Pozole Blanco de Pollo (White Chicken and Hominy Soup)
A clear, comforting soup of chicken and big soft hominy kernels, piled with crisp cabbage, radish and lime at the table.
Made with Mexican chicken stock (caldo de pollo) and Tostadas and totopos (tortilla chips) and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £5.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put your ready made caldo de pollo (see the base recipe) in a large pot with the halved onion, garlic and half the oregano. Bring to a gentle simmer for 10 minutes.
10 min - 2
Remove the onion halves and garlic if you like, then add the drained hominy. Simmer for 15 minutes, until the kernels are plump and a few have burst.
15 min - 3
Stir in the shredded chicken from the pollo deshebrado base and heat for 5 minutes until steaming hot all the way through. Season with salt.
5 min - 4
Crush the rest of the oregano between your palms over the pot.
- 5
Ladle into big bowls. Serve with the cabbage, radish, chopped onion, lime and the tostadas on the table, and let everyone build their own bowl.
Tips
- Always rinse tinned hominy, which is packed in a salty brine. A good rinse gives a clean, sweet corn flavour.
- Rub dried oregano between your palms to release the oils before it goes in the pot.
- Add a spoonful of salsa taquera or crushed dried arbol chilli at the table for heat.
Storing and freezing
Keeps in the fridge for up to 3 days without the garnishes. Cool within 1 to 2 hours, freeze for up to 2 months, and reheat until steaming hot all the way through.
Questions
What is hominy?
Hominy is dried maize kernels that have been soaked in an alkaline solution (nixtamalised), which makes them swell and soft. In the UK it comes tinned, often labelled as hominy or pozole corn.
What is the difference between pozole blanco, rojo and verde?
Blanco is the plain clear version with the garnishes. Rojo adds a dried red chilli sauce and verde a green tomatillo and pumpkin seed sauce. All three share the same hominy and meat.
Is it gluten free and dairy free?
Yes, with homemade caldo and gluten free tostadas it has no gluten, dairy, egg or nuts.
More made with mexican chicken stock (caldo de pollo)
Caldo Tlalpeño (Chipotle Chicken and Chickpea Soup)
GFDFEFHuevos Ahogados (Eggs Poached in Red Salsa)
DFNFSopa de Lentejas con Carnitas (Mexican Lentil Soup with Pork)
GFDFEFSopa de Lentejas con Chorizo y Plátano Macho (Lentil Soup with Chorizo and Plantain)
GFDFEFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.