Chicken Pozole

Red chicken pozole filled with spicy chiles, white hominy and topped with a variety of crunchy and soft veggies. A comforting Mexican style soup for a great use of pulled ingredient chicken!

Chicken Pozole

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Ingredients

Serves
12 servings

Ingredients

2 lbs.

Pulled ingredient chicken, thawed

1-2 ea.

White Onion, quartered

2-3 ea.

Garlic Cloves, peeled

4 ea.

Guajillo chiles

4 ea.

Chile de Arbol

3 Cans.

White Hominy (15 oz cans)

2-3 C.

Chicken Stock

As needed

Radishes, thinly sliced

As needed

Green Cabbage, thinly sliced (angel hair)

2-3 ea.

Lime Wedges

As needed

Salt and Black pepper

Show ingredients

Directions

  1. In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
  2. In a blender combine 1 cup of the chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend.
  3. Add the pulled chicken, blended sauce, and white hominy to the large stock pot with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
  4. Serve pozole in bowls and garnish with green cabbage, radishes, lime wedges and enjoy!
Meal
Dinner
Lunch
Cuisine
Mexican