Description
A traditional Mexican soup made with tender chicken, hearty hominy, and flavorful spices, served with fresh garnishes like cilantro, lime, and radishes. Comforting, festive, and perfect for sharing.
Ingredients
2 lbs boneless chicken thighs
1 cup dried hominy (soaked overnight)
2 poblano peppers, roasted
1 large onion, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons dried oregano
Lime wedges, for serving
Fresh cilantro, for garnish
Radishes, sliced, for garnish
Instructions
- Dice the onion and mince the garlic. Roast the poblano peppers and set aside.
- In a large pot, sear the chicken over medium-high heat until browned on all sides.
- Add onion, garlic, cumin, and oregano. Stir and cook for 2 minutes until fragrant.
- Add soaked and rinsed hominy along with the chicken broth. Bring to a gentle boil.
- Reduce to low heat, cover, and simmer for 2–3 hours until the chicken is tender and flavors meld.
- Ladle into bowls and serve with roasted poblano peppers, cilantro, lime wedges, and sliced radishes.
Notes
Use canned hominy for a quicker version.
Guajillo or ancho chilies add depth and smokiness.
For a spicier pozole, include jalapeños or serranos.
Substitute turkey for chicken for a richer flavor.
Make it vegetarian with mushrooms and vegetable broth.
Fresh garnishes like shredded cabbage, avocado, or diced onion are also delicious.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 95mg
