Red Chicken Pozole Recipe
Red pozole with chicken is our favorite soup for when the weather gets chilly!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Makes: 6 -8 servings
Ingredients
Chicken Pozole
- 2 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
- 2 dried ancho chile, seeds and stem removed
- 2-3 dried chile de Arbol, seeds and stem removed (optional)
- 1 jalapeno, sliced and stem removed (optional)
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 30 oz canned white hominy, drained
- 15 oz canned pinto beans, rinsed (optional)
- salt and pepper, to taste
Toppings
- 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
- flour tortillas, warmed
- Lime wedges
Instructions
- Sauté the aromatics. In a 4-5qt 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.
- Simmer. 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.
- Shred the chicken. Remove the chicken breasts and thighs 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.
- Blend the pozole base. 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.
- Simmer for 10 more minutes to finish. 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.
- Top and serve. Ladle soup into bowls and top as desired with cabbage, onion, cilantro, avocado, radish, tortillas, and freshly squeezed lime juice.
Notes
Slow cooker instructions: Add everything to the insert of a slow cooker and cook it on low for 5-6 hours, or high for 3-4 hours. Remove the chicken, and shred it. Follow the same steps of blending the solids into the broth until smooth. Add the shredded chicken, puree, hominy, and beans back to the slow cooker on high for another 30 minutes. Season with salt and pepper and serve right away.
Storage instructions: You can freeze pozole in an airtight container or ziplock bag for up to 6 months. Pozole will also keep in the fridge for about 7 days.
Nutrition
Serving: 2cups soupCalories: 420kcalCarbohydrates: 31gProtein: 53.9gFat: 7.6gSaturated Fat: 1.9gCholesterol: 151mgSodium: 766mgFiber: 9gSugar: 5.1g
