• VE

This comforting, hearty Mexican style Chicken Pozole is full of flavor with red chili peppers, hominy and chicken. Pozole is typically a celebratory dish throughout Mexico and commonly served on New Year’s Eve to celebrate the new year. There’s really only about 30 minutes of hands-on cooking. Secondly, it’s a super flavorful, hearty soup that could fill anyone’s desire for a cozy dish!

Chicken Pozole
Chicken Pozole
Chicken Pozole
Chicken Pozole
Chicken Pozole cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Chicken Pozole

Ingredients

0 allergens identified

Chicken Pozole

Topping ideas

Instructions

1
Place the chiles in a small pot of water, bring to a boil, reduce to a simmer and cook for 10 minutes or until chilis are softened.
2
Allow the chilis to cool to the touch and remove the seeds and stems with a sharp knife.
3
Place the chilis and 1/2 cup water from the pot into a blender or food processor and puree until smooth.
4
Place the chicken in a large stock pot with a the halved onions, garlic (unpeeled), bay leaves and 1 cup cilantro (stems and leaves). Cover with cool water. Cover with lid, bring to a boil, reduce to a simmer and cook for 35-40 minutes.
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Heat a large skillet over medium heat, cover the bottom with a thin layer of olive oil and warm for 1-2 minutes. Pour in the chili puree and cook for 8 minutes or until it reduces and becomes darker in color and thickens.
11
Remove the chicken, cilantro, onion and bay leaf from the pot. Cool the chicken, remove the skin, bones, shred the chicken and add the meat back into the soup.
12
While the chicken is cooling, pour the chili puree, hominy and salt into the soup and simmer uncovered for 30-45 minutes. The longer you simmer, the thicker is will become.
13
Serve topped with additional chopped cilantro and other desired toppings.

Nutrition

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Tips & Tricks (5)

  • Toast Your Dried Chilis First 🌶️
    Lightly toast the guajillo and ancho chilis in a dry skillet for 30 seconds before soaking to intensify their deep, complex flavors and unlock their full aromatic potential.
  • Build Broth Depth with Chicken Bones 🍗
    Use bone-in chicken pieces or add extra bones to create a rich, gelatinous broth that gives pozole its signature silky mouthfeel and superior flavor compared to boneless cuts.
  • Strain Your Chile Puree Smoothly 🪡
    After blending soaked chilis, press the mixture through a fine-mesh sieve to remove tough chile skins, creating a velvety sauce without grit or texture issues.
  • Don't Skip the Acidic Finish 🍋
    Reserve lime juice to add at the very end of cooking—this brightens the heavy, earthy flavors of the pozole and prevents the brightness from cooking away.
  • Prepare Toppings Station in Advance 🛠️
    Slice radishes, chop cilantro, and arrange all garnishes before serving so guests can customize their bowls—this transforms pozole into an interactive, restaurant-quality dining experience.

About the Cook

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