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
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      • 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.

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      3

      Newest Ratings and Reviews

      Read all 7 reviews

      • 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!

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      • on February 24, 2014

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        If I could give this 6 stars I would. Easy and so flavorful. I added 1/2 tsp of soy sauce and 1 Tbs of tomato paste -- perhaps unconventional, but these two seasonings balanced the heat of the chile verde and rounded out the flavor. I also used the unsalted boxed chicken stock, which has better flavor. I used thinly sliced miniature peppers rather then cabbage. Just sent the recipe to my family as I know they will love it. Thanks, Kelsey!

        people found this review Helpful.
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      • on February 23, 2014

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        This soup was DELICIOUS and so easy to make. The ability to add your choice of toppings is always a family favorite. Very easy to make with most of the ingredients being everyday items in the cabinets (in my house, anyway!). I also used the whole can of tomatoes with good results (I didn't have a use for the remaining & didn't want to waste). If you enjoy Mexican style dishes...try this!

        people found this review Helpful.
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