Serves 6
286 cal · 120 min
Chicken Pozole Soup
Recipe GLPR1080f0eab21fb6
A warm and comforting Mexican-style soup featuring tender chicken, hominy corn kernels, and aromatic spices. This classic one-pot dish is simmered until all flavors meld together, then served with crisp lettuce and bright lime wedges for a fresh, tangy finish.
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Ingredients
1 whole chicken, skinned and cut into pieces
8 cups water
1/2 cup chopped onion
1/4 teaspoon black pepper
4 tablespoons chili powder
1 can (8 ounces) low-sodium tomato sauce
1/2 teaspoon dried oregano
5 cups canned hominy, rinsed and drained (about 2 cans, 15 ounces each)
3 cups shredded iceberg lettuce
1 lime, cut into 6 wedges
Directions
Wash your hands thoroughly with soap and warm water before handling raw chicken.
Place the skinned chicken pieces in a large pot and add 8 cups of water. Bring to a boil over high heat, then reduce the heat to medium.
Simmer the chicken uncovered for 1 hour, until the meat is very tender and beginning to fall from the bones.
Stir in the chopped onion, black pepper, chili powder, tomato sauce, and dried oregano. Mix well and continue simmering.
Using tongs or a slotted spoon, carefully remove the chicken pieces from the pot. Set aside to cool slightly. Once cooled, remove and discard most of the bones, reserving the tender meat. Discard any remaining bones from the broth.
Return the boneless chicken meat to the pot and stir to combine. Ensure the internal temperature of the chicken was 165°F.
Add the rinsed and drained hominy to the pot, stirring gently. Simmer for an additional 45 minutes to allow the flavors to blend.
To serve, ladle the pozole soup into bowls and top each serving with shredded iceberg lettuce. Serve with a lime wedge on the side to squeeze over the soup just before eating.
