Chicken Pozole, photo by Hispanic Kitchen

Chicken Pozole

Cuisine: Mexican
​R​ecipe courtesy of Penelope's Oasis, on behalf of BUSH’S Beans​.​



  • 2 tablespoons olive oil
  • 1/2 onion chopped
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1/4 teaspoon red pepper crushed
  • 1 teaspoon cumin
  • 1 can BUSH'S pinto beans drained and rinsed
  • 1 can BUSH'S hominy rinsed
  • 2 cups chicken breast cooked and shredded

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  1. Heat olive oil in a saucepan over medium heat for a minute or two.
  2. Add the chopped onion and a pinch of salt and pepper to taste. Cook the onion over medium heat until soft and beginning to brown (about 12 minutes), stirring continuously.
  3. Add chicken broth and diced tomatoes and bring to a boil. Reduce heat to a simmer.
  4. Stir in red pepper and cumin, then add in BUSH’S Pinto Beans and cook for about 10 minutes. Stir regularly.
  5. Add in BUSH’S Hominy and the shredded chicken, and cook over low-medium heat for about 10 minutes, stirring regularly until heated through.
  6. Remove from heat, ladle into bowls, serve and enjoy!
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