Ingredients with Measurements:
- 2 large poblano peppers
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cans (15 ounces each) hominy, drained and rinsed
- 4 cups chicken broth
- 1 lime, juiced
- Optional toppings: sliced avocado, chopped cilantro, diced red onion, lime wedges
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with foil.
2. Place the poblano peppers on the baking sheet and roast in the oven for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
4. Remove the peppers from the bowl and peel off the skin. Remove the stem and seeds and chop the peppers.
5. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
6. Add the cumin, oregano, smoked paprika, salt, and black pepper to the pot and stir to combine.
7. Add the chicken to the pot and cook until browned on all sides, about 5 minutes.
8. Add the chopped poblano peppers, hominy, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
9. Stir in the lime juice.
10. Serve hot with optional toppings.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 7g
Carbohydrates: 29g
Protein: 29g
Sodium: 1200mg
Fiber: 6g
Sugar: 3g
Substitutions for ingredients:
- Poblano peppers can be substituted with Anaheim peppers or bell peppers.
- Chicken can be substituted with pork or beef.
- Hominy can be substituted with canned corn.
Variations:
- Vegetarian version: omit the chicken and use vegetable broth instead of chicken broth.
- Seafood version: add shrimp or fish to the pozole.
- Spicy version: add diced jalapeño peppers or a pinch of cayenne pepper.
Tips and tricks:
- To save time, roast the poblano peppers ahead of time and store them in the refrigerator until ready to use.
- For a creamier pozole, blend some of the hominy with a little bit of the broth before adding it to the pot.
- Pozole tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store leftover pozole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pozole in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve pozole in individual bowls and top with sliced avocado, chopped cilantro, diced red onion, and a lime wedge.
Garnishes:
Sliced avocado, chopped cilantro, diced red onion, and lime wedges.
Pairings:
- Mexican rice
- Cornbread
- Tortilla chips and salsa
Suggested side dishes:
- Grilled vegetables
- Black beans
- Guacamole
Troubleshooting advice:
- If the pozole is too thick, add more chicken broth to thin it out.
- If the pozole is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pozole is a traditional Mexican soup made with hominy, meat, and spices. It has been enjoyed for centuries and is often served during celebrations and holidays.
Flavor profiles:
Roasted poblano peppers add a smoky and slightly spicy flavor to the pozole, while the hominy adds a slightly sweet and nutty flavor.
Serving suggestions:
Serve pozole with warm tortillas or cornbread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican