Chicken Pozole

Chicken Pozole

Pozole (or posole – same diff.) is the epitome of comfort food. I’ve written about my Mexican food ignorance, but pozole is another dish that was completely foreign to me until I met Sam. It’s his version of chicken noodle soup, except loaded with hominy (maize corn kernels) instead of noodles. In addition to being totally delicious and hearty when you’re sick, it’s a dish that my mother-in-law always makes during the holidays. And after five years together, I finally got the recipe. Merry Christmas to me! I’m officially a Guerrero. Even if I still struggle rolling my rrrr’s.

Chicken Pozole 2

This version of pozole is super simple to make. In fact, like chicken noodle soup, the broth is clean and light – but it’s the toppings that make this soup really special. From avocado to tortilla chips, we serve pozole with a platter of goodies for a build-your-own-bowl type meal. This recipe makes a large pot o’ soup, so invite your nearest and dearest over, and enjoy the holidays with a full belly.

Chicken PozoleChicken Pozole


Chicken Pozole

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2 T olive oil
1 white onion, diced
2 tsp minced garlic
2 chicken breasts, cut into cubes
3 13oz cans hominy
4 heaping tsp New Mexico Ground Chili (usually found in a clear bag in the “Ethnic” section of the grocery store)
Course salt and pepper

Toppings (optional)
– Radish
– Cabbage
– Avocado
– Lime
-Tortilla chips

Heat olive oil on medium high in a large pot. Add onions and garlic, and cook for 5 minutes to soften. Add the chicken. R educe heat to medium and cover the pot for 10-15 minutes or until chicken is cooked. Add all 3 cans of hominy, plus 3 cans filled with water. Add the New Mexico Ground Chili, and season with salt and pepper. Simmer on low for about an hour, stirring occasionally.
In the meantime, chop up toppings.

Margaritas in the Rain http://margaritasintherain.com/

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