Chicken Pozole Soup Recipe

Chicken Pozole Soup is one of those timeless comfort foods that effortlessly brings people together. It’s not just a meal, but an experience-hearty, rich, and packed with flavors that tell a story of tradition. Originating from Mexico, pozole is typically made with hominy, meat (usually pork or chicken), and a variety of vibrant spices, resulting in a soul-warming dish that has been passed down through generations.

This version of Chicken Pozole Soup is lighter yet just as satisfying as its pork counterpart, making it the perfect dish for any occasion. Whether you’re looking to impress your guests, prepare a nourishing weeknight dinner, or simply indulge in a bowl of something that feels like a big hug in food form, this recipe checks all the boxes.

So, grab your ingredients, clear your schedule, and let’s dive into making one of the most delicious soups you’ll ever taste!

Chicken Pozole Soup Recipe

Chicken Pozole Soup is full of layers of flavor-from the savory chicken broth to the mild heat from the chili sauce and the delightful texture of hominy. The best part? It’s not only delicious, but it’s also simple to make! Here’s how you can bring this traditional dish into your kitchen.

Ingredients Needed

For this recipe, you’ll need some basic ingredients that will come together to create a deliciously satisfying meal. Here’s what you’ll need:

• Chicken Breast or Thighs (about 2 lbs): Boneless and skinless is ideal, but bone-in will also work if you have the time to simmer the bones for extra flavor.
• Hominy (2 cans, or 3 cups fresh): Hominy adds a chewy texture and a bit of sweetness to balance the richness of the broth. You can use canned or dried hominy if fresh is unavailable.
• Onion (1 medium): Yellow or white onions work best. The onion will infuse the broth with a savory base flavor.
• Garlic (3-4 cloves): A must for any soup! Garlic gives a fragrant undertone that enhances all the flavors.
• Chicken Broth (6 cups): Store-bought or homemade-either works here. The broth is the backbone of the soup’s flavor.
• Green Chilies (1-2, fresh or canned): These provide a subtle heat and a nice depth of flavor. If you prefer more heat, opt for jalapeños.
• Dried Oregano (1 tsp): Mexican oregano is ideal, but if you can’t find it, regular oregano will do.
• Cumin (1 tsp): Cumin gives a warm, earthy flavor that complements the chicken and hominy perfectly.
• Lime (2, for zest and juice): Lime adds a fresh acidity to balance the richness of the soup.
• Cabbage (shredded, for garnish): A crunchy, fresh garnish that contrasts the tender soup.
• Radishes (for garnish, optional): Adds a crunchy texture and a peppery bite.
• Tostadas or Tortilla Chips (optional): For dipping, serving, or topping for added crunch.

Cooking Instructions

Now that we have all the ingredients ready, let’s get cooking! Here’s a step-by-step guide to creating your delicious Chicken Pozole Soup:

1. Prepare The Chicken

   • In a large pot, add the chicken breasts or thighs. Cover with about 6 cups of water and bring to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked. Remove the chicken from the pot, shred it, and set it aside.

2. Make The Broth

   • In the same pot, add a splash of olive oil and sauté the onion and garlic over medium heat until they become translucent and aromatic (about 4-5 minutes).
   • Stir in the cumin and oregano to release their flavors. After about 30 seconds, add the hominy, shredded chicken, and the chicken broth.

3. Add The Green Chilies

   • Toss in the green chilies, either diced fresh or canned, depending on your preference. Stir everything together.

4. Simmer

   • Let the soup simmer for another 20-30 minutes, allowing all the flavors to meld together. Stir occasionally.

5. Final Touches

   • Right before serving, add fresh lime juice to brighten up the flavors. Taste the broth, and adjust seasoning with salt and pepper as needed.

6. Serve

   • Ladle the soup into bowls and top with shredded cabbage, sliced radishes, and extra lime wedges. Serve with tortilla chips or tostadas on the side for added crunch!

Ingredient Insights

Let’s break down some of the ingredients used in Chicken Pozole Soup:

• Hominy: This unique ingredient is made by soaking dried corn in an alkaline solution, which softens it and makes it puff up. It’s a staple in Mexican cuisine, particularly in pozole. Its chewy texture gives the soup a heartiness that’s irresistible.
• Chicken: Chicken is often used in pozole as a leaner alternative to pork. Not only does it bring a lighter, but still rich, flavor to the broth, but it also absorbs the spices beautifully, making every bite flavorful.
• Chilies: Green chilies add just the right amount of spice. If you prefer a bit more heat, you could add a diced jalapeño or poblano to kick things up a notch. Mexican green chilies, like Anaheim or Hatch, offer a milder, earthy flavor compared to the sharpness of bell peppers.
• Lime: This ingredient is the final touch that elevates the soup. It adds a zesty burst of freshness that cuts through the richness, balancing everything out perfectly.

Expert Tips

• Use Bone-in Chicken for More Flavor: If you’re not in a hurry, using bone-in chicken thighs will make the broth even more flavorful. Simmering the bones releases collagen and minerals that create a richer, more comforting soup.
• Don’t Skimp on Lime: The lime is essential! It brightens up the entire dish and adds a touch of acidity that helps balance out the richness of the hominy and chicken.
• Hominy Variations: While canned hominy is quick and convenient, using dried hominy (which requires soaking overnight) will give you a firmer texture that holds up well during cooking.
• Make It Spicy: For those who love a good kick, try adding some chipotle in adobo sauce or a few dried chilies, like guajillo or ancho, which will give the soup a smokier, spicier depth.

Recipe Variations

• Vegetarian Pozole: Swap out the chicken for mushrooms or a combination of root vegetables like carrots and sweet potatoes. Use vegetable broth instead of chicken stock to keep the base flavor rich and hearty.
• Pork Pozole: If you want to stay traditional, use pork instead of chicken. Pork shoulder or pork butt is ideal-just sear it first to develop deep flavor before adding it to the broth.
• Red Pozole: If you’re a fan of red pozole, try adding dried chiles like ancho or guajillo, blended into a smooth sauce. This will give the soup a vibrant red color and a deeper, smokier flavor.
• Spicy Chicken Pozole: Add fresh jalapeños or a few tablespoons of your favorite hot sauce to turn up the heat.

Final Words

Chicken Pozole Soup is a dish that warms the heart and satisfies the soul. It’s not just a meal, but a tradition in many Mexican households, often reserved for special occasions or family gatherings. Yet, it’s simple enough to make on a regular weeknight, bringing a little bit of warmth and celebration into everyday life.

Whether you stick to the classic recipe or experiment with variations, Chicken Pozole Soup is sure to become a new staple in your kitchen. It’s versatile, comforting, and, above all, delicious.