Chicken Pozole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Chicken Thighs, frozen boneless & skinless - 2lbs (approx 7 thighs)White onion, 2 large, peel removedGarlic, 6 cloves, peel removedOlive oil, 2 tbspJalapeno Peppers, 2 peppers, washed and seededRed chili pods (California or New Mexico), 6 large, stems and seeds removed1 tbsp cumin2 tbsp chili powder1/2 tsp cayenne pepper1 tsp oreganoCanned Hominy, 6 cups, drained and washedChicken Broth, 12 cup
Place frozen chicken in a large pot and cover with water.
Cover with quartered onion and 2 whole cloves of garlic smashed with a knife to release the flavor.
Bring to a boil and simmer for 1 hour or until chicken pulls apart easily skimming foam from the top periodically.
In a separate sauce pan place red chili pods and cover with water.
Bring to a boil over medium heat and boil for 15 minutes to re-hydrate the pods. When done, drain of all liquid and set aside.
When chicken is done drain of all liquid and set aside onions and garlic.
Shred or chop chicken, whatever you prefer.
Place remaining onion, 4 garlic cloves, jalapenos and cooked onion/garlic mixture into a food processor. Chop until fine.
Return pot to stove and add 2 tbsp of olive oil.
Over medium heat sautee onion, garlic and jalapeno mixture for 3 minutes.
Add shredded chicken to the pan and brown for 3-5 minutes
While the vegetables and chicken are cooking add the drained chili pods to the food processor and liquify.
Sprinkle chicken mixture with cumin, chili powder, cayenne pepper and oregano. Mix thoroughly.
Add liquified chili pods to mixture.
Add chicken broth.
Bring to a boil then reduce to a simmer and cook for 4-6 hours or more. The more time you cook the better the flavor.
Suggested toppings for finished soup (not included in nutrition values)
- shredded cabbage
- avocado
- cilantro
- radishes
- onion
- limes
- fresh tostada shells or corn tortillas
Number of Servings: 12
Recipe submitted by SparkPeople user FEFSKITCHEN1.
Cover with quartered onion and 2 whole cloves of garlic smashed with a knife to release the flavor.
Bring to a boil and simmer for 1 hour or until chicken pulls apart easily skimming foam from the top periodically.
In a separate sauce pan place red chili pods and cover with water.
Bring to a boil over medium heat and boil for 15 minutes to re-hydrate the pods. When done, drain of all liquid and set aside.
When chicken is done drain of all liquid and set aside onions and garlic.
Shred or chop chicken, whatever you prefer.
Place remaining onion, 4 garlic cloves, jalapenos and cooked onion/garlic mixture into a food processor. Chop until fine.
Return pot to stove and add 2 tbsp of olive oil.
Over medium heat sautee onion, garlic and jalapeno mixture for 3 minutes.
Add shredded chicken to the pan and brown for 3-5 minutes
While the vegetables and chicken are cooking add the drained chili pods to the food processor and liquify.
Sprinkle chicken mixture with cumin, chili powder, cayenne pepper and oregano. Mix thoroughly.
Add liquified chili pods to mixture.
Add chicken broth.
Bring to a boil then reduce to a simmer and cook for 4-6 hours or more. The more time you cook the better the flavor.
Suggested toppings for finished soup (not included in nutrition values)
- shredded cabbage
- avocado
- cilantro
- radishes
- onion
- limes
- fresh tostada shells or corn tortillas
Number of Servings: 12
Recipe submitted by SparkPeople user FEFSKITCHEN1.
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 2.9 g
- Cholesterol: 38.4 mg
- Sodium: 1,168.9 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.6 g
- Protein: 10.5 g
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