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Pozole with Chicken

Notes

Recipe Notes

  • A rotisserie chicken makes this recipe quick to fix.

Thanks to the Food Hero Latinx work group for this recipe.

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

Instructions

  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 onions 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.

Recipe Image for Pozole with chicken
Prep time: 15 to 20 minutes
Cook time: 25 minutes
Makes: 6 cups
Nutrition Facts: View Label