Chicken Pozole Recipe
Recipe Overview
Overview
This Chicken Pozole recipe is a delightful twist on a classic Mexican dish. The use of a whole roasting chicken not only provides great flavor but also makes for a tender and moist result. The process begins with sautéing onions, garlic, and carrots, which form the base of a rich stock. The addition of dried guajillo and ancho chilis brings a smoky depth that is essential to the dish.
One of the standout features of this recipe is the hominy, which adds a unique texture and is a staple in traditional pozole. The method of toasting the chilis and grinding spices elevates the flavor profile, ensuring that each bowl is packed with warmth and comfort. The toppings, including fresh radishes, avocado, and lime, provide a refreshing contrast to the hearty soup.
As the flavors meld together, the anticipation builds, and the final result is a vibrant, flavorful soup that is perfect for any occasion. Whether it’s a family gathering or a cozy night in, this Chicken Pozole is sure to impress and satisfy. It’s a dish that not only warms the belly but also the heart, making it a true comfort food classic.
Recipe Details
Steps & Tips
Use a roughly 4 lb whole roasting chicken.
Roughly chop one large yellow onion, smash four garlic cloves, and peel and thickly slice two medium to large carrots.
Thickly slice two ribs of celery and set aside.
Drizzle 2 tablespoons of olive oil in a 2-gallon pot, turn heat to medium, add veggies, and sauté for 10 to 12 minutes.
Tip: Season veggies with salt to help draw out moisture for a better sear.
Add the whole chicken, one bay leaf or sprigs of thyme, and pour in one gallon of water.
Turn heat to medium low and simmer for about 80 to 90 minutes.
Remove stems and seeds from two dried guajillo and two ancho chilies.
Toast chilies in a medium-sized skillet over medium low heat for about 2 minutes per side.
Tip: Toast chilies to intensify flavor and add smokiness.
Cover toasted chilies in water and simmer over low heat for about 30 minutes.
Remove impurities from the top of the stock using a ladle.
In a sauté pan, toast 1 tablespoon of cumin seeds over low to medium heat for 3 to 4 minutes.
Tip: Toast cumin seeds to enhance aroma and flavor.
Grind toasted cumin seeds using a mortar and pestle or spice grinder.
Check if the chicken is done by ensuring the legs are breaking through the water.
Carefully set chicken aside on a plate and strain the stock through a fine mesh strainer.
Rinse canned hominy and add it to the strained stock.
Blend the sautéed chicken stock veggies with 2 cups of hot stock, ground cumin, oregano, vinegar, and cilantro.
Tip: Avoid adding liquid from the chilies to prevent bitterness in the soup.
Transfer the blended mixture back to the pot and stir.
Tip: Remove the centerpiece of the blender lid to release steam while blending.
Remove skin from the chicken and shred the meat into bite-sized pieces.
Stir the shredded chicken back into the soup.
Let the soup simmer for about 30 minutes.
Taste the soup and adjust seasoning with salt and lime juice.
Tip: Add lime juice for acidity to balance flavors.
Ladle soup into a large bowl and add shredded cabbage, sliced radishes, avocado, and lime.
Slice limes into wedges, thinly slice radishes, and slice avocado and green cabbage.
Tip: Tortilla chips are a great accompaniment to the soup.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Hominy is made from dried corn kernels that undergo a process called nixtamalization, making them easier to digest.
- •Toasting dried chilis enhances their flavor and adds smokiness to the dish.
- •Pozole has roots in ancient Mexican culture, dating back to the Aztecs.
- •Cumin seeds, when toasted, become aromatic and add depth to the soup.
