Description
This traditional Chicken Pozole recipe offers a hearty Mexican stew made with tender chicken, hominy, and a rich broth flavored with garlic and oregano. Served with fresh garnishes like shredded cabbage, radishes, cilantro, lime wedges, and queso fresco, this comforting dish is perfect for family gatherings or a satisfying meal that warms the soul.
Ingredients
Scale
Chicken and Broth
- 1 (4 1/2 to 5 1/2-pound) whole chicken, cut into parts
- Kosher salt, to taste
- 1 red onion, sliced in half
- 4 large cloves garlic, peeled
- Water, enough to cover chicken
Main Ingredients
- 1 (105-ounce) can hominy, drained and rinsed, divided
- 1 to 2 tablespoons dried oregano (preferably Mexican oregano)
Garnishes
- 1/4 whole cabbage, thinly sliced
- 1 tomato, cored and chopped
- 1 avocado, peeled and chopped
- 1 red onion, peeled and chopped
- 1 large bunch cilantro, chopped
- 1 large bunch watercress, chopped
- Mexican cheese (Queso Fresco), sliced
- Several red radishes, thinly sliced
- 2 limes, cut into wedges
- Chopped seeded jalapeño or serrano chilies (or other chili peppers), to taste
- Tostadas or tortilla chips, for serving
Instructions
- Season the Chicken: Season the chicken parts generously with kosher salt to enhance their natural flavor before cooking.
- Cook the Chicken: In a large pot, combine the salted chicken parts, sliced red onion halves, whole peeled garlic cloves, and enough water to fully cover the ingredients. Bring this mixture to a boil over high heat, then reduce to a simmer. Cook for about 45 minutes until the chicken is fully cooked and tender.
- Shred the Chicken and Prepare Broth: Remove the chicken pieces from the pot and allow them to cool slightly. Carefully shred the meat off the bones, discarding any skin and bones. Strain the broth to remove onion, garlic, and other solids, then return the clear broth to the pot.
- Add Hominy and Seasonings: To the returned broth, add the drained and rinsed hominy, shredded chicken, and dried oregano. Simmer this mixture gently for 20 minutes to allow the flavors to meld.
- Adjust Seasoning: Taste the pozole broth and adjust seasoning as needed, adding salt and pepper to your preference.
- Serve with Garnishes: Ladle the hot pozole into bowls and serve with an array of fresh garnishes such as thinly sliced cabbage, radishes, chopped cilantro, lime wedges, Mexican cheese, chopped tomatoes, avocado, red onion, watercress, chili peppers, and tortilla chips or tostadas on the side for added texture and brightness.
Notes
- Using Mexican oregano rather than Mediterranean oregano provides a more authentic flavor.
- Adjust the amount of chili peppers to control the heat level of your pozole.
- Hominy is key to the texture and flavor of pozole; make sure to drain and rinse it well before adding to the soup.
- Leftover pozole tastes even better the next day as the flavors continue to develop.
- For a richer broth, you can leave some skin on the chicken while cooking, but discard it before serving if you prefer a leaner dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken Pozole, Mexican Soup, Hominy Stew, Traditional Pozole, Mexican Chicken Soup, Comfort Food
