Chicken Pozole
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4
1 1/2 cups of chicken, shredded from
a store bought (3- to 4-pound) rotisserie
chicken
3 tablespoons vegetable oil
1 large yellow onion, chopped (about 2
cups)
4 garlic cloves, minced
1/4 teaspoon oregano
3 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 can (4.5 ounces) chopped green chiles
1/2 (14.5-ounce) can chopped tomatoes
1 can (7 ounces) salsa verde
2 cans (15 ounces each) hominy, drained
2 cans (14 ounces each) low-sodium
chicken broth
Kosher salt and cracked black pepper
Garnishes (optional)
1 red onion, finely chopped
1 lime, cut into wedges
1/2 cup crema or sour cream
Crushed tortilla chips
1/2 cup fresh cilantro leaves, chopped
Thinly sliced radishes
1 avocado, diced
Remove meat from chicken and shred
into 1-inch pieces; discard skin and bones.
Set aside about 1 1/2 cups of meat for soup;
reserve remaining chicken for another
use. In large Dutch oven or saucepot set
over medium heat, heat oil. Add onion and
cook until translucent and fragrant, about 8
minutes. Add garlic and cook for 3 to 4 more
minutes. Add oregano, coriander and cumin,
and cook until slightly darkened and fragrant,
2 to 3 minutes. Add green chiles, chopped
tomatoes, salsa verde and cook until it just
comes to a boil, about 2 minutes. Add hominy
and chicken broth and return to a boil.
Reduce heat to medium and simmer for at
least 10 minutes to allow flavors to develop.
Season with salt and pepper. Add shredded
chicken and