Description
A delightful twist on traditional Mexican hominy soup, bursting with vibrant colors and savory flavors.
Ingredients
- 1 lb shredded chicken
- 4 cups chicken broth
- 2 cups white hominy, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 5-6 green chiles (such as poblano or jalapeño), roasted and chopped
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Heat a little oil in a large pot over medium heat and sauté the onion and garlic until softened, approximately 3-4 minutes.
- Add the roasted green chiles, shredded chicken, chicken broth, hominy, cumin, oregano, salt, and pepper. Stir to combine everything.
- Bring the mixture to a boil, then reduce the heat. Let it simmer for about 20-30 minutes.
- Serve the pozole hot, garnished with chopped cilantro and lime wedges.
Notes
Feel free to substitute rotisserie chicken for shredded chicken to save time or use vegetable broth for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican