Pozole de Pollo

Warm up your winter days with this comforting Pozole de Pollo recipe! Bursting with flavors, this traditional Mexican soup is sure to become a family favorite.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can of hominy, drained
• 4 cups chicken broth
• 2 tsp oregano
• 1 tsp cumin
• Salt and pepper to taste
• Garnishes: chopped cilantro, sliced radishes, lime wedges, shredded cabbage

Instructions:

• In a large pot, sauté the onion and garlic until softened.
• Add the chicken breasts and brown on all sides.
• Pour in the chicken broth and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes.
• Shred the chicken with two forks.
• Add the hominy, oregano, cumin, salt, and pepper. Simmer for another 10 minutes.
• Serve hot with your favorite garnishes.

Popular questions:

• Q: Can I use chicken thighs instead of chicken breasts?

A: Yes, you can substitute chicken thighs for chicken breasts if you prefer.

• Q: Can I use dried hominy instead of canned?

A: Yes, you can use dried hominy, but you will need to soak it overnight and cook it separately before adding to the soup.

• Q: Can I make this soup in a slow cooker?

A: Yes, you can transfer the ingredients to a slow cooker after browning the chicken and cook on low for about 6 hours.

Helpful Tips:

• For extra flavor, consider adding a chipotle pepper in adobo sauce to the soup.
• To make it spicy, add some chopped jalapeños or crushed red pepper flakes.
• Serve with warm tortillas or cornbread on the side.
• If you prefer a thicker consistency, blend some of the soup before adding the shredded chicken.

Expert Secrets:

• To enhance the flavor, toast the oregano and cumin in a dry skillet before adding to the soup.
• For a richer broth, simmer the chicken with the bones before shredding the meat.
• For a smoky flavor, add a teaspoon of smoked paprika to the soup.