Pozole (also commonly spelled posole) is a traditional pre-columbian Mexican soup made with hominy and meat, such as chicken or pork. Hominy is a form of dried whole corn kernels that have been soaked in lye. Canned hominy can be found in most grocery stores in the vegetable aisle or in the section with Mexican ingredients.
Depending on the region and the chef there are many variations of pozole, some with salsa verde or enchilada sauce added to the soup broth and others with a combination of meats and peppers. Traditionally the soup can take a long time to prepare because it can simmer for hours. This version which comes from my world-traveling friend uses chicken breasts and comes together quickly, but the longer you let it simmer the more the flavors will develop. In my opinion, it is all of the garnishes that “make” the soup, adding color, texture and a myriad of flavors to each spoonful. Serve the soup with corn tortillas or quesadillas.
- 2-3 cups canned hominy, drained and rinsed
- 2 chicken breasts, sliced into long wedges
- 3-4 garlic cloves, minced
- 1 tsp salt, to taste
- 2 cups chicken stock or chicken broth
- 4 cups water
- 1 red bell pepper, sliced, optional
- For a spicy version: 1 habañero pepper, chopped
- Limes, cut into wedges
- Avocado, diced
- Cabbage or iceberg lettuce, shredded
- Onion, finely diced
- Radishes, thinly sliced
- Dried oregano
- Cilantro, shredded
- Shredded cheese
- Combine the chicken, hominy, stock, water, garlic, salt and peppers in a large pot. Bring the mixture to a boil and then cover the pot, reduce the heat and let the soup simmer on low for at least thirty minutes or until the chicken is fully cooked.
- The longer the soup simmers, the more the flavors will develop.
- Season the soup to taste.
- Serve the soup hot with an array of toppings and let each person garnish their own soup.
- I also like to serve the soup with hot corn tortillas or quesadillas.
Recipe source: Jonina Celia Campbell
