Description
Warm up with a comforting bowl of Red Chicken Pozole Soup, a traditional Mexican dish packed with flavors from ancho and guajillo chiles, tender chicken, and hominy. Garnish with radishes, cabbage, cilantro, lime, avocado, and tortilla strips for a delightful meal.
Ingredients
Chicken Pozole:
- 1 ½ pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon vegetable oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2 cups water
- 1 (25 oz) can hominy (drained and rinsed)
- 3 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 1 tablespoon tomato paste
For garnish:
- sliced radishes
- shredded cabbage
- chopped cilantro
- lime wedges
- diced avocado
- tortilla strips
Instructions
- Prepare Chiles: Toast guajillo and ancho chiles. Soak in hot water until softened.
- Sauté Aromatics: Cook onion, garlic, spices. Blend with soaked chiles and tomato paste.
- Cook Soup: Combine chile sauce, broth, water, chicken, and hominy. Simmer until chicken is tender. Shred chicken and return to soup.
- Garnish and Serve: Top with radishes, cabbage, cilantro, lime, avocado, and tortilla strips.
Notes
- For a spicier soup, add a chile de árbol to the blend.
- You can prep the chile sauce ahead of time and freeze it.
- This dish tastes even better the next day!
