Description
A hearty and flavorful traditional Mexican soup made with tender chicken, hominy, and a rich blend of spices, perfect for a comforting meal.
Ingredients
2 tablespoons vegetable oil
1 medium white onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
8 cups chicken broth
2 pounds boneless, skinless chicken breasts
2 (15-ounce) cans white hominy, drained and rinsed
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro, plus more for garnish
1 lime, cut into wedges, for serving
1/2 cup thinly sliced radishes, for garnish
1/2 cup shredded iceberg lettuce, for garnish
1 avocado, diced, for garnish
Tortilla chips, for serving
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic, ground cumin, dried oregano, and crushed red pepper flakes. Cook, stirring constantly, for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the chicken breasts to the pot. Reduce heat to low and simmer, covered, for 30 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot. Add the drained hominy, salt, and black pepper. Stir to combine.
Simmer the pozole uncovered for an additional 30 minutes to allow flavors to meld.
Stir in the chopped fresh cilantro.
Ladle the pozole into bowls and garnish each serving with sliced radishes, shredded lettuce, diced avocado, and additional cilantro.
Serve with lime wedges and tortilla chips on the side.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes