Red Pozole with Chicken

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Red Pozole with Chicken

Pozole is a meat and hominy stew, traditional to Mexican cooking. It’s traditionally made with pork and served with shredded cabbage or lettuce, onions, chile peppers, cilantro, radishes, avocado, and/or lime. This is a different spin on it made with chicken and it's absolutely amazing!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 - 8 Servings
Calories 420 kcal

Equipment

Ingredients
  

Pozole:

  • 3 boneless skinless chicken breasts
  • 4 boneless skinless chicken thighs
  • 8 cups chicken stock or broth preferably homemade
  • 2 tablespoon olive oil
  • 1 onion chopped
  • 3 carrots chopped
  • 3 garlic cloves whole
  • 4 dried New Mexico or Guajillo chilies seeds and stem removed
  • 1 dried ancho chile seeds and stem removed
  • 2-3 dried chile de Arbol optional seeds and stem removed
  • 1 jalapeno sliced optional, stem removed
  • 2 teaspoons ground cumin
  • 1 teaspoon dried Mexican oregano
  • 3 cups white or yellow hominy
  • 2 cups canned pinto beans rinsed optional
  • salt and pepper to taste

For Serving:

  • 1/2 cup finely minced white onion
  • 4 tablespoons finely minced cilantro
  • 1 cup finely shredded green or red cabbage
  • Thinly sliced radishes
  • Diced avocado
  • Corn or flour tortillas warmed
  • Lime wedges

Instructions
 

  • In a small (4qt) stock pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion, carrot, jalapeno and garlic and cook for 3-4 minutes until the onion starts to become translucent. Add the cumin, oregano and dried chilies and cook for 1 minute more, until fragrant.
  • Add the chicken broth, chicken breasts, and chicken thighs to the pot and season with a bit of salt and pepper. Cover and gently simmer on low for 30 minutes, or until the chicken is cooked through and the carrots are tender.
  • Remove the chicken breasts from the pot and transfer them to a plate. Once they have cooled slightly, use your hands or a fork to shred them into large chunks. Set aside.
  • Using a slotted spoon, remove all the solids from the broth (carrots, onions, jalapeno, garlic, dried chilies) and transfer them to the carafe of a blender. Cover with just enough broth to make them easy to blend and then blend until very smooth. Return the contents of the blender to the pot. Add the shredded chicken, hominy, and pinto beans (if using), to the pot as well and bring to a simmer for another 10-15 minutes and season to taste with salt and pepper.
  • Ladle soup into bowls and top as desired with cabbage, onion, cilantro, avocado, radish, tortillas, and freshly squeezed lime juice.

Notes

INSTANT POT CHICKEN STOCK:

  • 2 lbs. chicken wings
  • white parts of 1 bunch of green onions (you’ll need the tops for garnish for the congee)
  • 1 tablespoon black peppercorns
  • 1 bay leaf
  • 3 quarts water
Place the chicken and remaining ingredients in the pot of an instant pot (be sure that the water doesn’t come above the max liquid line). Lock the lid in place and set the instant pot to "pressure cook-high" for 1 hour. Allow the pot to naturally release. Change the setting to "sauté" with the lid off and simmer the chicken broth for 15 minutes. Allow to cool slightly (or use right away). Strain the broth once cool. Can be stored for 1 week in the fridge or 6 months in the freezer.

Nutrition

Serving: 2CupsCalories: 420kcalCarbohydrates: 31gProtein: 54gFat: 8gSaturated Fat: 2gCholesterol: 151mgSodium: 766mgFiber: 9gSugar: 5g
Keyword #northeastnosh #mexicancuisine #homemadepozole #redpozole #chickenpozole #comfortfood #food #foodie
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