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How to Make White Pozole with Chicken


How to Make White Pozole with Chicken

The hubster has a few favorite Mexican dishes that he really craves when the cold weather comes around. Pozole is one of them (along with menudo, tamales and mole). So I turned to my friend, Iris, and asked for her help in making white pozole with chicken for the hubster. Turns out, it was super easy to make! This is her traditional Mexican white pozole with chicken recipe.

how to make homemade mexican pozole blanco

Mexican White Pozole Recipe


  • 1/2 onion
  • 1 garlic bulb
  • 3 tbsp. chicken flavor bouillon
  • 105 oz Juanitas Mexican Style Hominy
  • half a chicken in pieces
  • 1/2 tbsp oregano


  1. Fill a large stockpot halfway with water and add half an onion, garlic bulb and chicken flavor bouillon. Bring to a boil on medium heat.
  2. Rinse hominy in large colander. Add to pot and bring back to a boil.
  3. Rinse chicken and add to pot. Add oregano.
  4. Cover and simmer on low for thirty minutes.
  5. Serve hot.

Tip: The pozole can be enjoyed as is, or topped with shredded cabbage, cilantro, diced avocado, green chile and a side of lime and bolillo bread (or French bread if you don’t have bolillo at your market).

Onion, garlic and seasoning

rinsing hominy

Juanitas mexican style hominy

Add hominy to pozole

How to make pozole

pozole soup

pozole toppings

Pozole is traditionally served during the holidays or on the weekend for family dinners. You can also make a red version of pozole by adding red chile puree (using ancho and/or guajillo chiles) while it cooks, and substitute chicken for pork.

Related Post: Sopa de Estrellitas Recipe

To make a green version of pozole, add Serrano chiles and tomatillos. has a good green pozole with chicken recipe if you’re looking to make that variation.

pozole recipe

We hope you’ll give this recipe a try. It’s really easy to put together and makes a lot without spending too much money. It also goes great with a side of champurrado, Mexican hot chocolate or Ponche Navideño if you’re having it around Christamas time.

how to make authentic mexican pozole with chicken -

Pattie Cordova is founder of Cordova Media Group, LLC, a boutique social media consulting firm that develops and creates social media strategies for businesses. She manages and is EIC for LMVL SoCal. In her spare time (what little there is LOL) she enjoys working out, hanging out with her family (two chiclets and a Hubster) and traveling.



  1. Silvia

    January 15, 2016 at 11:23 pm

    Thank you for sharing my recipe. I love pozole verde!

  2. Bridget

    November 26, 2016 at 12:25 am

    Quick question…do you leave the whole head of garlic in there? Does the papery part get soft, does the onion dissolve? Wondering about the difference between doing it this way and peeling the garlic cloves and chopping the onion. Wondering how the whole ones turn out when it is time to serve it? Thanks! Looks great!

    • Pattie Cordova

      November 26, 2016 at 10:36 pm

      Hi! You do leave the whole head of garlic in there. Peel off the papery part. The onion won’t dissolve. The difference is that the water absorbs the flavor of the garlic and onion, not necessarily needed to consume. Good luck!

  3. Sandra Caballero

    December 13, 2016 at 12:21 am

    I love pozole de verde ❤️ When I make them my daughters love them. I do my own chicken boiled broth and then add all the ingredients. In fact I have been craving to make pozole since Sunday. I’m thinking to make pozole tomorrow.

    • Pattie Cordova

      December 13, 2016 at 1:30 pm

      The Hubster loves pozole too! I think that’s what we’re making for Christmas Day. Share your pics of yours!!!

  4. Pingback: Traditional Pozole Rojo with Chicken Recipe | #KnorrCelebrations #NorthgateMarket #ad • Living Mi Vida Loca

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Pattie Cordova and Family at Knott's Soak City sharing tickets prices at the gate in Buena Park, CA - - #LivingMiVidaLoca #KnottsSoakCity #KnottsBerryFarm #BuenaPark
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