Quick Posole Mexican Soup | Chicken Pozole Recipe | Rockin Robin Cooks

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

hominy

🥗Healthier: quinoa

💰Cheaper: canned corn

Quinoa is nutritious, while canned corn is more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, and bouillon is cost-effective.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity, while vinegar is often cheaper.

In a stainless steel stock pot over medium high heat, lay the chicken thighs skin side down in the pan.

Add enough of the chicken broth to cover the chicken and bring to a boil. Then cover and simmer for about 20 minutes or until the chicken is done.

While the chicken is cooking, sauté the onions in a large frying pan with about a tablespoon of olive oil over medium high heat for about 18 minutes.

Add the garlic and sauté for an additional 2 minutes.

Once the chicken is done, remove it to a dish. Pour the onion mixture into the stock pot and add the Ancho chile powder, cumin, smoked paprika, oregano, salt, and the rest of the chicken broth.

Once the chicken is cool enough, remove any skin and discard. Then take two forks and shred all the chicken and add it to the pot.

Bring the soup to a boil and then cover and simmer for at least 1 hour, 2 is better. Add the hominy about 15 minutes before you want to serve the soup.

When you serve the soup, I recommend putting a handful of chopped green cabbage and a sprinkle of fresh lime juice at the very least.

Cooking Techniques

Equipment Needed

Spice Level: