Mexican Chicken Pozole with Hominy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Mexican soup with tender chicken, hominy, and a smoky chipotle broth. This mexican-inspired chicken (vegetarian-friendly) ready in about 70 minutes pairs chicken legs, hominy, chipotle peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 60 min Serves 6 Mexican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 600g chicken legs and 2 chipotle peppers (pitted and roughly chopped) in a large pot, add 4 cups water, bring to a boil over high heat, then reduce to low, cover, and simmer for 1 hour, skimming any foam that rises to the surface, until the chicken is tender and the skin is golden brown. Tip: Use a lid to retain moisture and prevent the chicken from drying out.
  2. Step 2: Add 2 cups hominy to the pot, stir in 1/2 tsp salt (or to taste), and 1/4 tsp black pepper (or to taste), and continue simmering for 15 minutes, until the hominy is heated through and the flavors have melded. Tip: Avoid overcooking the hominy to prevent it from becoming mushy.
  3. Step 3: Just before serving, top each serving with slices of 1 avocado (cut into 1/4-inch thick rounds), chopped 1/2 cup cilantro (finely diced), and a squeeze of lime juice, ensuring the avocado is added last to maintain its freshness. Tip: For a creamier texture, mash the avocado slightly before adding it to the bowl.

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Frequently asked questions

How long does Mexican Chicken Pozole with Hominy take to make?

Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mexican Chicken Pozole with Hominy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken legs from drying out.

Can I substitute ingredients in Mexican Chicken Pozole with Hominy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican Chicken Pozole with Hominy for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mexican Chicken Pozole with Hominy vegetarian-friendly?

Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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