Chicken Pozole

Traditionally made with pork, this intensely flavored southwestern soup or stew features delicious hominy and shredded chicken.

Cooking Tip

Use leftover pulled pork and enchilada sauce to skip half the ingredients, spices and prep time!

Yield6 Servings

Serving size1.25 Cups

Perfect forKid-friendly, One-pot, Quick & easy

Dietary preferencesDairy Free

Ingredients

2 tbsp vegetable oil
1 yellow onion, small diced
2 tbsp all-purpose flour
2 tbsp chili powder
2 cups water
3 oz tomato paste
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne
3 cups chicken broth
1.5 cups shredded chicken
4 oz can diced green chiles
15 oz can of hominy, drained
1 fresh lime, quartered
1/2 bunch of cilantro, chiffonade
Salt and pepper to taste

Directions

In a large sauce pan or Dutch oven over medium heat, add the oil and onion, sauteing until the onion is a bit more tender and translucent. Add flour and chili powder, and sauté for another minute or two, stirring frequently so it doesn’t burn.
Add tomato paste and caramelize for a minute or so before mixing in water, cumin, garlic powder and cayenne. Bring the liquid to a simmer and then add the chicken broth, chicken, chiles and hominy. Stir to combine and let simmer for about 10 minutes to thicken, or longer for a more stew-like consistency. Taste and adjust seasonings accordingly.
Remove from heat and ladle into serving dishes before topping with a lime wedge and some cilantro.

Nutrition facts (per serving)

254Calories

10.00 Total Fat (g)

6.0Saturated Fat (g)

760.0Sodium (mg)

31.0Carbs (g)

4.0 Dietary Fiber (g)

11.0Protein (g)

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Chicken Pozole

Ingredients

Directions

Nutrition facts (per serving)

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