Quick Pozole



  • 129-ounce can hominy
  • 2 1/2cups chicken broth
  • 8ounces red chile enchilada sauce
  • 2cups coarsely shredded cooked chicken
  • ½small head green cabbage (preferably Savoy), thinly sliced
  • 1teaspoon oregano
  • 2radishes, thinly sliced
  • 1lime, cut into wedges


In a medium (4-quart) saucepan over medium-high heat,  combine the hominy (with its canning liquid), the chicken broth  and the enchilada sauce. Bring to a boil.  Stir in the shredded chicken. Simmer about 10 minutes.   Ladle into bowls, garnish with cabbage, oregano, radishes and lime.


  1. ¡Ay que rico!
    Muchisimas gracias por este receta.

    My SIL loves pozole…so I’m going to use him as my Guinea pig first.
    If I hadn’t watched this episode, I’d probably never know such an easy version was available.

    ¡Gracias Rick por todo!

  2. Just made your Quick Pasole, it is excellent. I will be making this recipe when I have a taste for Pazoel.THANKS!

  3. Very easy! I used about double amounts to make a big pot of soup.
    2 cartons of low sodium chicken cooking stock ( I like to add my own salt)
    Large can of pozole with liquid
    1 rotisserie chicken, pulled apart by hand.. Omit skin to reduce fat.
    1 can of green enchilada sauce.
    Handful of cilantro, ’cause I like the taste.
    Teaspoon of Mexican oregano.
    Brought to a nice simmer………. yummy!
    Thanks Rick!

  4. Made this for the super bowl. Super simple recipe. At first it tasted a little too thin and like enchilada sauce but we added some sautéed garlic and brown rice miso paste for the win. It adds awesome richness. Thanks for quick version!

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