Season 12 Recipes: Bayless' Best Ever/

Quick Pozole



  • 129-ounce can hominy
  • 2 1/2cups chicken broth
  • 8ounces red chile enchilada sauce
  • 2cups coarsely shredded cooked chicken
  • ½small head green cabbage (preferably Savoy), thinly sliced
  • 1teaspoon oregano
  • 2radishes, thinly sliced
  • 1lime, cut into wedges


In a medium (4-quart) saucepan over medium-high heat,  combine the hominy (with its canning liquid), the chicken broth  and the enchilada sauce. Bring to a boil.  Stir in the shredded chicken. Simmer about 10 minutes.   Ladle into bowls, garnish with cabbage, oregano, radishes and lime.


  1. ¡Ay que rico!
    Muchisimas gracias por este receta.

    My SIL loves pozole…so I’m going to use him as my Guinea pig first.
    If I hadn’t watched this episode, I’d probably never know such an easy version was available.

    ¡Gracias Rick por todo!

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