Super Easy Pozole
This Super Easy Pozole is a cheaters pozole that uses a few shortcuts to make the classic soup without all of the effort and work.
Servings: 4
Equipment
- Large pot
Ingredients
- 4 boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion diced
- 2 garlic cloves minced
- 2 tablespoons chipotle pepper in adobo sauce less if you don't like spicy
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- ½ teaspoon cayenne pepper
- 29 ounces canned hominy drained
- 6 cups chicken stock
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro
Optional Toppings:
- Shredded cabbage
- Diced white onion
- Fresh cilantro leaves
- Sliced radish
- Sliced jalapeño
- Crumbled cotija cheese
- Lime slices
Instructions
- Liberally season the chicken thighs on both sides with salt and pepper. Set a large pot over medium-high heat with the oil. Once hot, add the chicken in a single layer and cook for 2 to 3 minutes on the first side to brown. Flip over and cook for another 1 to 2 minutes on the second side. Transfer to a plate and set aside.
- Add the onion and garlic to the pot and cook until translucent, about 3 minutes. Add the adobo sauce, cumin, oregano, cayenne and a pinch more salt and pepper. Stir and cook for another minute to develop their flavor.
- Return the chicken, and the accumulated juices, to the pot, along with the drained hominy and chicken stock. Reduce heat to low, cover and simmer for 18 to 20 minutes, or until the chicken is tender. Uncover and break up the chicken with a wooden spoon. It’s okay if some pieces are larger than others. Stir in the lime juice and cilantro. Give it a taste and adjust seasoning accordingly, adding more salt or pepper, if needed. Serve with toppings of your choice. Enjoy!