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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
Food52 Review: 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
- 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)
- 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!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Chicken
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Warm Weather Soup
- This recipe was entered in the contest for Your Best Recipe with Corn