Pozole de Pollo (Chicken Soup / Stew)
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Yield:
8 servings
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Total Time:
1 hr 20 mins
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Prep Time:
20 mins
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Cook Time:
1 hr
Ingredients
- 2 tbsp Mazola® Corn Oil
- 2 lbs bone-in, skinless chicken thighs or breasts
- 2 cans (25 oz each) hominy, drained and rinsed
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 chiles puya
- 4 garlic cloves
- ½ white onion
- 2 Bay Leaves
- 1 tbsp Mexican oregano
- ½ tsp whole cumin
- Chicken Bouillon to taste
- Salt to taste
For Serving (optional – amounts are to taste as desired):
- Shredded cabbage
- Sliced radishes
- Diced onion
- Mexican oregano
- Lime wedges
- Tostadas
- Avocado
Instructions
- Add the chicken, chicken broth, onion, garlic, and bay leaves to a large pot. Season with salt and simmer until the chicken is tender and cooked through, about 25–30 minutes. *Remove all impurities for clean broth
- Meanwhile, heat up 2 tbsp of Mazola® Corn Oil to toast the dried chiles, onion, and garlic. Be careful not to burn the dried chiles. Add about 1 cup of water and allow that to simmer until the chiles soften.
- Blend the softened chiles, garlic, onion, cumin, oregano, and a little of the soaking liquid until smooth.
- Remove fully cooked chicken and shred.
- Rinse hominy and add to the pot with broth.
- Cook for about 5–7 minutes, stirring occasionally.
- Add chile sauce and shredded chicken back in the pot. Stir in the hominy and chicken simmer for another 20–25 minutes so the flavors come together.
- Adjust salt if needed.
- Serve hot with cabbage, radishes, onion, oregano, lime, and any your favorite toppings.
Recipe by Lupita (Guadalupe Centeno Mora) of @cookingwithlupita
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