Quick Chicken Pozole

By Alexandra V. Jones
May 11, 2014
6 Comments
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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

Serves: 6-8

  • 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)
  1. 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.
  2. Add the onion, garlic, carrots, and celery to pan, and sauté 10 minutes, until softened.
  3. 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.
  4. 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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