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:

• 1. In a large pot, sauté the onion and garlic until softened.
• 2. Add the chicken breasts and brown on all sides.
• 3. Pour in the chicken broth and bring to a boil.
• 4. Reduce heat, cover, and simmer for 20 minutes.
• 5. Shred the chicken with two forks.
• 6. Add the hominy, oregano, cumin, salt, and pepper. Simmer for another 10 minutes.
• 7. 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 in this recipe. Just adjust the cooking time accordingly.

• Q: Can I use fresh corn instead of canned hominy?

A: Yes, you can use fresh corn instead of canned hominy. Simply boil the corn until tender before adding it to the pozole.

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

A: Yes, you can transfer the sautéed ingredients and browned chicken to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Helpful tips:

• 1. Toast the oregano and cumin in a dry skillet before adding them to the pozole for enhanced flavor.
• 2. Top your pozole with a dollop of sour cream for added creaminess.
• 3. For a spicier version, add diced jalapeños or crushed red pepper flakes to the soup.

Expert Secrets:

• 1. For a richer broth, you can use a combination of chicken broth and vegetable broth.
• 2. Add a splash of lime juice right before serving to brighten up the flavors of the pozole.
• 3. For a smoky undertone, consider adding a chipotle pepper in adobo sauce to the soup.