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Cook time
40 minutes
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Serves
6 to 8
Author Notes
Pozole contains hominy, a type of dried corn. It is usually made with pork, but I did a chicken version with some local, free-range chicken thighs. The broth has a bit of heat, and you can add toppings to your liking. It's delicious and healthy, while still filling enough to forget it's low in fat and calories. I could eat soup for every meal I think and this one is a crowd pleaser, unless someone in your crowd has a severe aversion to chiles…..this one packs a bit of heat. —Alexandra V. Jones
Test Kitchen Notes
Why have I never tried hominy? It is great! And as a whole, this pozole made my week -- with the amount of chiles and smoky chipotle added, it had a comforting warmth instead of a prominent heat. I already have plans to make this recipe for a group since it is so versatile and conducive to personalization. I went for the avocado, lime, and sour cream, while my boyfriend added more adobo sauce and tortilla chips. —EmilyS1220
Ingredients
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2 tablespoons
olive oil
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2 pounds
boneless, skinless chicken thighs
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1 teaspoon
cumin
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1 teaspoon
chile powder
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1 teaspoon
each salt and pepper
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1
large white onion, diced
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4
cloves garlic, minced
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2
carrots, peeled and diced
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2
ribs celery, diced
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1
chipotle in adobo, chipotles finely chopped and two tablespoons of the adobo sauce reserved
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32 ounces
can hominy (I used blanco/white, drained and rinsed)
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8 cups
chicken stock
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1
can diced tomatoes and green chilies (I used Hatch brand)
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A selection of shredded cabbage, cilantro, cotija cheese, lime juice, sour cream, avocado, corn chips, jalapeños, diced onion, for serving (optional)
Directions
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Heat the oil over medium-high heat in large pot. Season the chicken with the cumin, chile powder, and salt and pepper. Brown each side of seasoned chicken (about 4 to 5 minutes per side), then remove chicken and set aside on a plate. Don't clean the pan just yet.
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Add the onion, garlic, carrots, and celery to pan, and sauté 10 minutes, until softened.
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Add the chipotle and adobo sauce, hominy, chicken stock, and tomatoes and chilies, and bring to a boil. Shred the reserved chicken, and add it back into the pot. Reduce the heat to medium-low, and simmer for 30 minutes.
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Serve with an assortment of toppings. We used shredded cabbage, cilantro, cotija cheese, and a squeeze of lime. You can use sour cream, avocado, corn chips, jalapeños, onion, or anything you like, really. Make it yours!
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