Chicken Pozole
A hearty and comforting traditional Mexican soup made with tender shredded chicken, hominy, and a flavorful blend of spices and chilies.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6
Ingredients
2 tablespoons vegetable oil
1 medium white onion, quartered
4 garlic cloves, peeled
2 bay leaves
8 cups chicken broth
2 pounds boneless, skinless chicken breasts
2 cans (15 ounces each) white hominy, drained and rinsed
3 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt, to taste
Freshly ground black pepper, to taste
1 small white onion, finely chopped (for garnish)
1 cup shredded iceberg lettuce (for garnish)
1/2 cup radishes, thinly sliced (for garnish)
1 lime, cut into wedges (for garnish)
1/4 cup fresh cilantro leaves, chopped (for garnish)
Tostadas or tortilla chips (for serving)
Instructions
In a large pot, heat the vegetable oil over medium heat.
Add the quartered onion, garlic cloves, and bay leaves to the pot and sauté for 3-4 minutes until fragrant.
Pour in the chicken broth and bring to a boil.
Add the chicken breasts to the boiling broth. Reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through.
While the chicken cooks, place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
Remove the softened chilies from the water and transfer them to a blender. Add 1 cup of the soaking water, oregano, and cumin. Blend until smooth to create the chili sauce.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Discard the onion, garlic, and bay leaves from the broth.
Return the shredded chicken to the pot and add the drained hominy and the blended chili sauce. Stir to combine.
Simmer the pozole uncovered for 20-25 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.
To serve, ladle the pozole into bowls and garnish with chopped onion, shredded lettuce, sliced radishes, cilantro, and lime wedges.
Serve with tostadas or tortilla chips on the side.