Warm and Tasty Chicken Posolé (Pozole)

Pozole ingredients with Pepe at Mincoffcafe

Did you know that Pozole means “hominy”?

The word pozole, means “hominy”, (a type of corn), and is also a traditional chicken soup or stew from Mexico. We ate Pozole or hominy all the time when I was a kid, but it was just dumped out of a can, seasoned with butter, salt and pepper, and heated up on the stove. To be honest I still like it that way, but this is a new and yet somehow, very old way to eat hominy.

This dish has a dark history

There are some very interesting articles about the history of this dish and it’s variations… But beware because some even include cannibalism. Yikes! Neither Pepé or I would rather think about cannibalism right now. As a matter of fact Pepé just ran out the kitchen screaming! Probably ran off to go drinking with Claude again. As you know, he uses any excuse to get out of working.

So, NO cannibalism today (whew!), We will just focus on this delicious chicken version instead.

Two nutcrackers, a tiny sombrero and two orange colored cocktails in martini glasses.

Well, Pepé is back and he brought Claude and two Bitter Salty Perrotinis. If you like grapefruit, you’ll love this drink. I guess he’s ready to act like he’s helping me. If you live in Texas you can make your adult beverages with TexAgave®. It’s an alternative for Tequila, made in Texas with a flavor all its own. (only Tequila made in Mexico can be called Tequila) TexAgave® is made in Texas by a good friend of mine. Check it out.

TexAgave

Warm your soul with this rich and tasty Mexican stew made with hominy (Pozole), chicken & chili peppers that are swimming in a warm bath of homemade stock.

Pepe sautés onions and pablanos

Heat a dutch oven or soup pot on medium high.  Drizzle olive oil in pan then add onions and poblano peppers. Cook for about 5 minutes or until onions are starting to be translucent (stirring frequently).

Pablono chicken Pozole (hominy)_Mincoffcafe

Add garlic and cook for one minute. Then add chicken stock, hominy, green chilies, cumin, Mexican oregano, ancho chili powder and salt and pepper to taste. Cook for about 45 minutes.

what type of garnish do you use for chicken Pozole or Posole

Meanwhile, start chopping and prepping your garnish ingredients.

Hominy stew with chicken _ Pozole_Mincoffcafe

Finally add the cooked chicken and tomatoes and cook for another 5 minutes or until everything is warm.

Mincoffcafe Pozole close up

Garnish with a limes wedges, sliced radishes, avocados, chopped cilantro and fresco cheese. Squeeze lime wedges into your bowl of Posolé and enjoy.

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Chicken Posolé soup garnished with limes, red radishes, avocados, jalapeños and cilantro in a white square bowl. There's a nutcracker who looks like a chef in the foreground to the left.

Chicken Posolé (Pozole)

Stacey Mincoff
This soup is not only tasty, but has the three main colors of the Mexican flag (green, white and red), and is very visually appealing.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 5 minutes
Course Main Dish, Soup
Cuisine Mexican
Servings 6 People

Ingredients
 
 

  • 2 Tablespoonsl olive oil
  • 1 Medium Onion (Chopped)
  • 1 Large Poblano Pepper (Chopped)
  • 5 Cloves garlic (Minced)
  • 6 Cups Chicken Stock (See my link above for homemade)
  • 2 14 Ounce Cans Hominy (white or yellow, drained and rinsed)
  • 3 4 Ounce Cans Green Chilies
  • 3 Teaspoons Cumin
  • 1 Teaspoon Mexican Oregano (or any Oregano)
  • 1 Teaspoon Ancho Chili Pepper Powder
  • 3 Cups Cooked Chicken (Chopped)
  • 2 Cups Cherry Tomatoes (optional)
  • salt and pepper to taste

Garnish

  • 2 Limes Cut into 1/6ths
  • 2 Avocados Cubed
  • 12 Radishes Sliced
  • 1 Handful Cilantro Chopped
  • 1/2 Cup Fresco (or any cheese of your choosing)

Instructions
 

  • Heat a dutch oven or soup pot on medium high. Drizzle olive oil in pan then add onions and poblano peppers. Cook for about 5 minutes or until onions are starting to be translucent (stirring frequently). Add garlic and cook for one minute. Then add chicken stock, hominy, green chilies, cumin, Mexican oregano, ancho chili powder and salt and pepper to taste. Cook for about 45 minutes. Meanwhile, start chopping and prepping your garnish ingredients. Finally add the cooked chicken and tomatoes and cook for another 5 minutes or until everything is warm. Garnish with a limes wedges, sliced radishes, avocados, chopped cilantro and fresco cheese. Squeeze lime wedges into your bowl of Posolé and enjoy.
Keyword Easy Pozole from scratch, Homemade, Homemade Posole, Mexican Chicken Pozole, Pozole from scratch
Tried this recipe?Let us know how it was!

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6 thoughts on “Warm and Tasty Chicken Posolé (Pozole)”

  • This looks amazing, and easy to make.
    Did you use frozen hominy? I imaging it is not available fresh in our area. Is it standard in most grocery stores?

      • You’ll find it next to all the other canned veggies. I had a picture with the can in it, but I chose to use another one instead. Le me know if you make it and how it turns out.

  • Howdy just wanted to give you a brief heads up and let you know a few of the pictures aren’t loading properly.
    I’m not sure why but I think its a linking issue.
    I’ve tried it in two different browsers and both show the same results.

Comments are closed.