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Chicken Pozole Recipe

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★★★★★

4.5 from 100 reviews

This authentic Chicken Pozole recipe delivers a hearty and comforting Mexican soup featuring tender shredded chicken, hominy, and a flavorful broth infused with oregano and garlic. Served with vibrant garnishes like cabbage, radishes, cilantro, lime wedges, and queso fresco, this dish offers a perfect mix of textures and zesty flavors, ideal for family meals or festive occasions.

Ingredients

Scale

Chicken and Broth

  • 1 4 1/2 to 5 1/2-pound whole chicken, cut into parts
  • Kosher salt, to taste
  • 1 red onion, sliced in half
  • 4 large cloves garlic, peeled
  • Water, enough to cover chicken

Main Ingredients

  • 1 105-ounce can hominy, drained and rinsed, divided
  • 1 to 2 tablespoons dried oregano (Mexican oregano preferred)

Garnishes

  • 1/4 whole cabbage, thinly sliced
  • 1 tomato, cored and chopped
  • 1 avocado, peeled and chopped
  • 1 red onion, peeled and chopped
  • 1 large bunch cilantro, chopped
  • 1 large bunch watercress, chopped
  • Mexican cheese (Queso Fresco), sliced
  • Several red radishes, thinly sliced
  • 2 limes, cut into wedges
  • Chopped seeded jalapeño or serrano chilies (or other chili peppers), to taste
  • Tostadas or tortilla chips, for serving

Instructions

  1. Season the chicken: Generously season the chicken parts with kosher salt to enhance their natural flavors before cooking.
  2. Cook the chicken and broth: In a large pot, combine the seasoned chicken, sliced red onion halves, peeled garlic cloves, and enough water to cover. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the chicken is fully cooked, approximately 45 minutes.
  3. Shred the chicken and strain broth: Carefully remove the chicken from the pot and shred the meat into bite-sized pieces. Set aside. Strain the cooking broth through a fine sieve to remove solids and impurities, then return the clear broth to the pot.
  4. Simmer with hominy and oregano: Add the drained hominy, dried oregano, and shredded chicken back into the broth. Let everything simmer together for 20 minutes to meld the flavors.
  5. Adjust seasoning: Taste the pozole and adjust salt and pepper as needed to suit your preference for seasoning.
  6. Prepare garnishes: While the pozole is simmering, chop and prepare the garnishes: thinly slice cabbage and radishes, chop tomato, avocado, red onion, cilantro, and watercress. Slice queso fresco and cut lime into wedges.
  7. Serve and garnish: Ladle the hot pozole into bowls and offer a selection of garnishes including cabbage, radishes, cilantro, lime wedges, jalapeños or serrano chilies, queso fresco, and tostadas or tortilla chips on the side for a customizable and festive experience.

Notes

  • Use Mexican oregano if available for the most authentic flavor, but regular oregano will work as a substitute.
  • Hominy comes canned and precooked; be sure to drain and rinse it before adding to the soup.
  • Adjust the amount of chili peppers according to your preferred spice level.
  • Leftover pozole tastes great the next day as flavors continue to develop.
  • For a richer broth, you can sauté the onion and garlic before adding water, though it’s not necessary.
  • This recipe can also be made with pork instead of chicken for a traditional variation.

Keywords: Chicken Pozole, Mexican Soup, Hominy Soup, Traditional Mexican Recipe, Comfort Food

Find it online: https://spiceupwithsophie.com/chicken-pozole-recipe/