Chicken Pozole | Red Pozole | Mexican Pozole Soup

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.

Remove the guts from the chicken and rinse it.

Place the whole chicken in a large pot and cover with water.

Cook at medium to medium-high heat, adding water as needed to prevent overflow.

Chop an onion while the chicken is cooking.

After about two hours, remove the chicken and shred it after letting it cool.

Drain both cans of hominy and add them to the pot.

Add the chopped onion and the rest of the ingredients: garlic powder, cumin, oregano, bay leaves, menudo spice mix, and salt to taste.

Add more water if desired and mix everything together.

Continue cooking at medium heat for about 15 minutes.

Prepare toppings: chop cilantro, cut lime into wedges, and shred cabbage.

Plate the posole and add toppings.

Cooking Techniques

Equipment Needed

Spice Level: