Description
A hearty and comforting Mexican Chicken Pozole soup made with tender shredded chicken, hominy, and a rich chili broth. This traditional recipe features a flavorful blend of guajillo and ancho chilis simmered with aromatics and herbs, perfect for a warming main dish.
Ingredients
Chili Base
- 1 (2 ounce) bag dried Guajillo chilis
- 2 pods dried ancho chilis
- Olive oil (for cooking chili puree)
Soup Ingredients
- 3 pounds chicken bone in, skin on (wings, thighs, breasts and/or legs)
- 2 medium yellow onions, cut in half
- 1 head of garlic (unpeeled)
- 3 bay leaves
- 1 bunch cilantro, leaves and stems (reserve 1 cup stems and leaves for cooking, additional for garnish)
- 1 tablespoon kosher or sea salt
- 2 (25 ounce) cans hominy, rinsed and drained
To Serve
- Tostadas
- Sliced radish
- Chopped cilantro
- Diced onions
- Lime wedges
- Mexican crema and/or sour cream
Instructions
- Prepare the Chilis: Place the guajillo and ancho chilis in a small pot of water. Bring to a boil, then reduce to a simmer and cook for 10 minutes or until the chilis are softened.
- Deseed and Puree: Allow the chilis to cool slightly so they are safe to handle. Remove the seeds and stems with a sharp knife. Transfer the chilis and 1/2 cup of the cooking water to a blender or food processor and puree until smooth.
- Cook the Chicken: In a large stock pot, combine the chicken pieces, halved onions, unpeeled garlic head, bay leaves, and 1 cup of cilantro (including stems and leaves). Cover with cool water and bring to a boil. Reduce heat and simmer for 35-40 minutes until the chicken is cooked through.
- Cook the Chili Puree: While the chicken simmers, heat a large skillet over medium heat. Add a thin layer of olive oil and warm for 1-2 minutes. Pour in the chili puree and cook for about 8 minutes, stirring occasionally, until it reduces, thickens, and darkens in color.
- Shred the Chicken: Remove the chicken, onions, cilantro, and bay leaves from the pot. Let the chicken cool slightly, then remove the skin and bones, shredding the meat into bite-sized pieces. Return the shredded chicken to the soup pot.
- Combine and Simmer: Add the cooked chili puree, rinsed hominy, and salt to the chicken soup. Simmer uncovered for 30-45 minutes. The soup will thicken the longer it simmers.
- Serve: Ladle the pozole into bowls and garnish with additional chopped cilantro and desired toppings such as sliced radish, diced onions, lime wedges, Mexican crema, and tostadas for a traditional touch.
Notes
- You can adjust the amount of chilis to manage spiciness to your preference.
- For a richer broth, use a mix of chicken thighs and drumsticks with bones and skin.
- Hominy can be found canned in most Latin grocery stores or large supermarkets.
- Keep the garlic unpeeled while simmering to infuse flavor without disintegrating into the broth.
- Simmer longer for a thicker consistency or shorter if you prefer a lighter soup.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
