Flavorful stew made with hominy, red chile sauce and shredded chicken.
Pozole with Chicken
Ingredients
1 teaspoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced or ½ teaspoon garlic powder
1 can (10 ounces) red chile sauce or 1 can (8 ounces) tomato sauce + 2 to 4 Tablespoons chili powder
3 cups low-sodium chicken broth
1 teaspoon cumin
1 teaspoon oregano
1 can (15 ounces) hominy, drained and rinsed (1 ¾ cup)
2 cups cooked, shredded chicken or pork
Toppings (optional)
Shredded cabbage or lettuce, sliced radishes, chopped onion, lime juice, chopped cilantro, chopped or sliced avocado
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
- Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
- Spoon into shallow bowls and add toppings as desired.
- Refrigerate leftovers within 2 hours.
Notes
- A rotisserie chicken makes this recipe quick to fix.
- No red chile sauce? You can also use 1 ¼ cups enchilada sauce.
Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.
You might also like...
Crustless Pumpkin Pie
Crustless Pumpkin Pie
Easy one-bowl treat that is creamy, sweet and full of fall spice.
Prepare:
0
Cook:
1 hour
Makes:
8 Slices
Baked Cauliflower Tots
Baked Cauliflower Tots
Cauliflower Tots are cheesy and kid-approved! They are sure to become your favorite side dish or snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
15 tots
Cowboy Salad
Cowboy Salad
A simple, tasty salad that is ready in under 20 minutes. Perfect for BBQs, potluck dinners or as a side dish any time of year.
Prepare:
20 minutes
Makes:
8 cups
Quinoa Salad
Quinoa Salad
Quick and healthy quinoa salad made with fresh vegetables and a tangy garlic dressing.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
6 cups
Whole-Wheat Quick Bread
Whole-Wheat Quick Bread
This warm and comforting whole wheat bread is ready in about an hour.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
16 pieces
Peach Salsa
Peach Salsa
A colorful and refreshingly sweet and savory salsa perfect for chips, tacos, or topping fish.
Prepare:
15 minutes
Makes:
2 cups
Comments
This pozole recipe is so easy and delicious! I like to mix all the ingredients and let it simmer in the crockpot while I work for a later meal. Then, I serve it with my favorite toppings: Food Hero salsa macha, lime juice, purple cabbage, onion, cilantro, and some delicious avocado.
This pozole recipe is wonderful! I made it yesterday for a simple and healthy Super Bowl soup. I topped it with lime juice, radish, and avocado, and served with some tortilla chips and a fresh green salad. It came together really easily and I have enough for leftovers today.
Thanks for this Pozole recipe! It is delicious, especially for a chilly winter dinner. I love that it is quick and easy to make. The soup was pleasantly spicy; we added lime juice at the end and served it with chopped cabbage, radish microgreens and crispy baked corn tortilla strips to balance the heat. Next time I plan to take a bit more time to boil chicken pieces (with bones) just before starting so that I can shred that chicken and use the broth right then.