Chicken Pozole
This easy Chicken Pozole recipe is delicious and versatile. Perfect for celebrations and special occasions. A hearty and tasty Mexican soup.
Servings: 6
Calories: 98kcal
Equipment
- large pot or large dutch oven
- cutting board
- knife
- slotted spoon
Ingredients
- 2 -3 tomatillos
- ½ onion
- 1 poblano or pasilla chili seeded and chopped
- 1 jalapeño seeded and chopped
- 2 garlic cloves
- 3 tablespoons chopped cilantro
- 2 tablespoons Vegetable or Corn Oil
- 3 ½ cups chicken stock
- 1 cup of water
- 1 cup cooked chicken shredded
- 1 can 30 oz hominy drained or 2 15 oz
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon Mexican oregano
- avocado for garnish
- ½ teaspoon salt
- 1 pinch black pepper
Instructions
- Cut the half onion in fourths and trim chilis for the food processor.
- In a food processor, add tomatillos, onions, both chilis, garlic, cumin, coriander, oregano and cilantro. Pulse until smooth.
- Add oil to a medium pot over medium heat.t Add 1 cup chicken broth and chili puree. Whisk until blended. Add salt and black pepper.
- Cook puree for about 10 minutes until the mixture darkens.
- In a large pot over medium heat, add remaining chicken stock and water over medium heat. Add chicken and drained hominy. Then add the puree and stir until well combined and heated through.
- Ladle into soup bowls and serve with lime and avocado if desired.
Notes
Store leftovers in an airtight container in the refrigerator.
This is a great recipe to make ahead. Store cooked soup in the refrigerator and the flavors really meld nicely.
Nutrition
Calories: 98kcal | Carbohydrates: 7g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 412mg | Potassium: 238mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg