Chipotle Pozole

To cook the chicken:

fresh farm raised chicken

white onion

cups of water

teaspoons of Mexican dried oregano

tablespoon of ground cumin

bay leaves

teaspoons of chicken base stock or chicken bouillon granules

dried guajillo chiles

dried ancho chiles

dried chipotle chiles

garlic cloves

1/2

white onion

tablespoon ground cumin

Sea salt, if desired

cups water

whole chicken cooked and shredded (no skin, no bones)

cups chicken broth (the broth resulted when cooking the chicken, just strain to remove debris)

cups water

cups canned hominy corn

teaspoons Mexican dried oregano, desired

tablespoon of ground cumin

Sea salt, if desired

cups radishes cleaned and cut in rounds (around 2 bunches)

cups chopped fresh white onion

cups shredded iceberg lettuce

to 6 limes cut in quarters

Hot sauce and dried Mexican oregano

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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.
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.
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.
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.

Soups need time for flavors to develop, be patient and cook your pozole at low heat. Cook your chicken and hot sauce a day in advance to manage your time. As any traditional recipe requires time and effort but results are amazing.

No nutrition information available for this recipe

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!