https://tablenspoon.com
Start Reading Mode
Print
0 0

Mexico: Chicken Pozole soup

Pozole is to Mexico what a tortilla soup is to Tex-Mex.  There are many variations of Pozole with different meats and ingredients that create red, white or green broths.  It’s the Mexican culture and flag all stirred up in a bowl.  The most traditional Pozole is made with slow cooked pork but in this one we use chicken.

One of the more unique ingredients in a Pozole is the hominy.  Hominy is a type of corn that has been processed through nixtamalization.  The process is complex and requires soaking corn in an alkaline solution of calcium hydroxide made from slaked lime, lye, or wood ash.  The masa produced from the process of grinding is also used to make corn tortillas.

This soup is one of the easier version.  It’s super satisfying and a meal in itself.  The sides make it fun for everyone to create their own flavors.

 

Mexico: Chicken Pozole soup

Pozole is to Mexico what a tortilla soup is to Tex-Mex.  There are many variations of Pozole with different meats and ingredients that create red, white or green broths.  It’s the Mexican culture and flag all stirred up in a bowl.  The most traditional Pozole is made with slow cooked pork but in this one we use chicken.

One of the more unique ingredients in a Pozole is the hominy.  Hominy is a type of corn that has been processed through nixtamalization.  The process is complex and requires soaking corn in an alkaline solution of calcium hydroxide made from slaked lime, lye, or wood ash.  The masa produced from the process of grinding is also used to make corn tortillas.

This soup is one of the easier version.  It’s super satisfying and a meal in itself.  The sides make it fun for everyone to create their own flavors.

 

Posted by

Share it on your social network:

Or you can just copy and share this url

Ingredients

Recipe serves: 6
7 cups chicken stock
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles, cored, seeded, and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, peeled and smashed
1/2 cup chopped cilantro
1 tablespoon dried Mexican oregano (see side for substitutes)
1 tablespoon vegetable oil
2 (15-ounce) cans of Hominy, drained
salt and pepper, to taste
garnish
avocado, cubes or slices (2-3 per person)
thinly sliced radishes (2-3 per person)
thinly sliced onion, (2-3 slices per person)
roughly chopped romaine or iceberg lettuce
sour cream, serving bowl on side
tortilla chips, serving bowl on side- you can also add regular tortillas to the mix
lime wedges, estimate a few per each serving
print ingredients

thoughts&stories

Mexican oregano is completely different than Mediterranean oregano.  The flavor is more citrusy and floral.  As a substitute use dried Majoram or verbena, or eliminate altogether.

recipe box

You need to login or register to bookmark/favorite this content.

Share
Mexico: Chicken Pozole soup
Posted by
  • time
    1 hour 15 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

  • 7 cups chicken stock
  • 2 cups water
  • 4 chicken breast halves on the bone, with skin
  • 1 pound tomatillos, husked and halved
  • 1 small onion, quartered
  • 2 poblano chiles, cored, seeded, and quartered
  • 2 jalapeños, seeded and quartered
  • 4 large garlic cloves, peeled and smashed
  • 1/2 cup chopped cilantro
  • 1 tablespoon dried Mexican oregano (see side for substitutes)
  • 1 tablespoon vegetable oil
  • 2 (15-ounce) cans of Hominy, drained
  • salt and pepper, to taste

  • garnish

  • avocado, cubes or slices (2-3 per person)
  • thinly sliced radishes (2-3 per person)
  • thinly sliced onion, (2-3 slices per person)
  • roughly chopped romaine or iceberg lettuce
  • sour cream, serving bowl on side
  • tortilla chips, serving bowl on side- you can also add regular tortillas to the mix
  • lime wedges, estimate a few per each serving

Directions

1
Done

In a large pot, bring the chicken stock and water to a boil.
2
Done

Add the chicken breasts, skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes. You don't have to have the skin but it adds more flavor to the broth.
3
Done

Transfer the chicken breasts to a plate and, once cool enough to handle, shred the meat; discard the bones and skin.
4
Done

Skim and discard any fat from the broth and set aside.

5
Done

In a blender, combine the tomatillos with the onion, poblanos, jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides.
6
Done

Add 1 cup of the broth and puree until smooth. Taste and season the tomatillo puree with salt and pepper.
7
Done

In a large, deep saute pan, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10-12 minutes.
8
Done

Pour the green sauce into the chicken broth. Add the hominy and bring to a simmer over moderate heat.

9
Done

Add the shredded chicken to the pot, season with salt and pepper, tasting to adjust, and cook until well heated.

10
Done

Serve the Pozole in soup bowls allowing each person to add garnish of their choice- though a bit of everything is the best!

Other Ideas

© 2018 table&spoon. All rights reserved. Website by freehand.