There’s something extraordinarily comforting about a warm bowl of Pozole – a traditional Mexican soup that feels like a cozy hug from home. Filled with tender chicken, hearty hominy, and a rich, spicy broth, Pozole is more than a meal; it’s a celebration of flavors and family bonding. This recipe is perfect for gathering loved ones, stimulating creativity in the kitchen, and embracing seasonal occasions with a flavorful feast. Let’s dive into this exceptional dish that will surely become a family favorite.

Recipe Summary:

  • Prep Time: 25 minutes
  • Cook Time: 1 hour and 20 minutes
  • Total Time: 1 hour and 45 minutes
  • Servings: 6-8
  • Skill Level: Intermediate

Ingredients:

  • 1 whole chicken (about 3-4 pounds), cut into pieces
  • 10 cups water
  • 1 large onion, halved
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3 dried ancho chilies, de-seeded and soaked
  • 1 teaspoon salt, or to taste
  • 2 (15-ounce) cans hominy, drained and rinsed
  • Freshly ground black pepper, to taste
  • For Toppings:
    • Thinly sliced radishes
    • Shredded lettuce
    • Chopped fresh cilantro
    • Sliced avocado
    • Diced onion
    • Lime wedges
    • Crispy tortilla strips

Instructions:

  1. In a large pot, combine the chicken pieces, water, onion, garlic, bay leaves, oregano, and cumin. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the chicken is tender and fully cooked. Skim off any foam that forms on the surface.
  2. Remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the bones and skin. Set the shredded chicken aside.
  3. In a blender, combine the soaked ancho chilies with about 1 cup of the cooking broth from the pot. Blend until smooth. Strain the chili mixture through a fine-mesh sieve into the pot to remove any solid pieces.
  4. Return the shredded chicken to the pot. Stir in the hominy and season with salt and black pepper to taste. Simmer for an additional 20 minutes to allow the flavors to meld together.
  5. Serve the Pozole in traditional clay bowls or your favorite large soup bowls. Set up a small topping bar with the sliced radishes, shredded lettuce, fresh cilantro, avocado slices, diced onion, lime wedges, and crispy tortilla strips for everyone to customize their bowls.

Helpful Tips:

  • Beginner Friendly: If you’re new to using dried chilies, don’t worry. Simply soak them in hot water for about 15 minutes to make them easier to blend.
  • Variation: You can substitute the chicken with turkey or even beef for a different twist on this classic.
  • Storage: Pozole can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep.

Pairings:

  • Serve with warm, freshly made corn tortillas or crusty bread to soak up the delicious broth.
  • A light and refreshing agua fresca or a cold glass of horchata complements the spicy, savory flavors beautifully.

At Zynahz, our goal is to bring joy and creativity into your kitchen. We hope this Pozole recipe warms your heart and table alike. There’s a world of flavor awaiting your exploration, so go ahead and make this recipe your own. We’d love for you to share your culinary creations with Zynahz and inspire others. Don’t forget to spread the love by sharing this recipe with your friends and family. For more delightful recipes and kitchen inspiration, follow Zynahz on social media and subscribe to our newsletter. Happy cooking!

Categorized in:

Mexican Recipes, Soup Recipes,

Last Update: December 31, 2024