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Easy Chicken Pozole Recipe - A Comforting, Flavor-Packed Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 3 cups shredded cooked chicken (rotisserie works great) or 1.5 pounds boneless, skinless chicken thighs
  • Hominy: 2 cans (25-ounce total) white or golden hominy, drained and rinsed
  • Broth: 6 cups low-sodium chicken broth
  • Dried chiles: 3 dried guajillo chiles (stems and seeds removed) and 1 dried ancho chile (optional for deeper flavor)
  • Aromatics: 1 medium white or yellow onion (half chopped, half reserved), 4 garlic cloves
  • Seasoning: 2 teaspoons ground cumin, 1 teaspoon dried oregano (preferably Mexican oregano), 1 bay leaf, salt and black pepper
  • Oil: 1–2 tablespoons neutral oil (like avocado or vegetable oil)
  • Acidity: 1–2 limes, plus extra wedges for serving
  • Toppings: Shredded cabbage, thinly sliced radishes, chopped cilantro, diced white onion, sliced avocado, tortilla chips or tostadas
  • Optional boosts: 1 teaspoon chicken bouillon or better-than-bouillon, a pinch of smoked paprika, or a dash of hot sauce

Method
 

  1. Prep the chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 30–45 seconds per side, just until fragrant. Don’t burn them.
  2. Soak the chiles: Place toasted chiles in a bowl and cover with hot water. Soak for 10–15 minutes until softened.
  3. Blend the chile puree: In a blender, combine softened chiles with 1 cup chicken broth, 2 garlic cloves, and a small piece of onion (about 1/4 of an onion). Blend until very smooth. Strain through a fine-mesh sieve for a silky broth, if you like.
  4. Sauté aromatics: In a large pot, heat oil over medium. Add the remaining chopped onion and 2 minced garlic cloves. Cook 3–4 minutes until translucent and fragrant.
  5. Bloom the spices: Stir in cumin and oregano. Cook 30 seconds to wake up the flavors.
  6. Add puree and simmer: Pour in the chile puree. Cook 2–3 minutes, stirring, until it slightly thickens and darkens. This step deepens the flavor.
  7. Build the soup: Add chicken broth, bay leaf, hominy, and shredded chicken. Bring to a gentle boil, then reduce to a simmer.
  8. Season and balance: Simmer 15–20 minutes. Taste and season with salt and pepper. If desired, add a small pinch of bouillon for extra savoriness. Finish with the juice of 1 lime for brightness.
  9. Adjust texture: If you want it richer, simmer a bit longer to reduce. If it’s too thick, splash in more broth or water.
  10. Serve with toppings: Ladle into bowls. Top with cabbage, radishes, cilantro, diced onion, avocado, and a squeeze of lime. Add tortilla chips or tostadas for crunch.