Description
Warming chicken pozole brings comfort straight from Mexico with hearty hominy and tender chicken swimming in a rich, spicy broth that connects you to generations of traditional cooking. Serve this soul-satisfying soup with crisp radish slices, chopped onions, and lime wedges for a complete meal that feels like a warm embrace from a Mexican grandmother.
Ingredients
Scale
Main Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 2 cans (15 ounces each) white hominy, rinsed and drained
- 6 cups chicken broth
Supporting Ingredients:
- 3 dried guajillo or ancho chiles, stems and seeds removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
Seasonings:
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Garnishes:
- Fresh cilantro, chopped
- Shredded cabbage
- Sliced radishes
- Lime wedges
- Tortilla chips or tostadas (optional)
Instructions
- Toast the dried guajillo chiles in a dry skillet at medium heat for 1-2 minutes until fragrant. Avoid burning your chiles during this process.
- Soak the toasted chiles in hot water for 15 minutes until they become soft and pliable.
- Drain the chiles and transfer them to a blender. Add ½ cup chicken broth and blend until you create a smooth, vibrant sauce.
- Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add your chopped onion and sauté for 5 minutes until translucent.
- Mix in 3 minced garlic cloves, 2 teaspoons dried oregano, and 1 teaspoon ground cumin. Cook for 1-2 minutes until your kitchen fills with aromatic fragrance.
- Pour 6 cups chicken broth into the pot and bring to a boil.
- Add 2 pounds boneless chicken thighs to the pot. Reduce heat and simmer for 20-25 minutes until chicken is thoroughly cooked.
- Remove chicken and shred it completely using two forks.
- Return shredded chicken to the pot. Stir in your blended chile sauce and 2 cans of rinsed white hominy.
- Season with salt and black pepper to your taste preference.
- Simmer the pozole for an additional 15-20 minutes to develop rich, deep flavors.
- Ladle into serving bowls and top with fresh chopped cilantro, shredded cabbage, and sliced radishes.
- Serve with lime wedges and optional tortilla chips on the side.
Notes
- Toast chiles carefully to avoid burning, which can make the sauce bitter.
- Hominy is key to authentic pozole, so don’t skip this traditional ingredient.
- For a lighter version, swap chicken thighs with chicken breasts, but thighs provide richer flavor.
- Customize toppings based on personal preference, adding sliced avocado or diced onions for extra texture.
- Prep Time: 20 minutes
- Cook Time: 45-54 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 298 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 95 mg