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.

Can I make pozole blanco in a slow cooker or Instant Pot?

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.

What kind of chicken works best?

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.

Is pozole traditionally eaten for breakfast?

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.

How can I make my pozole spicier?

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.

Can I use pork instead of chicken?

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.

Chicken Pozole Blanco - Nibbles and Feasts

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

Scale

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

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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.