Pozole de Pollo: Chicken Pozole

Name: Pozole de Pollo: Chicken Pozole
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Latin,Mexican,Tex-Mex
Ingredients: 1 large onion, halved; 1 1/2 pounds boneless chicken breasts and/or thighs; 12 cups chicken broth; 2 cloves garlic, finely chopped; 1/4 teaspoon ground cumin; 1 1/4 pounds canned hominy; 2 teaspoons salt; 1/2 teaspoon dried epazote, optional; 3/4 pound white or purple cabbage, for garnish; 6 medium radishes, for garnish; 6 to 8 Mexican limes, for garnish; 1/4 cup dried oregano, for garnish; 2 tablespoons ground ancho chile, for garnish

A traditional Mexican white chicken pozole soup is prepared with this straightforward recipe, offering variations for red or green versions.

⭐ 4.4 (54 reviews) Prep: 20 minCook: 60 minTotal: 80 minYields: 6 servings

Category Tags:

Brunch Entree Dinner Lunch Soup

Cuisine Tags:

Latin Mexican Tex-Mex

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Instructions

Start boiling chicken and three pieces of half an onion in broth for 30 minutes, or until the chicken is cooked through.
Skim foam from the broth, then remove the chicken and onion; discard the onion pieces. Shred the chicken, discarding any bones, fat, or cartilage.
Return the shredded chicken to the broth, then add garlic and cumin.
Rinse and drain the hominy, then add it to the broth with salt and epazote.
Gently boil the soup for 20 to 30 minutes to allow flavors to meld.
Prepare garnishes by shredding cabbage, thinly slicing radishes, dicing the remaining half onion, and cutting limes. Arrange these with dried oregano and ground chile pepper.
Taste the pozole, adjust salt if necessary, and serve hot with the garnishes.

Nutritional Info (per serving)

Calories: 412 kcal

Carbohydrate: 36 g

Cholesterol: 155 mg

Fiber: 9 g

Protein: 34 g

Saturated Fat: 5 g

Sodium: 3164 mg

Sugar: 9 g

Fat: 18 g

Unsaturated Fat: 0 g