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Chicken Pozole

This comforting, hearty Mexican style soup is full of flavor and will warm you up from the inside out.
3 from 19 votes
Servings: 6
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes

Ingredients  

  • 1 2 ounce bag dried Guajillo chilis
  • 2 pods dried ancho chilis
  • 2 medium yellow onions, cut in half
  • 3 pounds chicken bone in, skin on (wings, thighs, breasts and/or legs)
  • 1 head of garlic
  • 3 bay leaves
  • 1 bunch cilantro, leaves and stems
  • 1 tablespoon kosher or sea salt
  • 2 25 ounce cans hominy, rinsed and drained
  • olive oil
  • Serve with: tostadas, sliced radish, chopped cilantro, diced onions lime wedges, Mexican crema and/or sour cream

Instructions 

  • Place the chiles in a small pot of water, bring to a boil, reduce to a simmer and cook for 10 minutes or until chilis are softened.
  • Allow the chilis to cool to the touch and remove the seeds and stems with a sharp knife.
  • Place the chilis and 1/2 cup water from the pot into a blender or food processor and puree until smooth.
  • Place the chicken in a large stock pot with a the halved onions, garlic (unpeeled), bay leaves and 1 cup cilantro (stems and leaves). Cover with cool water. Cover with lid, bring to a boil, reduce to a simmer and cook for 35-40 minutes.
  • Heat a large skillet over medium heat, cover the bottom with a thin layer of olive oil and warm for 1-2 minutes. Pour in the chili puree and cook for 8 minutes or until it reduces and becomes darker in color and thickens.
  • Remove the chicken, cilantro, onion and bay leaf from the pot. Cool the chicken, remove the skin, bones, shred the chicken and add the meat back into the soup.
  • While the chicken is cooling, pour the chili puree, hominy and salt into the soup and simmer uncovered for 30-45 minutes. The longer you simmer, the thicker is will become.
  • Serve topped with additional chopped cilantro and other desired toppings.
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