Description
A comforting and flavorful Mexican soup made with tender shredded chicken, hominy, and a rich blend of spices and chilies. Perfect for a hearty meal that warms the soul.
Ingredients
2 tablespoons vegetable oil
1 medium white onion, diced
4 cloves garlic, minced
6 cups chicken broth
2 cups cooked shredded chicken (about 2 chicken breasts)
2 (15-ounce) cans white hominy, drained and rinsed
3 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon apple cider vinegar
1 lime, cut into wedges
1/4 cup fresh cilantro, chopped
1 cup shredded iceberg lettuce
1/2 cup radishes, thinly sliced
1/2 cup diced white onion
1 avocado, sliced
Instructions
Place the dried guajillo and ancho chilies in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes until softened.
Drain the chilies and transfer them to a blender. Add 1 cup of chicken broth and blend until smooth. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the remaining chicken broth and the chili puree. Stir to combine.
Add the shredded chicken, hominy, oregano, cumin, black pepper, and salt to the pot. Stir well.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
Stir in the apple cider vinegar and adjust seasoning with additional salt if needed.
Ladle the pozole into bowls and garnish each serving with shredded lettuce, sliced radishes, diced onion, avocado slices, chopped cilantro, and a lime wedge.
Serve hot and enjoy your homemade chicken pozole.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes