Go Back

Chicken Pozole Soup

A warm and comforting Mexican soup made with tender chicken, hominy, and a medley of spices that offers a satisfying texture and rich flavor experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil Provides a base for sautéing vegetables.
  • 1 medium onion, chopped Adds sweetness and depth to the soup.
  • 3 cloves garlic, minced Infuses the dish with a robust flavor.
  • 2 medium carrots, chopped Contributes sweetness and nutrition.
  • 2 stalks celery, chopped Adds a crunchy texture.
  • 1 lb chicken, cubed Main protein source for heartiness.
  • 6 cups chicken broth Forms the flavorful base.
  • 1 leaf bay leaf Adds aromatic notes to enhance flavor.
  • 1 tbsp cumin Provides a warm, earthy flavor.
  • 1 tbsp oregano Adds complexity.
  • 1 tsp salt Enhances overall flavor.
  • 2 cups hominy, drained Offers unique texture and sweetness.
  • 1 can diced green chiles Adds mild heat.
Toppings
  • 1/4 cup cilantro, chopped Brightens the flavor.
  • 1 tbsp lime juice Provides acidity.
  • 1 each diced avocado Adds creaminess.
  • 1 cup tortilla chips Crunchy element for serving.
  • 1 each lime wedges For squeezing over the soup.
  • 1/2 cup crumbled queso fresco or cotija cheese Salty cheese enhances flavor.
  • 1 cup shredded cabbage Adds crunch.
  • 1/4 cup pickled jalapenos For those who enjoy spice.
  • 1/4 cup chopped green onions Brings freshness.
  • 1/2 cup sliced radishes Adds a crisp texture.
  • 2 each warm flour or corn tortillas Perfect for dipping.
  • 1 cup shredded lettuce Provides a fresh garnish.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium-high heat until shimmering.
  2. Add the onions and cook until soft and translucent, about 5 minutes.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the carrots and celery, cooking for another 4 to 5 minutes until tender.
  5. Add the chicken, chicken broth, bay leaf, cumin, oregano, and salt to the pot.
Cooking
  1. Bring to a boil, then reduce heat to a steady simmer, cover, and cook for about 1 hour or until chicken is cooked through.
  2. Remove the chicken from the pot and strain the broth through a sieve, returning the broth to the pot.
  3. Shred the chicken from the bones and add it back to the pot with hominy and diced green chiles.
  4. Simmer for another 15 to 20 minutes until heated through.
Serving
  1. Stir in the cilantro and lime juice, adjusting salt to taste.
  2. Serve hot with a selection of toppings.

Notes

For best results, use homemade chicken broth for deeper flavor. Don’t skip shredding the chicken finely to improve texture.