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...
Skillet Granola
Skillet Granola
This simple granola recipe combines whole grain oats, chewy raisins, crunchy seeds and a touch of sweet honey.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
5 cups
Turkey Cranberry Quesadilla
Turkey Cranberry Quesadilla
A quick and simple meal with warm turkey and sweet and tangy cranberry sauce.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
1 quesadilla
Tuna Cabbage Salad
Tuna Cabbage Salad
Light and healthy salad with shredded cabbage and a creamy dressing.
Prepare:
10 minutes
Makes:
2 cups
Oven Baked Salmon
Oven Baked Salmon
Salmon is the star in this simple and tasty recipe ready in under 30 minutes.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 Servings
Fish and Spinach Bake
Fish and Spinach Bake
Healthy baked fish with fresh and frozen veggies and cajun spices.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 Servings
Savory Turnips
Savory Turnips
Hearty and tender root veggies cooked in a savory broth and finished with zesty lemon and fresh herbs.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
3 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.