Pozole with Chicken

Name: Pozole with Chicken
Prep time: 15 to 20 minutes
Cook time: 25 minutes
Yield: 6 cups
Ingredients: 1 teaspoon vegetable oil1 cup chopped onion2 cloves garlic; minced or ½ teaspoon garlic powder1 can (10 ounces) red chile sauce or 1 can (8 ounces) tomato sauce + 2 to 4 Tablespoons chili powder3 cups low-sodium chicken broth1 teaspoon cumin1 teaspoon oregano1 can (15 ounces) hominy; drained and rinsed (1 ¾ cup)2 cups cooked; shredded chickenToppings (optional)Shredded cabbage or lettuce; sliced radishes; chopped onion; lime juice; chopped cilantro; chopped or sliced avocado

Flavorful stew made with hominy, red chile sauce and shredded chicken.

Recipe Card

Pozole_wChickenRecipe Card031422_2.pdf

Large bowl of pozole soup sprinkled with cilantro.

Prep time: 15 to 20 minutes
Cook time: 25 minutes
Makes: 6 cups
Nutrition Facts: View label

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

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.

Comments

Submitted by Caromuniz on Tue, 02/13/2024 - 11:42

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.

Submitted by danamillstaylor on Mon, 02/12/2024 - 09:21

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.

Submitted by walscaro on Sun, 01/23/2022 - 10:39

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.