Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 oz) hominy, drained and rinsed
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- 1 jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the pot and stir to combine.
4. Add the hominy, chicken broth, diced tomatoes, green chilies, and jalapeño pepper to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
6. Add the chicken back to the pot and simmer for an additional 10 minutes, or until the chicken is cooked through.
7. Stir in the cilantro and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 26g
Protein: 24g
Sodium: 900mg
Fiber: 6g
Sugar: 4g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef
- Hominy can be substituted with corn kernels
- Jalapeño pepper can be substituted with any other hot pepper
Variations:
- Add diced avocado as a garnish
- Top with shredded cheese or sour cream
- Add a can of black beans for extra protein
Tips and tricks:
- To make this recipe even spicier, leave the seeds in the jalapeño pepper
- This recipe can be made ahead of time and reheated for a quick meal
- Freeze leftovers for up to 3 months
Storage instructions:
Store in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with lime wedges on the side.
Garnishes:
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Sour cream
Pairings:
- Cornbread
- Tortilla chips
- Mexican rice
Suggested side dishes:
- Grilled vegetables
- Caesar salad
- Roasted potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid
Food safety advice:
- Make sure 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 and meat. It is often served on special occasions such as Christmas and New Year's Eve.
Flavor profiles:
This recipe has a spicy and smoky flavor profile with a hint of citrus from the lime wedges.
Serving suggestions:
Serve with tortilla chips and a side salad for a complete meal.
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Region: Mexican