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 as 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 time but is full of flavor. I simmer store-bought rotisserie chicken bones with the broth to extract all the tasty goodness. To maximize 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 are 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 the broth. Reserve the onion.
• Add hominy and shredded chicken to the 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 the recipe card below for detailed instructions. 

View the how-to video or save it 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 a 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 pre-cooked. I have always used the latter.

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

How to store:

• Refrigerate—store in an airtight container for 4-5 days.
• Freeze—Cool completely before 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 brothier than seen in these pictures. I removed some of the broth so 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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Rotisserie Chicken Pozole

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Mexican Courses:Main Recipe Keys: High Protein Gluten Free

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesTotal time: 50 minutesServings:6 Servings

Description

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.

Ingredients

• 1 (about 2 pounds) rotisserie chicken, deboned and shredded
• 1(32 ounce) carton vegetable broth
• 3 (14.5 ounces) cans chicken broth
• 3 (15.5 ounces) cans hominy, drained and rinsed
• 2 cloves garlic, slightly crushed
• 1 small onion, cut into wedges
• 2 rounded teaspoons ground cumin
• 2 1/2 rounded teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 rounded teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Toppings (mix and match as desired):

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

Instructions

1. Remove the meat from the rotisserie chicken. Set the meat aside.
2. Place the large pieces of bones into a 4-quart saucepan. Add onion wedges and garlic cloves. Add chicken broth, vegetable broth, and all the seasoning. Cover. Bring to a boil on high. Reduce heat to a simmer. Total cook time: about 30 minutes.
3. While the broth simmers, drain and rinse hominy and set aside. Shred chicken into bite-size pieces. Set aside. Note: for a 2-pound chicken, use 1 heaping cup shy of the shredded chicken in the soup. I think it’s the perfect amount, but you can use it all if you like.
4. Strain broth through a fine mesh sieve set over a 3.5 quart (minimum size) vessel. Return broth to the pan. You can also remove the solids directly from the pan with a kitchen spider. Make sure to remove any small bones from the broth. Discard garlic and bones. Reserve the onion.
5. Turn the heat up to high. Add hominy and shredded chicken. Cover. While the stock comes back to a boil, chop the reserved onion. Add to the pan. Reduce heat to a simmer once the broth comes to a boil. The total cooking time is 10 minutes.
6. Reseason to taste. Serve with toppings over the soup.
7. Makes 6 servings.

Keywords:Mexican Soup, Hominy, Rotisserie Chicken, Comfort Food

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