Pozole means “hominy” and is a traditional soup found in most parts of Mexico. It is frequently served as a celebratory dish during events such as weddings, quinceneras, birthdays and New Year’s celebrations.
Although we didn’t have any special celebration, Pozole is one of Greg’s go-to’s when we visit a Mexican restaurant so we decided we wanted to make this dish at home and lighten in up compared to the greasier alternative you might find out and about.
We may be biased, but our pozole recipe is a tasty, hearty and healthy soup and could be better than most you can find in the authentic Mexican restaurants. Yes, my hubby is a Chef and we like to experiment with different dishes from around the world!
You can make pozole with pork or chicken. Tonight we had some chicken thighs that we needed to use, so that is what we went with.
To start, cut chicken thighs into 1/2 inch cube pieces. Take chicken, salt, cumin, chili powder, garlic powder, vegetable oil and toss in a bowl. Mix all together and let it marinate for at least 30 min up to overnight.
Heat a sauce pot on med-high heat, brown chicken evenly and remove. Leave all residual oil and then add the yellow onions and diced jalapenos. Sweat for 10 min or until the onions are soft and transparent. While the yellow onions are sweating, take the bunch of green onions and slice from the the top using about 2 inches of the onion from the top, reserve these slices for garnishing. Chop the white part of the green onion (bottom) and reserve for later.
Take the center green part of the onion that is left and add it whole to a food possessor or blender. Add in the seated yellow onion and diced jalapenos, chipolte chilies, diced tomatoes and cilantro stems. Blend until smooth.
In the same saucepan sweat the white part of the green onions(bottom), garlic and chicken until garlic is fragrant. Then add the food possessor mix and chicken stock and simmer for 15 min or until chicken thighs are tender.
If the hominy you are using is precooked, add with chicken thighs and simmer in broth along with the rest of the ingredients. If the hominy is uncooked, simmer for 4 hours in in a pan covered with water and keep the lid on the pan. Then add to broth and chicken mixture.
Once simmered, let the pozole rest until ready to serve. Serve with garnishes and tortillas. Enjoy, and feel free to share your comments or pics!
6 chicken thighs- we used boneless, skinless
2 tbs chili powder
2 tsp garlic powder
1/2 tsp ground cumin
1 tbs vegetable oil
1/2 tsp salt
4 cloves of garlic – smashed, minced
1/2 large yellow onion
2 jalapenos, seeded and diced
1 bunch of green onions
3 chipotle peppers (found in a can in the Mexican isle)
1 (12oz) can of diced tomatoes
1 tbs minced cilantro stems
2 cups of hominy
Sliced green cabbage
Sliced lime wedges