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Spicy Chicken Olive Pozole Recipe

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Filed Under: EntréesSoups

chicken pozole

Spicy Chicken Olive Pozole Recipe


  • 1 Tbsp. olive oil
    1 lb. FreeBird boneless, skinless chicken thigh meat, chopped into 1-inch pieces
    1 1/2 cups diced yellow onion
    3 cups canned hominy, drained and rinsed
    2 1/4 cups low sodium chicken broth
    2 1/4 cups prepared green enchilada sauce
    1 cup California Ripe Olives, halved
    3 Tbsp. minced red jalapenos
    1/4 cup chopped cilantro


  1. Heat oil in a large saucepot over medium high heat. Add chicken and sauté until golden for 3-4 minutes, stirring occasionally. Add onion and continue cooking for 3-5 minutes until soft. Pour in hominy, chicken broth, enchilada sauce, California Ripe Olives and red jalapenos and bring to a boil. Turn heat down to simmer and cook for 20 minutes. Stir in cilantro and serve.
  2. Serving suggestion: Garnish with sliced avocado, sour cream or cotija cheese.

Number of servings (yield): 6