Quick Chicken Pozole

May 11, 2014
3 Ratings
  • Cook time 40 minutes
  • 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

What You'll Need
  • 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!

See what other Food52ers are saying.

  • Molly
  • gingerroot
  • heather
  • Alexandra V. Jones
    Alexandra V. Jones
Chef de cuisine @Shelburne hotel Seaview, WA

6 Reviews

Molly January 22, 2015
This was so easy to throw together, and it was delicious! I can't wait to load it up with toppings next time I make it.
Alexandra V. January 22, 2015
Fantastic! Thanks for letting me know it was a success!
gingerroot August 23, 2014
Made this last night and it was fabulous. Going into the regular rotation. The soup is delicious and you're right, the toppings make it fun. We had lemon, cilantro, green onion, pickled hakurei turnips, radishes, feta, avocado and crispy tortilla strips. YUM.
Alexandra V. August 23, 2014
Right on! Glad you liked it! Thanks for letting me know.
heather May 20, 2014
This looks like a winner to me!
Alexandra V. May 21, 2014
Thanks I love it! It is also great the next day as the flavors meld together.