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
-
2 tablespoons
olive oil
-
2 pounds
boneless, skinless chicken thighs
-
1 teaspoon
cumin
-
1 teaspoon
chile powder
-
1 teaspoon
each salt and pepper
-
1
large white onion, diced
-
4
cloves garlic, minced
-
2
carrots, peeled and diced
-
2
ribs celery, diced
-
1
chipotle in adobo, chipotles finely chopped and two tablespoons of the adobo sauce reserved
-
32 ounces
can hominy (I used blanco/white, drained and rinsed)
-
8 cups
chicken stock
-
1
can diced tomatoes and green chilies (I used Hatch brand)
-
A selection of shredded cabbage, cilantro, cotija cheese, lime juice, sour cream, avocado, corn chips, jalapeños, diced onion, for serving (optional)
Directions
-
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.
-
Add the onion, garlic, carrots, and celery to pan, and sauté 10 minutes, until softened.
-
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.
-
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!
/53423e00-6d96-4bdf-831e-4708131726ec--pozole.JPG)
See Reviews
See what other Food52ers are saying.
-
Molly
-
gingerroot
-
heather
-
Alexandra V. Jones
-
Review