Chicken-Chile Pozole

This brothy Mexican soup is chock-full of hominy, mild dried chiles, and shredded chicken or pork
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
607
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

  • 2 dried New Mexico red chiles (or Guajillo chiles, fo r more heat), stems discarded
  • 1½ Cup boiling water
  • 2 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
  • 2 15-ounce cans white hominy, rinsed and drained
  • 1½ Pound cooked white meat chicken or pork, shredded
  • ½ avocado, pitted and diced
  • 3 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
25g
36%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
156mg
52%
Carbohydrate, by difference
33g
25%
Protein
59g
100%
Vitamin A, RAE
307µg
44%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
170µg
100%
Calcium, Ca
126mg
13%
Choline, total
148mg
35%
Fiber, total dietary
4g
16%
Folate, total
78µg
20%
Iron, Fe
8mg
44%
Magnesium, Mg
80mg
25%
Manganese, Mn
1mg
56%
Niacin
23mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
445mg
64%
Selenium, Se
54µg
98%
Sodium, Na
963mg
64%
Water
377g
14%
Zinc, Zn
3mg
38%

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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