TOTAL TIME: 1 hr 10 min
Prep: 40 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • One 3- to 4-pound rotisserie chicken
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 4 cloves garlic, minced
  • Two 15-ounce cans hominy
  • Half of a 14.5-ounce can diced tomatoes, thoroughly drained (see Cook's Note)
  • One 7-ounce can salsa verde
  • One 4.5-ounce can chopped green chiles
  • Two 14-ounce cans low-sodium chicken broth
  • 3 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • Kosher salt and cracked black pepper
    • GARNISHES, OPTIONAL:
      • 1/4 whole green cabbage, thinly sliced
      • 1 red onion, finely chopped
      • 1 avocado, cut into wedges
      • 1 lime, cut into wedges
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones. Set aside about 1 1/2 cups of the meat for the soup; reserve the remaining chicken for another use.

      In a large Dutch oven or saucepan set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook until softened but not browned, 3 to 4 more minutes. Add the hominy with the liquid from the cans, tomatoes, salsa verde and green chiles and cook until the mixture just comes to a boil, about 2 minutes. Add the chicken broth, coriander, cumin and oregano. Stir, increase the heat and return to a boil. Reduce the heat to medium and simmer to allow flavors to develop, at least 10 minutes. Season with salt and pepper. Add the shredded chicken and cook until heated through, about 3 minutes.

      To serve, divide the Pozole among 4 bowls and garnish as desired.

      Notes

      You can use the remaining half can of diced tomatoes in Crustless Quiche.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      4

      Newest Ratings and Reviews

      Read all 9 reviews

      • on August 13, 2014

        Flag

        I have made posole from scratch and this recipe by Kelsey is even better. It was fabulous and a hit with my family.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on August 09, 2014

        Flag

        Very easy and tasty! I didn't have salsa verde, so I used a 10oz can of rotel (tomatoes and green chiles), with about a 1/4 cup of medium salsa that i had in the fridge. I poached boneless, skinless chicken breasts. I thought this was very, very tasty, albeit spicer than I had initially thought it would be. Maybe it was my tweaks. Regardless, a fast and easy dish, and one I would make again!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on March 04, 2014

        Flag

        I loved the ease of this recipe, and my familly really loved it (even the kids!). I did make some tweaks:
        1. I bloomed the spices in the oil & onions after they softened to bring out their flavor (30 sec)
        2. Used homemade stock (take the carcass and make a quick stock!)
        3. Used a whole can of tomatoes undrained
        4. Drained the hominy and added back about half the juice

        I have leftover pork shoulder from the weekend, so I'll be trying tonight with that protein instead of the chicken, but I think this recipe will flex to accommodate, which is what I'm usually looking for in a recipe. Also, my husband loved all the topping suggestions from the show.

        Great job, Kelsey!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.