This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Julie Benz's Chicken Pozole


  • 5 cups chicken stock
  • 1 to 2 15-ounce cans white hominy, drained
  • 1 can white corn (optional)
  • 2 14 1/2-ounce cans stewed tomatoes (use fire-roasted or Mexican-style for an added kick)
  • 4 teaspoons oregano
  • 1 jalapeo chili, chopped
  • 3 tablespoons New Mexican chili powder
  • 1 rotisserie chicken, meat shredded


Serves: 6




Bring chicken stock to a boil in a large pot.



Add hominy, corn, tomatoes, oregano, jalapeo and chili powder bring back up to a boil. Reduce heat and simmer, stirring often for 1 hour.



Stir in shredded chicken. Season with salt and pepper. Serve with toppings on the side.