Chicken Pozole Soup

Chicken Pozole Soup


1 chicken (whole, skinned and cut into pieces)
8 cups water
1/2 cup onion (chopped)
1/4 teaspoon pepper
4 tablespoons chili powder
1 can tomato sauce (8 ounce)
1/2 teaspoon oregano (dried)
2 cups canned hominy, white or yellow (2 – 15 ounce can, rinsed and drained)
3 cups iceberg lettuce (shredded)
6 lime wedges


  1. Wash hands with soap and water.
  2. Put chicken pieces in a large pot and cover with the 8 cups of water. Simmer over medium heat for 1 hour.
  3. Add the chopped onion, pepper, chili powder, tomato sauce, and oregano to simmering chicken.
  4. After the chicken is thoroughly cooked take the pieces out of the pot and remove most of the bones from the chicken and the pot.
  5. Return chicken to the pot.
  6. Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.
  7. Serve with lettuce and a wedge of lime.


To make even healthier, use tomato sauce with no added salt.

Learn more about:

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)