top of page

Pozole Blanco (Mexican Chicken and Hominy Soup)


4-5 quarts

About the Recipe

Pozole is a Mexican soup that has a couple different types. Red, Green, and White, depending on the region of Mexico. It can be made with pork, chicken, seafood, etc. It's a soup that dates back to the Aztecs. I learned this Pozole Blanco from my friends, who come from the state of Morelos. I hope you find it as comforting as I do!


1 3-4lb chicken, whole

3 onions, thickly sliced

1 29oz can hominy, rinsed and drained

7 garlic cloves, smashed

4 bay leaves, dried

Handful fresh thyme

2Tbsp Mexican oregano, crushed or start with 1Tbsp ground

2Tbsp salt


Garnishes (choose your own adventure)






Ground chili



1: In a large stock pot, add chicken, onions, garlic, bay leaves, Mexican oregano, and salt. Fill the pot with water. Simmer on the stove for minimum 2 hours, I prefer to let it go 6 hours if I can. The water can evaporate, add more if need be.

2: Once the soup has simmered, take the chicken out. It will be falling off the bone tender. Shred the chicken and set it aside. Strain the soup, if you want to leave some onions in you can, I like some!

3: To the chicken broth, add hominy and shredded chicken back in. You might have more chicken than you need for the soup, add as much as you like. Add more water if the broth is too low, check for salt and more Mexican oregano if needed.

4: Simmer the hominy and chicken for 20 minutes before serving.

5: Serve with your favorite toppings and enjoy!

bottom of page