Weeknight Chicken Pozole

Serves 4-6

Weeknight Chicken Pozole

By Camille Styles


  • Pozole base:
  • 2 Tbs. olive oil
  • 2 Tbs. finely diced white onion
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano or marjoram
  • 2 Tbs. flour
  • ½ tsp. ground cumin
  • ½ c. ground pure chile powder
  • ½ tsp. salt
  • Pozole:
  • Olive oil for sautéing
  • Meat from 1 Fresa’s chicken, skin and bones reserved
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 dried New Mexico chiles
  • 2 cans yellow or white hominy, or a combination
  • Garnish:
  • 2 limes, quartered
  • green cabbage, thinly slivered
  • white onion, finely diced
  • radish, thinly sliced or julienned
  • cilantro leaves
  • Mexican crema, sour cream or crème fraiche


  1. Place the chicken skin and bones in a pot with 2 ½ cups water and simmer for 15-20 minutes. Strain solids out and reserve broth.
  2. Wipe out the soup pot, return to medium hot burner, and heat olive oil until shimmering, Sauté onions, garlic and New Mexico chiles for a few minutes, until fragrant and onions begin to turn translucent.
  3. Add pozole base and reserved chicken broth, and simmer for 15-20 minutes.
  4. Add reserved chicken and hominy, along with its liquid. Simmer until flavors come together and pozole is hot throughout.
  5. Serve in big bowls, along with suggested garnishes.

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Comments (3)
  1. 1
    Juanita May 6, 2015 at 12:48 pm

    What do you do with the chili’s. Are they whole, do you soak them first? Thank You

  2. 2
    Amber | Loves Food, Loves to Eat May 14, 2015 at 5:45 pm

    Made this last night and it was super delicious, but the recipe was missing some direction and we did have to do a fair amount of guess work… luckily I’m pretty advanced in the kitchen, but my husband would have been totally lost trying to follow this on his own! If you’re able, these updates would really help:
    – No clear direction for what to do with dry peppers: For the chilis, we looked up other recipes, which had us soak them, then blend to a paste. Not sure if 3 whole dry peppers would do much in here 🙂
    – What’s an alternative for Fresa’s chicken!? We’re in Seattle… no Fresa’s here! We used a rotisserie chicken, shredded, and just used already prepared chicken broth.
    -How much hominy? We didn’t know what sized cans were called for here, so just ended up using 1 of the extra large cans.


    • Camille Styles May 14, 2015 at 10:20 pm

      Thanks so much for sharing Amber! This is a recipe directly from the restaurant (original post here: http://camillestyles.com/food-and-drink/market-fresh/tastemakers-fresas-austin/) so it’s not one that we’ve tested in the CamilleStyles.com kitchen… really appreciate you weighing in with this guidance for other readers who try it at home. And yes — best substitute for a Fresa’s chicken is a rotisserie chicken from the grocery. Though if you’re ever in Austin, a trip to Fresas’s should make it onto your itinerary! 😉