DELICIOUS Mexican Soup - Chicken Pozole

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

hominy

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa provides protein while cornmeal is a budget-friendly alternative.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned tomatoes

Bell peppers offer a milder flavor, while canned tomatoes can be more economical.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole adds flavor, while sour cream is a cost-effective option.

Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.

Set them into a bowl of very hot water and cover for about 20 minutes to soften.

Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.

Heat a large pot to medium heat and add some olive oil.

Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.

Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.

Add garlic and cook another minute.

Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.

Swirl the ancho/guajillo chili paste into your pozole.

Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.

Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.

Top with your favorite garnishments!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary