If I served Mexican food every night for dinner, I’m pretty sure my family would be thrilled. We’ve come a long way from the typical “American” diet that was a major part of my upbringing. Every night was all about roasts, pork chops, and basic chicken, but nowadays, it seems like everyone’s table has a bit more international flair. Take this filling and hearty chicken pozole for example. Pozole is a Mexican soup/stew, usually made with pork. In our case, we’ve simplified the process by substituting already-cooked rotiserrie chicken for the pig, making this a no-brainer for a weeknight meal. This version of pozole is mild, but you can kick up the heat with a bit of hot sauce if that’s what your family likes. Don’t be afraid of the hominy either! Hominy is just big, puffy kernels of corn. It’s traditional in Mexican cooking and adds to the heartiness of the stew.
Chicken Pozole
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4
- 1 1/2 cups of chicken, shredded from a store bought rotisserie chicken
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped (about 2 cups)
- 4 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 3 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1- 4.5 oz. can mild chopped green chiles
- 1/2 (14.5-ounce) can chopped tomatoes, petite cut
- 1-7 oz.can salsa verde
- 2-15 oz. cans hominy, drained
- 3 cups low-sodium chicken broth
- Kosher salt and cracked black pepper
Optional garnishes
- 1 red onion, finely chopped
- 1 lime, cut into wedges
- 1/2 cup crema or sour cream
- Crushed tortilla chips
- 1/2 cup fresh cilantro leaves, chopped
- 1 avocado, diced
Remove meat from chicken and shred into 1-inch pieces; discard skin and bones. Set aside about 1 1/2 cups of meat for soup; reserve remaining chicken for another use. In large Dutch oven or saucepot set over medium heat, heat oil. Add onion and cook until translucent and fragrant, about 8 minutes. Add garlic and cook for 1 to 2 more minutes. Add oregano, coriander, cumin, and chili powder and cook until slightly darkened and fragrant, 2 to 3 minutes. Add green chiles, chopped tomatoes, and salsa verde, then cook until it just comes to a boil, about 2 minutes. Add hominy and chicken broth and return to a boil. Reduce heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add shredded chicken and cook until heated through, 3 minutes. To serve, divide among 4 bowls and garnish as desired.
Source: Adapted from CMI
