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Chicken Pozole Chili

A warming chicken and hominy chili with garnishes of fresh avocado, cilantro, feta, and tomato.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Soups
Cuisine: Mexican
Servings: 12
Calories: 295kcal
Author: Judy Purcell

Ingredients

  • 1 whole chicken , cooked and shredded (about 6 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups finely chopped yellow onion
  • 1-2 large poblano chiles , chopped fine
  • 1 1/2 cups green chilies (fresh Anaheim or canned green chilies) -- chopped
  • 1 red bell pepper ,stem and seeds removed, chopped fine
  • 6 cloves garlic , minced
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne (optional)
  • 1 teaspoon salt
  • 3 cups stewed tomatoes -- , coarsely chopped
  • 2 corn tortillas chopped into small pieces
  • 3 cups hominy , drained and rinsed
  • 8 cups chicken stock
  • piece of Parmesan rind , optional (a wonderful addition to any soup)

Garnish with the following:

  • Avocado , peeled, pitted, cubed
  • Blue corn tortilla chips , crumbled
  • Feta cheese
  • Fresh chopped tomato
  • Pickled or fresh jalapenos , diced
  • Bell pepper , sliced or chopped small
  • Scallions , chopped
  • Fresh cilantro leaves , chopped
  • Lime wedges , 1 lime wedge per bowl
  • Sour cream

Instructions

  • Cut up chicken into 8 or 9 pieces and boil in water with 1 tablespoon salt for 30 minutes. Remove chicken from broth and let cool until easy to handle. Pull chicken meat from the bones, discarding tendons and skin.
  • Shred chicken with two forks or pull apart into bite-size pieces with your fingers (it is okay if the chicken is still a little pink, it will finish cooking in the soup). Set aside or refrigerate if making the soup later. Once the meat has been removed from the bones, return bones to the pot of broth and continue to simmer until broth is needed for the soup--strain before using. This part can be done the day before.
  • Heat oil in a large soup pot until hot and covering the bottom of the pan. Add onion and cook until onion is softened, 5-7 minutes.
  • Add chili peppers, bell pepper, and garlic to the pot and cook until peppers are softened, 5-7 minutes.
  • Add oregano, chili powder, coriander, thyme, cayenne, and salt to the onions and peppers; simmer, stirring, for about 5 minutes to incorporate spices.
  • Stir in tomatoes, corn tortillas, hominy, shredded chicken, and chicken broth or stock. Add a piece of Parmesan rind now if you have one (remove before serving).
  • Simmer for 30-45 minutes to meld flavors. Add salt, as desired.
  • Garnish with any combination of the toppings and a lime wedge. Squeeze lime wedge over chili in each bowl just before eating.

Notes

Nutrition facts do not include garnishes.

Nutrition

Calories: 295kcal | Carbohydrates: 22g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 828mg | Potassium: 529mg | Fiber: 3g | Sugar: 7g | Vitamin A: 775IU | Vitamin C: 31.3mg | Calcium: 60mg | Iron: 2.7mg