"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
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.
- 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
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.