Chicken-Chile Pozole

"My family got turned on to pozole thanks to a friend of one of my daughter’s who always brings pozole for...
Staff Writer
Chicken-Chile Pozole

Supermarket Healthy/Tina Rupp

Chicken-Chile Pozole

"My family got turned on to pozole thanks to a friend of one of my daughter’s who always brings pozole for school potlucks. This brothy Mexican soup is chock-full of hominy, mild dried chiles, and shredded chicken or pork. Philippe and our girls (well, at least two of the four!) go crazy for it. Shredded chicken (either left over from an earlier dinner or off of a rotisserie chicken) and mild New Mexico dried red chiles make this soup weeknight and kid-friendly. If you want a spicier version, try adding a dried chipotle chile (or two) to the mix." - Melissa d'Arabian, author of Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot

4
Servings
589
Calories Per Serving
Deliver Ingredients

Notes

Reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot. Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp. Published by Clarkson Potter, an imprint of Random House LLC.

Ingredients

  • dried New Mexico red chiles (or Guajillo chiles, fo r more heat), stems discarded
  • 1½  Cup  boiling water
  • garlic cloves, peeled
  • ½  medium white onion, coarsely chopped
  • 2  Teaspoons  fresh oregano leaves
  • Juice of 1 lime, plus 1 lime cut into wedges
  • 1  Teaspoon  kosher salt
  • 4  Cups  low-sodium chicken broth
  • 15-ounce cans white hominy, rinsed and drained
  • 1½  Pound  cooked white meat chicken or pork, shredded
  • ½  avocado, pitted and diced
  • radishes, thinly sliced
  • 1  Cup  fresh cilantro leaves

Directions

Place the dried chiles in a medium bowl and cover with the boiling water. Cover the bowl with plastic wrap and set the chiles aside to soak for 30 minutes, turning them occasionally to make sure they are completely submerged.

Transfer the chiles and their soaking liquid to a blender. Add the garlic, onion, oregano, lime juice, and ½ teaspoon of the salt, and purée.

Pour the chile mixture into a large soup pot and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick, 15 to 20 minutes.

Stir in the broth and return the mixture to a simmer. Stir in the hominy and the chicken. Season with the remaining ½ teaspoon salt and continue to cook until the chicken and hominy are warmed through, 7 to 10 minutes.

Divide the pozole among 4 soup bowls and sprinkle with the avocado, radish slices, and cilantro. Serve with a lime wedge. 

Nutritional Facts

Total Fat
30g
43%
Sugar
2g
2%
Saturated Fat
8g
33%
Cholesterol
149mg
50%
Carbohydrate, by difference
30g
23%
Protein
48g
100%
Vitamin A, RAE
361µg
52%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
155µg
100%
Calcium, Ca
118mg
12%
Choline, total
12mg
3%
Fiber, total dietary
4g
16%
Folate, total
74µg
19%
Iron, Fe
8mg
44%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
316mg
45%
Riboflavin
1mg
91%
Selenium, Se
37µg
67%
Sodium, Na
948mg
63%
Water
390g
14%
Zinc, Zn
5mg
63%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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