Chicken Pozole
A hearty and comforting traditional Mexican soup made with tender chicken, hominy, and a flavorful blend of spices, garnished with fresh toppings for a delicious meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 1x
Ingredients
2 tablespoons vegetable oil
1 medium white onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
8 cups chicken broth
3 cups cooked hominy, drained and rinsed
2 pounds boneless, skinless chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
1 lime, cut into wedges
1/2 cup chopped fresh cilantro
1 cup shredded iceberg lettuce
1/2 cup diced white onion
1 avocado, diced
Radishes, thinly sliced, for garnish
Tostadas or tortilla chips, for serving
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic, ground cumin, dried oregano, smoked paprika, and crushed red pepper flakes. Cook, stirring constantly, for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer.
Add the chicken breasts to the pot. Cover and simmer gently for 25-30 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and set aside to cool slightly.
Add the hominy to the broth and continue simmering uncovered for another 20 minutes to allow flavors to meld.
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.
Return the shredded chicken to the pot. Season the soup with salt and freshly ground black pepper to taste. Simmer for an additional 10 minutes.
Ladle the pozole into bowls and serve with lime wedges, chopped cilantro, shredded lettuce, diced onion, diced avocado, sliced radishes, and tostadas or tortilla chips on the side.