Monday Menu - Easy Chicken Pozole

October 19, 2009
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
Happy eating! Linking up to Tasty Tuesday at Balancing Beauty and Bedlam, and Crock Pot Wednesdays at Dining with Debbie.

3/4/10: Edited to add:

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  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:)

  2. I love posle it a Christmas favorite for my family. THANKS!! Geri

  3. I've never had hominey before. This looks so yummy and Fall like, I will have to try it.

  4. I love hominy. In my opinion more soups should have hominy.

    Great recipe!

  5. Thanks! I love hominy too! This is the first recipe I ever made that called for it.

  6. Oh! This look so good!! I would love it, if you would share this, & any other recipes you may have, on my recipe link up.


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