Description
Craving a warm, comforting bowl of authentic-tasting chicken pozole but short on time? This recipe is your answer! We’ve streamlined the classic Mexican soup, making it perfect for a busy weeknight. You’ll get all the rich, savory flavors you love, with tender chicken, hearty hominy, and a vibrant broth, in under an hour. And we’ve added a little something special to make the flavors really pop… (Don’t worry, it’s probably already in your pantry!)
Equipment:
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
For the Pozole:
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts (or about 3 cups shredded, cooked chicken)
- 6 cups chicken broth (low-sodium preferred)
- 1 teaspoon dried oregano (Mexican oregano, if you have it!)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/4 teaspoon smoked paprika (This is our secret ingredient!)
- 2 (15-ounce) cans hominy, drained and rinsed
- Salt and freshly ground black pepper, to taste
For Serving (Toppings – Get Creative!):
- Shredded green cabbage or lettuce
- Thinly sliced radishes
- Chopped white onion
- Fresh cilantro leaves
- Lime wedges
- Avocado slices or diced avocado
- Crumbled Cotija or Queso Fresco cheese (optional)
- Crispy tortilla strips or crushed tortilla chips
- Hot sauce (your favorite kind!)
Instructions
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Start with Flavor (If Using Raw Chicken): If you’re using raw chicken breasts, heat the olive oil in your large pot over medium-high heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to brown the garlic.
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Build the Broth: Add the chicken breasts to the pot. Pour in the chicken broth. It should cover the chicken. Stir in the oregano, cumin, chili powder, and smoked paprika. Bring the mixture to a simmer.
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Cook the Chicken: Once simmering, reduce the heat to low, cover the pot, and let it cook gently for about 20-25 minutes, or until the chicken is cooked through and easily shreds.
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Shred and Simmer: Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
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Add the Hominy: While the chicken cools, add the drained and rinsed hominy to the broth. Increase the heat back to medium and bring the broth back to a simmer.
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Combine and Finish: Return the shredded chicken to the pot. Stir everything together. Let the pozole simmer for another 10 minutes, allowing the flavors to meld. Taste and season with salt and pepper as needed. Remember, the toppings will add more flavor, so don’t over-salt.
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Serve it Up! Ladle the hot pozole into bowls and let everyone customize their bowl with their favorite toppings. A squeeze of fresh lime juice is essential!
(If Using Pre-Cooked Chicken):
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Sauté Aromatics: Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
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Build the Broth: Add the chicken broth, oregano, cumin, chili powder, and smoked paprika to the pot. Bring to a simmer.
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Add Hominy and Chicken: Stir in the drained and rinsed hominy and the shredded cooked chicken.
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Simmer and Serve: Let the pozole simmer for about 15 minutes to allow the flavors to combine. Season with salt and pepper to taste. Serve hot with your desired toppings.
Notes
- The Secret Ingredient: The smoked paprika adds a subtle smoky depth that elevates the flavor of the broth, giving it a more complex and “slow-cooked” taste, even though it’s a quick recipe. This is a simple addition that differentiates this recipe from many others that rely solely on chili powder.
- Chicken Options: Using rotisserie chicken or leftover cooked chicken is a great time-saver. Just make sure the chicken is shredded into bite-sized pieces.
- Spice Level: Adjust the amount of chili powder to your liking. For a spicier pozole, you can also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the broth.
- Hominy: Make sure to drain and rinse the hominy well before adding it to the soup. This removes excess starch and helps prevent the soup from becoming too thick.
- Vegetarian Option: For a vegetarian pozole, substitute the chicken broth with vegetable broth and the chicken with 2 additional cans of hominy or a can of chickpeas.
- Slow Cooker/Instant Pot: This recipe can easily be adapted for a slow cooker or Instant Pot. See below for instructions.
Slow Cooker Instructions:
- Combine all ingredients (using raw chicken) in the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.
- Shred the chicken and return it to the slow cooker.
- Continue with the serving instructions.
Instant Pot Instructions:
- Combine all ingredients (using raw chicken) in the Instant Pot.
- Cook on high pressure for 10 minutes.
- Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Shred the chicken and return it to the Instant Pot.
- Continue with the serving instructions.
Nutrition
- Serving Size: 1 Serving
- Calories: 380
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g