Mexican Chicken Pozole
A hearty and flavorful Mexican stew made with chicken, hominy, and spices. Serve with a side of lime wedges, shredded cabbage, and radishes.
Ingredients
- ●1 pound boneless, skinless chicken breast
- ●1 cup dried hominy
- ●2 cups chicken broth
- ●2 tablespoons pozole spice mix
- ●1 medium onion
- ●3 cloves garlic
- ●1 can canned diced tomatoes
- ●2 tablespoons lime juice
- ●1/4 cup chopped fresh cilantro
Instructions
- 1
In a large pot, combine the hominy and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
- 2
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the skillet and set aside.
- 3
Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- 4
Add the pozole spice mix and cook for 1 minute.
- 5
Add the diced tomatoes, chicken broth, and browned chicken to the skillet. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- 6
Add the cooked hominy to the skillet and stir to combine. Season with lime juice and salt to taste.
- 7
Serve the pozole hot, garnished with chopped cilantro and a side of lime wedges.
- 8
To make the recipe, it will take 45 minutes to prepare and 25 minutes to cook.
- 9
The total time is 70 minutes.
- 10
This recipe makes 4 servings.
- 11
It is a medium difficulty recipe to make.