Chicken Pozole, is my go to healthy chicken soup dish. It’s a traditional Mexican dish made with hominy. Since we’re celebrating Hispanic Heritage Month I thought Chicken Pozole would be a fitting end.
I first had this dish in Mexico. We had just climbed Chichinitiza and we were tired, hot hungry and dripping sweat. The tour bus stopped by a local restaurant for lunch. I wasn’t sure what to have but I remembered what my friend told me about visiting other countries “have what the locals have.” In this case, the people who were not on the tour with us seemed to have soup. A couple of years early my college friends schooled me on having soup in the summer. “Sweating cools you off,” he said. So it was understandable that the locals opted for soup on this extremely oppressive day.
So, when the waiter came over I pointed to someone’s plate and asked to have that. That, yes that. Well, that was pozole. Traditionally, the dish is make with pork. The recipe calls for chicken because that’s what we eat the most. Either way, the dish is extremely delicious and when made with chicken it’s also very healthy.
Super simple dish, the first time I made it at home was in the slow cooker. The second time I made it stove top. It took a couple of tries but eventually I found the right combination of ingredients to take me back to Mexico. You could even throw it in your pressure cooker. It’s really a no fuss dish that is truly satisfying even if it isn’t a hot day.
Makes 6 -8 servings
- 2 pounds of boneless chicken
- 2 teaspoons adobo
- 3 cloves of garlic minced
- 1 onion chopped
- 1 tablespoon of cumin
- 2 tablespoons of chili powder
- 1 teaspoon of oregano
- ½ tablespoon of salt
- 1 tablespoon of tomato paste
- 2 cans of hominy (or a 29 ounce can)
- 4 cups of chicken broth
- 2 to 3 cups of water
- ½ teaspoon of cayenne pepper (optional)
- salt and pepper to taste
Garnish: jalapenos, lettuce, radishes, cilantro, green onions and tortillas strips (chips)
Gently season chicken (adobo or a salt, pepper, garlic, cumin & turmeric mixture).
Heat 2 tablespoon of olive oil in a pot over medium high heat.
Add chicken breasts to pot and allow to lightly brown (about 5 minutes on each side).
Add 2 cups of chicken stock to pot. Cover and cook for an additional 20 minutes.
While chicken is cooking, sauté onions and garlic in oil (2 minutes).
Gently stir in tomato paste.
Remove chicken from pot and using 2 forks shred chicken.
Add shredded chicken, spices, hominy, onions with garlic and tomato paste to pot with chicken broth.
Stir and add at least 2 cups of water (taste).
Cover and reduce heat to medium.
Cook for an additional 20 – 30 minutes.
Add salt and pepper to taste.
Serve with jalapeños, radishes, cilantro, green onions and/or tortilla chips.
Note: You should allow yourself and hour to make this dish stove top. A totally hassle free way to make this dish is place everything in the slow cooker on high for 4 hours (low 6 hours). Or use the stew setting on your pressure cooker. Shred chicken when finished.