Recipe of the Mexican Pozole, a traditional soup, often served during festive occasions. This version with chicken is a lighter take on the classic, combining hominy and tender chicken in a flavorful broth, garnished with fresh toppings.
Cooking time:
1 hour 30 minutes
Ingredients:
4 cups chicken broth
2 cups boiled corn
1 lb chicken breasts (or thighs)
1 onion, diced
3 garlic cloves, minced
1 tbsp olive oil
2 tsp ground cumin
1 tsp oregano
1 tsp chili powder
2 bay leaves
Salt, to taste
Black pepper, to taste
1 lime, cut into wedges (for serving)
1 avocado, sliced (for serving)
fresh cilantro, chopped (for serving)
shredded cabbage (for serving)
radishes, thinly sliced (for serving)
Recipe:
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened.
Add the chicken breasts, cumin, oregano, chili powder, and bay leaves to the pot. Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the cooked hominy to the soup and season with salt and black pepper. Simmer for an additional 15 minutes to allow the flavors to meld.
Serve the soup hot, garnished with lime wedges, avocado slices, fresh cilantro, shredded cabbage, and radish slices.
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