Quick and Easy Chicken Pozole

Quick and Easy Chicken Pozole
  • 3 (5 ounce) cans premium white chicken breast
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 3 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 (4.5 ounce) can chopped green chiles
  • 1/2 (14.5 ounce) can chopped tomatoes
  • 1 (7 ounce) can salsa verde
  • 2 (15 ounce) cans white hominy, drained
  • 2 (14 ounce) cans low-sodium chicken broth
  • Kosher salt and cracked black pepper
  • Garnishes (optional):
  • 1 red onion, finely chopped
  • 1 lime, cut into wedges
  • 1/2 cup Mexican crema or sour cream
  • Crushed tortilla chips
  • 1/2 cup chopped fresh cilantro leaves
  • Thinly sliced radishes
  • 1 avocado, diced


  1. In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.
  2. To serve, divide among 4 bowls and garnish as desired.

05/16/2018
Quick and Easy Chicken Pozole, recipe PT15M PT1H 5 455 calories

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