mexican stew a great option for potlucks and dinner parties, yes I believe soup can be a main dish at dinner parties. Serve with a platter of freshly made quesadillas and table full of topping choices for your guests to personalize their bowl of pozole.
In this blog post, we'll guide you through the ingredients, provide step-by-step instructions, suggest creative substitutions, explore tempting recipe variations, list the essential equipment, offer smart storage solutions, reveal a top culinary tip, and address common recipe questions. Get ready to savor the flavorful broth from this classic Chicken Pozole recipe.
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Ingredients
Pozole:
- Bone-in Chicken Breasts (pat dry with paper towels)
- Garlic
- White onion, sliced
- Bay leaves
- Water
- Hominy
- Baking soda
- Kosher salt
- Black pepper
Toppings:
- Shredded cabbage
- Diced onions
- Lime wedges
- Mexican oregano
- Salsa roja
- Salsa verde
- Sliced radish
- Chopped cilantro
- Green chiles
- Serrano chiles, finely diced
- White onion, finely diced
- Sour cream (very American addition)
Serve with:
- corn tortillas
- tortilla chips
- quesadillas
- tostadas
See recipe card for quantities.
Instructions
- Instant Pot Preparation: Add the first five ingredients (chicken breast, garlic, onion, bay leaf, water) to your Instant Pot.
- Pressure Cooking: Close the Instant Pot lid and set it to high pressure for 15 minutes of cooking time.
- Natural Release: Allow the Instant Pot to naturally release for 10 minutes.
- Shred Chicken: Remove the chicken breast from the soup broth and set it aside to cool. Shred the chicken once it's cool enough to handle.
- Broth Straining: Strain the broth to remove the aromatics (garlic, onion, bay leaf), and discard them.
- Hominy Addition: Add the strained broth back to the Instant Pot. Also, add the drained hominy, baking soda, salt, and black pepper.
- Second Pressure Cooking: Set the Instant Pot to high pressure for 5 minutes. While the hominy cooks, prepare your choice of toppings and set them aside.
- Quick Release: When the Instant Pot finishes cooking the hominy, quick release the pressure.
- Serving: Ladle soup in a bowl or mug, and offer the optional toppings for everyone to customize their bowl to their liking.
Substitutions
- Chicken Choice: If you prefer dark meat, you can use bone-in chicken thighs instead of chicken breast.
- Hominy Alternatives: If hominy is not available, substitute it with white or golden hominy, or even chickpeas.
- Gluten-Free Option: Omit the baking soda if you are on a gluten-free diet, as some baking soda may contain gluten.
Variations
- Vegetarian Twist: Skip the chicken and make a vegetarian version by using vegetable broth and adding extra veggies like bell peppers and zucchini.
- Slow Cooker Instructions: Place all ingredients in the slow cooker and cook on low for 6 hours. Remove chicken and shred chicken breast. Serve shredded chicken breast on side or add to the broth.
Equipment
- Instant Pot (or pressure cooker)
- Cutting board and knife
- Strainer
- Bowls for serving and preparing toppings
Storage
Leftover Pozole Blanco can be refrigerated in an airtight container for up to 3-4 days. You can also freeze the soup in an airtight container for up to three months. Reheat the soup on the stovetop or in the microwave, and don't forget to add fresh toppings for extra flavor.
Top tip
For a depth of flavor, consider toasting the hominy in a dry pan before adding it to the broth. This step enhances its nutty taste.
FAQ
Absolutely! Boneless chicken works just as well, but bone-in chicken adds more flavor to the broth. With boneless you will want to add chicken bouillon powder to flavor broth.
Yes, you can prepare the soup ahead of time and store it, but it's best to add fresh toppings when serving for the best taste and texture.
The leftover broth is a great base for other soups or can be used as a flavorful stock in various recipes.
Pozole Blanco with Chicken - A Delicious Mexican Soup
Equipment
- 1 Instant Pot or Pressure Cooker
Ingredients
- 2 Bone-in Chicken Breast
- 2 large cloves garlic
- 1 large onion sliced
- 1 bay leaf
- 4 quarts water
- 1 can hominy
- Pinch of baking soda
- 1 tablespoon kosher salt
- ¼ teaspoon black pepper
Toppings:
- Shredded cabbage
- Diced onions
- Lime
- Mexican oregano
- Salsa
- Sliced radish
- Chopped cilantro
Instructions
- Add first 5 ingredients to your Instant Pot. Close lid and set to high pressure for 15 minutes. Allow the pot to naturally release for 10 minutes. Remove chicken breast and set aside to cool. Strain broth and discard aromatics.
- Add the broth back to the instant pot. Add the drained hominy, baking soda, and salt. Set instant pot to high pressure for 5 minutes. While the hominy cooks, shred the chicken breast and prepare other toppings. Set aside. When the instant pot finishes cooking the hominy, quick release instant pot. Serve pozole in a bowl with optional toppings.
Video
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Pairing
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Food safety
- Ensure chicken reaches a safe internal temperature of at least 165°F (74°C).
- Use clean and dry utensils when handling ingredients.
- Refrigerate leftovers promptly.
- Reheat the soup until it's steaming hot to ensure food safety.
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