Rotisserie Chicken Pozole

Rotisserie Chicken Pozole is a shortcut version of a Mexican hominy and chicken soup. It’s served with an array of topping options for a comforting meal, Mexican style.

Pozole is a  soup and a Mexican comfort food that’s consumed for everyday meals as well for celebrations. My first experience with it was over twenty years ago when my sister made pork pozole. She simmered pork shoulder until fork tender and seasoned the broth with oregano and cumin. I loved the earthy flavored broth, the tender pork, and the nutty corn-like flavor of the hominy.

Traditional pozole can take several hours to make depending on the cut of meat used. My shortcut version is done in 50 minutes. My quick chicken version saves on time but is full of flavor. I simmer store bought rotisserie chicken bones with the broth to extract all the tasty goodness. To maximize on flavor, I also use a combination of vegetable and chicken broth.

This Mexican soup is as healthy as it is a comfort food. It’s served with healthy topping options that add texture and flavor.

What are the different kinds of pozole?

There are three main types of pozole. Pork is the common type of meat but chicken is sometimes used. Hominy is also a common ingredient in all three:

• Pozole rojo: has a sauce red. It may contain chilis such as ancho and guajillo. The color of the sauce gives the soup its name.
• Pozole verde: has a green sauce. It may contain tomatillo, seranos, and/or jalapeño peppers. The color of the sauce gives the soup its name.
• Pozole blanco : the “clear” broth version. Despite the greenish tint of the broth, this recipe is considered a pozole blanco. It lacks the sauce ingredients in the broth.

Ingredients needed for this recipe:

• Rotisserie chicken
• Canned hominy
• Vegetable broth
• Chicken broth
• Oregano—dried
• Cumin
• Onion
• Garlic
• Salt, black pepper, onion powder, garlic powder—for seasoning.
• Toppings: suggestions listed below.

Topping suggestions:

What makes pozole fun is the condiment options. You can mix and match as you please. Here are common toppings:

• shredded cabbage or lettuce
• radish
• lime wedges
• cilantro
• chili peppers
• chopped onion
• jalapeño
• avocado

If nothing else, I highly recommend a generous squeeze of lemon juice with your soup. Its acidity adds a pop of brightness and freshness.

Recipe highlights:

• Debone the rotisserie chicken.
• Place the bones, onion wedges, garlic cloves, and spices into a 4-quart saucepan.
• Cover and bring to a boil then reduce to a simmer. Total cook time about 30 minutes.

• Strain broth through a fine mesh sieve or use a kitchen spider to remove solids from broth. Reserve the onion.
• Add hominy and shredded chicken to broth. Cover and increase heat to high.
• Chop the reserved onion and add to saucepan. Bring to a boil. Continue to simmer. Total cook time, 10 minutes.
• Refer to recipe card below for detailed instructions. 

View the how-to video or save for later with this Pinterest Pin.

Why use rotisserie chicken:

I love store bought rotisserie chicken. It’s a staple in my fridge. Here’s why:

• It’s one of the best deals at the grocery store—I can’t make my own rotisserie chicken for the price of a store bought one.
• Always flavorful, moist, and tender—self explanatory.
• Super convenient—it’s precooked and ready to go. You can add it to plethora of dishes for a quick and easy meal.

What is hominy?

Hominy is made from maize (aka field corn). The kernels undergo a process called nixtamalization in which they are soaked in an alkaline solution to remove the husk and the germ. The process also plumps the kernels.

Hominy is available in dried and fully cooked canned forms. Like dried beans, the dried hominy requires rehydration before use. Canned hominy is precooked. I have always used the latter.

In terms in taste, it has a mild corn and nutty taste. Its is fluffy, tender, and chewy in texture.

How to store:

• Refrigerate—store in an airtight container for 4-5 days.
• Freeze—Cool completely prior to freezing. Place in a freezer proof container or a ziplock bag with the air squeezed out. Freeze for up to 3 months.

NOTE: The pozole is brotheir than seen in these pictures. I removed some of the broth so that you can see the content of the soup.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• 4-quart saucepan with lid
• kitchen spider strainer or a fine mesh strainer

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