Chicken Pozole

5 from 20 votes

This Chicken Pozole Soup is a hearty and flavorful soup. Tender chicken is simmered in a rich and spicy broth with hominy, chili peppers, and vegetables in this comforting Mexican dish. This satisfying soup is the perfect comfort food for the season.

Prep Time15

Cook Time20

Course: Soup

Cuisine: Mexican

Servings:

Calories: 98kcal

Author: Raquel Pineira

Equipment

large pot or large dutch oven
cutting board
knife
slotted spoon

Ingredients

2 -3 tomatillos
1/2 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 1/2 cups chicken stock
1 cup of water
1 cup cooked chicken shredded
1 can 30 oz hominy drained or 2 15 oz
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Mexican oregano
avocado for garnish
1/2 teaspoon salt
1 pinch black pepper

Instructions

Cut the onion into fourths. Seed and chop the poblano and jalapeño peppers. Remove husks from tomatillos and rinse well.
Add the tomatillos, onion, chiles, garlic, cumin, coriander, oregano, and cilantro to a food processor. Pulse until smooth.
Heat oil in a large stockpot or Dutch oven over medium heat. Pour in the green chile purée and cook for 10 minutes, stirring occasionally, until the mixture darkens. Season with salt and pepper.
Add the remaining chicken stock and water to the pot. Stir in the shredded chicken and drained hominy until well combined.
Bring to a gentle simmer and cook for 15–20 minutes to meld the flavors.
Ladle into bowls and serve with desired toppings: avocado, shredded cabbage, radishes, diced onion, cilantro, and lime wedges.

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