Pozole… Spicy Mexican Chicken Soup

19 Oct

Yes, another post about soup. But seriously I love this stuff. It’s 50 degrees here and breezy. Fall is definitely here and soup is just so warming and fulfilling. This soup is a little different. A traditional Mexican soup, it has hominy, a chewy, hulled kernel of corn, and ancho chilies. The soup itself is pretty simple, but it is garnished table side with any number of things. My version is garnished with cilantro and lime juice, but you can also use radishes, red onion, scallions or corn chips.

The other thing to note here is that I roasted my own chicken but you can certainly you can use a purchased rotisserie chicken from the grocery store. You can also use leftover grilled chicken or if you are looking for a vegetarian version just omit the chicken and use vegetable stock.

Here’s the recipe:

serves 4
1/2 sweet yellow onion, julienned
1 tablespoon olive oil
1 12 oz can hominy, rinsed
1 16 oz can diced tomatoes, drained
1 large ancho chili, julienned
2 cups shredded chicken
32 oz chicken stock
salt and pepper to taste
1/2 teaspoon cayenne pepper

for garnish:
1 lime cut into wedges
1/2 cup cilantro, rough chopped


IMG_08951. Sauté onions in oil until soft, about 10 minutesIMG_0897

2. Season and add in the hominy

3. Cook to heat hominy through

4. Add tomatoes and chilies

5. Add stock and bring to a boil

IMG_08966. Reduce to a simmer and add in chickenIMG_0898

7. Cook for 15 minutes to heat chicken

8. Garnish and Serve

This is a great twist on chicken soup. The ancho chilies are not overly spicy so they don’t overpower the soup. Like chicken noodle, every version is different, so feel free to use different chilies. You can make a green version by using tomatillos and poblano peppers instead of the tomatoes and ancho chilies. If you’re a  bit nervous about how spicy the end result is going to be, you can garnish with some queso fresco or sour cream.

The end result

The end result

Always thinking of the next meal



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