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Chipotle Pozole

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Adriana Martin
Updated Jul 18, 2017
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More About This Recipe

  • Pozole or Pozolli –original name in Náhuatl– is a traditional dish from Mexico consumed by the Aztec ancestors on special sacred occasions and celebrations. Nowadays this soup is culinary staple of the states of Sinaloa, Jalisco, Morelos, Michoacán and DF. Each state has different interpretation though all recipes have one original ingredient in common: dried maize or “maíz” known in the United States as hominy. My recipe today is inspired in the original but using chicken instead of pork and adding chipotle to the chile sauce. This soup is hearty and great for cold weather; it will warm your heart and your soul. I invite you to enjoy this traditional Mexican dish and serve to your family and friends. Let’s cook!

Chipotle Pozole

  • Prep Time 60 min
  • Total 2 hr 45 min
  • Servings 6
  • Ingredients 27
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Ingredients

To cook the chicken:

  • 1 fresh farm raised chicken
  • 1 white onion
  • 4 cups of water
  • 2 teaspoons of Mexican dried oregano
  • 1 tablespoon of ground cumin
  • 2 bay leaves
  • 2 teaspoons of chicken base stock or chicken bouillon granules

For the hot sauce:

  • 5 dried guajillo chiles
  • 3 dried ancho chiles
  • 2 dried chipotle chiles
  • 4 garlic cloves
  • 1/2 white onion
  • 1 tablespoon ground cumin
  • Sea salt, if desired
  • 2 cups water

For the Pozole:

  • 1 whole chicken cooked and shredded (no skin, no bones)
  • 4 cups chicken broth (the broth resulted when cooking the chicken, just strain to remove debris)
  • 2 cups water
  • 3 cups canned hominy corn
  • 2 teaspoons Mexican dried oregano, desired
  • 1 tablespoon of ground cumin
  • Sea salt, if desired

To garnish:

  • 2 cups radishes cleaned and cut in rounds (around 2 bunches)
  • 2 cups chopped fresh white onion
  • 2 cups shredded iceberg lettuce
  • 4 to 6 limes cut in quarters
  • Hot sauce and dried Mexican oregano

Instructions

  • Step 
    1
    For cooking the chicken: Clean the chicken cut in parts and place inside a 4 quart Dutch Oven with all the ingredients. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs). Remove out cooked chicken and shred removing bones and skin. Strain the broth and save for pozole soup. You can cook and prep the chicken a day in advance.
  • Step 
    2
    For cooking the sauce: Clean chiles by removing stems, place all ingredients in a deep sauce pan cook for 20 minutes at low temperature until chiles are soft. Place all cooked ingredients in the blender but only add 1 cup of the liquid where chiles were cooked with; blend well. Stir in more liquid as needed, consistency should be runny but not watery. Store in glass container and keep for later use. This sauce freezes well and it is the base for preparing other Mexican dishes like red enchiladas.
  • Step 
    3
    For cooking the pozole: Place soup pan on stovetop over low heat. Stir in the chicken stock, the hominy and the shredded meat; add water and seasonings and let simmer for 30 minutes. The more you simmer the best the broth will taste, flavors need time to develop.
  • Step 
    4
    To serve: Serve soup in bowl, garnish with lettuce, radishes, fresh onion, a pinch of oregano and drizzle with lime juice and hot sauce. You can place the garnishes in the middle of the table and let your guests choose their favorite combinations.

Nutrition

No nutrition information available for this recipe

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