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Makes:
6 cups
Prep time:
15 to 20 minutes
Cooking time:
25 minutes

Ingredients

1 teaspoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1 can (10 ounces) red chile sauce or ¼ cup chili powder and 1 can (8 ounces) tomato sauce
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
Chopped cilantro
Chopped or sliced avocado

 

Directions

  1. Wash hands with soap and water.
  2. 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.
  3. 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.
  4. Spoon into shallow bowls and add toppings as desired.
  5. Refrigerate leftovers within 2 hours.

Notes

  • A rotisserie chicken makes this recipe quick to fix.
    Thanks to the Food Hero Latinx work group for this recipe.