Pozole is a traditional Mexican soup made with hominy (dried corn kernels) and meat, usually pork or chicken. This kid-friendly version keeps all the comforting flavor but tones down the spice and lets everyone customize their bowl with fun toppings. It’s a hearty, warming meal that even picky eaters will love.
Ingredients
- 2 lbs (900 g) boneless, skinless chicken thighs (or pork shoulder, cut into 1-inch cubes)
- 2 cans (15 oz / 425 g each) white hominy, drained and rinsed
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 6 cups (1.4 L) low-sodium chicken broth
- 2 bay leaves
- Salt to taste
- For serving: shredded cabbage or lettuce, sliced radishes, diced avocado, lime wedges, tortilla chips, and mild salsa (optional)
Instructions
- In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Add the chicken thighs (or pork) and sear until browned on all sides, about 5-7 minutes. Remove and set aside.
- Reduce heat to medium. Add the onion and garlic to the pot and sauté until softened, about 3-4 minutes.
- Stir in the cumin and oregano, and cook for 1 minute until fragrant.
- Return the meat to the pot. Add the chicken broth, hominy, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the meat is very tender and easily shreds.
- Remove the meat from the pot and shred it with two forks. Discard the bay leaves.
- Return the shredded meat to the pot. Taste and add salt as needed. If the soup is too thick, add more broth or water.
- If using chicken, ensure it reaches an internal temperature of 165°F (74°C) as per USDA FSIS safe minimum. If using pork, cook to 145°F (63°C) with a 3-minute rest before shredding.
- Serve hot in bowls, letting each person add their favorite toppings.
Tips
- Make it ahead: This soup tastes even better the next day. Store in the refrigerator and reheat gently.
- Substitutions: Use canned hominy for convenience; if you can only find dried hominy, soak and cook it before adding to the soup. For a vegetarian version, use vegetable broth and add beans or extra vegetables.
- Common mistake: Don’t skip browning the meat—it adds deep flavor. Also, don’t overcook the hominy; it should be tender but still have a slight bite.
- Spice control: Keep the soup mild for kids, and let adults add hot sauce or sliced jalapeños at the table.
Serving Suggestions
Set up a topping bar so kids can customize their bowls. Offer shredded cabbage, diced avocado, radishes, lime wedges, and tortilla chips. For a fun twist, serve the pozole with a side of warm cornbread or quesadillas.
Variations
- Red Pozole: Add 2-3 dried guajillo chiles (seeded and soaked) blended into the broth for a rich red color and mild heat.
- Green Pozole: Puree a cup of tomatillos and cilantro, and stir into the soup during the last 15 minutes of cooking.
- Pork vs. Chicken: Pork shoulder gives a richer flavor, while chicken is lighter and cooks faster. Both work well.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for 3-4 days. To reheat, warm in a pot over medium heat, adding a splash of broth or water to loosen. You can also freeze pozole for up to 3 months; thaw overnight in the fridge before reheating. Reheat until steaming hot (165°F / 74°C) before serving.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but thighs are more forgiving and stay moist. If using breasts, reduce simmering time to 30-40 minutes to avoid drying out.
What is hominy, and where can I find it? Hominy is dried corn that has been treated with an alkaline solution, giving it a puffy, chewy texture. It’s usually sold canned in the Latin foods aisle of most grocery stores.
How can I make this soup spicier for adults? Serve with hot sauce, crushed red pepper flakes, or sliced fresh jalapeños on the side. You can also stir in a spoonful of adobo sauce from chipotle peppers.
Can I make this in a slow cooker? Yes! Brown the meat and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is pozole gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your chicken broth is certified gluten-free if you have celiac disease.
Why is my pozole bland? It likely needs more salt. Add salt gradually and taste as you go. Also, make sure to use enough hominy—it absorbs flavor as it simmers.
Related
- Protein in Dhokla: How Much & How to Boost It
- Puli Puli Tamarind Rice: Tangy South Indian Recipe
- Poha Cutlet Recipe (Crispy Indian Snack)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).