1-First Step: Prep Ingredients. Begin by washing and cutting the whole chicken into pieces or using bone-in chicken thighs. Chop half a white onion and mince two garlic cloves. Drain and rinse canned white hominy thoroughly to remove excess sodium and canned flavors. Set aside your dried Mexican oregano and other seasonings.

2-Second Step: Cook the Chicken. In a large stockpot, place chicken pieces, half an onion, minced garlic, salt, and black pepper. Pour in 5-6 cups of water, enough to cover the chicken fully. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cover and cook for about 1 hour or until the chicken is tender and the broth is flavorful.

3-Third Step: Prepare the Broth. Remove the cooked chicken and allow it to cool slightly. Remove the onion and garlic from the pot, reserving the broth. Shred the chicken meat with two forks, discarding bones and skin. Return the shredded chicken to the pot. Add the drained and rinsed hominy along with dried Mexican oregano. Pour in the remaining water to bring the total liquid to 10-12 cups. Add the chicken bouillon cube if desired.

4-Fourth Step: Simmer and Season. Bring the soup back to a boil, then reduce heat to keep it at a gentle simmer. Cook uncovered for roughly 45 minutes to blend flavors and ensure the hominy softens perfectly. Taste the broth and adjust salt as needed to achieve your preferred seasoning balance.

5-Final Step: Serve with Fresh Toppings. Ladle the hot pozole blanco into bowls and serve with traditional toppings such as shredded cabbage or lettuce, diced onions, radishes, sliced avocado, lime wedges, chopped cilantro, fried tortilla strips, or even fried chicharrón for texture. These garnishes add freshness, crunch, and a personalized touch to every spoonful.