Chicken Pozole Blanco
Chicken Pozole Blanco: A Comforting Mexican Classic
There’s something magical about waking up to the comforting aroma of simmering pozole on a Sunday morning. In many Mexican households, pozole isn’t just a dish, it’s a family event. While red and green pozoles often steal the spotlight at fiestas, pozole blanco (white pozole) offers a simpler, lighter, and equally soul-satisfying version that’s perfect for breakfast or brunch. This dish brings together tender chicken, hominy, and a fragrant broth, all topped with crisp vegetables and bright lime. Each bowl is a blank canvas, mild enough for kids, but ready to come alive with a drizzle of spicy salsa for those who crave heat.
Pozole blanco de pollo is proof that the most humble ingredients: chicken, hominy, and a handful of seasonings, can become a meal that feels both comforting and celebratory. It’s one of those dishes that bridge generations, where everyone customizes their own bowl with toppings, chatting around the table as the morning stretches into afternoon.
Related Recipe: Pozole Rojo
The base of this dish is nixtamalized hominy, large, chewy corn kernels that have been treated with lime (calcium hydroxide), giving them a tender yet pleasantly firm texture. Hominy is what gives pozole its distinctive heartiness and depth, it’s not just soup; it’s a full meal in a bowl.
Unlike red or green versions that use chile sauces for color and flavor, pozole blanco relies on its pure, savory broth. Onion, garlic, and oregano are blended to create a subtle aromatic base that complements the richness of the chicken. The flavor is clean but deeply satisfying, making it the perfect foundation for colorful toppings and your choice of salsa.
Cultural and Historical Roots
- Pozole holds deep cultural significance in Mexico, dating back to pre-Columbian times. Originally, it was a ceremonial dish made by the Aztecs to honor the gods. The term pozolli in Nahuatl means “boiled” or “foamy,” referencing the way hominy blooms as it cooks.
- The dish evolved through centuries, adapting to local ingredients and regional preferences. Today, pozole rojo reigns in Guerrero and Jalisco, pozole verde is cherished in Guerrero and Morelos, and pozole blanco is beloved throughout central Mexico, especially in states like Sinaloa and Nayarit.
- While it’s often associated with celebrations like Independence Day or Christmas, pozole blanco de pollo has also become a comforting weekend tradition, a meal that brings families together around a big steaming pot.
Serving Suggestions
One of the best parts of eating pozole is the toppings. It’s where everyone gets to make it their own. Traditional garnishes include:
- Shredded lettuce or cabbage: for crunch and freshness
- Sliced radishes: for a peppery bite
- Avocado: for creamy richness
- Chopped onion: for sharpness and balance
- Dried oregano: lightly crushed and sprinkled on top
- Lime wedges: to brighten every spoonful
- Chile de Árbol salsa: a fiery finish for those who love spice
The contrast of textures and temperatures: hot broth, cold toppings, zesty lime, makes every bite vibrant.
Ingredient Variations
This white chicken pozole recipe is wonderfully adaptable. Here are some variations you can try while keeping the essence of the dish intact:
- Protein Swap: Replace chicken thighs with a whole chicken or a mix of thighs and drumsticks for a richer broth. For a lighter option, use chicken breast but add a bit more broth for depth.
- Vegetarian Option: Substitute chicken with hearty vegetables like zucchini, mushrooms, and garbanzo beans. Use vegetable broth instead of chicken broth.
- Hominy Options: While canned hominy is convenient, dried hominy gives a more traditional texture and flavor if you’re up for a longer cooking process.
- Herbs & Seasonings: Add a few sprigs of fresh epazote near the end of cooking for a subtle earthy note, or a bay leaf for aroma.
- Salsas: White pozole is meant to be a blank canvas. Serve it with both salsa verde (tomatillo-based) and salsa roja(red chile-based) to please all palates.
Storage and Reheating Tips
Pozole tastes even better the next day as the flavors meld and deepen. Here’s how to store and enjoy leftovers:
- Refrigerate: Once cooled, store pozole in an airtight container for up to 4 days. Keep toppings and broth separate to maintain texture.
- Freeze: Freeze the broth and hominy mixture (without toppings) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stove over medium heat. Add a splash of broth or water if the consistency thickens. Freshen up with lime juice and new toppings before serving.
FAQs
What’s the difference between white, red, and green pozole?
White pozole is the base version, made without chile sauce. Red pozole gets its color from guajillo or ancho chiles, while green pozole features tomatillos, jalapeños, and herbs like cilantro and epazote.
Yes! You can simmer everything on low in a slow cooker for 5–6 hours or cook in an Instant Pot on high pressure for about 35 minutes. Both methods intensify the flavors while saving time.
Bone-in, skin-on chicken thighs add the most flavor to the broth. If you prefer leaner meat, use chicken breast but consider adding extra broth or bouillon for richness.
In some regions of Mexico, especially during celebrations, pozole is served in the morning after a long night of festivities. The hearty broth and hominy make it a satisfying, energizing meal, even as a resaca (hangover) cure.
Pozole blanco itself isn’t spicy, but you can serve it with salsa roja de chile de árbol or salsa verde on the side. Add the salsa to your bowl just before eating so everyone controls their heat level.
Absolutely. Traditional pozole is often made with pork shoulder or a mix of pork cuts. If substituting, adjust the simmering time since pork can take longer to tenderize.
Pozole blanco is the kind of dish that feels restorative, not just for the body, but for the spirit. It’s nourishing, customizable, and connects you to a culinary tradition that spans centuries. Whether you’re making it for breakfast, a cozy dinner, or a holiday gathering, it invites everyone to the table to build their perfect bowl.
For kids, keep it simple with just chicken, hominy, and avocado. For spice lovers, turn up the heat with your favorite salsa and an extra squeeze of lime. However you serve it, the joy of pozole blanco lies in sharing. It’s made to be enjoyed together.
So next time you’re craving comfort in a bowl, skip the cereal and wake up to the warmth of pozole blanco de pollo. Serve it with tostadas on the side, gather your family around, and let the toppings and laughter flow freely. jJst as they do in every Mexican kitchen where pozole is made with love.
Print
Chicken Pozole Blanco
- Prep Time: 20 minutes
- Cook Time: 2 hours, 5 minutes
- Total Time: 2 hours 25 minutes
- Yield: serves 8
Description
White pozole makes a great breakfast dish for the entire family. The spicy salsa, whether red or green, is added after served. Children and people who don’t eat spicy food can omit the salsa and enjoy it as is. This chicken pozole can be topped with lettuce or cabbage, the favorites, radishes and avocado and lots of lime juice.
Ingredients
- 2 1/2 cups canned hominy, rinsed thoroughly
- ½ piece white onion
- 4 garlic cloves
- 1 teaspoon dried oregano
- 3 pounds chicken thighs, with bone and skin
- 4 cups chicken broth
- 1 teaspoon salt or to taste
- Tostadas to serve
Toppings:
- Shredded lettuce
- Sliced radishes
- Sliced avocado
- Chopped onion
- Dried oregano, crushed
- Lime wedges for juicing
- Chile de Arbol Salsa
Instructions
- Combine hominy with 8 cups water in a large stock pot over medium heat. Boil for 90 minutes or until hominy is tender.
- While hominy boils, combine onion, garlic, oregano and 1/3 cup water in a blender. Blend until smooth.
- Add blended onion mixture to pot with hominy. Add chicken pieces and chicken broth. When the liquid begins to boil, remove and discard the layer of foam that rises to the top. Add salt and continue boiling for 35 minutes or until chicken has cooked.
- Remove chicken pieces from pot and place them in a large bowl. Let the pieces cool to the touch. Remove and discard the skin and bones from the chicken pieces. Shred the chicken meat with fingers and return to the pot.
- Ladle pozole in serving bowls. Top with lettuce, radishes, avocado, onion, oregano, lime juice and chile de arbol salsa.
