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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

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 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