Marta is a lovely Mexican lady who works in the cafeteria downstairs at my office. She makes a wonderful Chicken Pozole. Everyone loves it! Whenever she would make it, the cafeteria would run out of it roughly about 20 minutes after it was put out. Eventually, she learned to just make a huge vat of it so that it wouldn’t disappear so quickly and everyone could get some.
I asked Marta how she made her pozole and she gave me a quick run down. This recipe was my attempt at trying to mimic Marta’s pozole. The fam devoured it and it’s now become a family favorite. It’s great because I can buy pre-shredded rotisserie chicken at Costco which really saves me a lot of time. When you serve it, just put the soup in a large tureen surrounded by bowls of the different condiments so everyone can help themselves.
CHICKEN POZOLE
- 2 cups shredded rotisserie chicken
- 2 tbsp. canola oil
- ½ large yellow onion, chopped
- 4 garlic cloves, minced
- ½ tsp. oregano
- 1 (4.5 oz.) can diced green chiles
- 1 (28 oz.) can chopped tomatoes, drained
- 1 (7 oz. can) canned salsa verde
- 1 (49 oz. can) chicken broth
- 2 (15 oz. cans) hominy, drained
- salt & pepper, to taste
Condiments:
- raw cabbage, shredded
- red onion, finely chopped
- cilantro leaves, chopped
- lime, cut into wedges
- radishes, thinly sliced
- avocado, diced
- crushed red pepper
- Mexican queso fresco, crumbled
- tortilla chips, crushed or left whole
- sour cream
- Heat oil in a large stockpot over medium heat.
- Add the onion and cook until onion begins to become translucent.
- Add garlic and cook another 3-4 minutes.
- Add the oregano, green chiles, chopped tomatoes, and salsa verde, and cook until it just comes to a boil, about 2 minutes.
- Add the chicken broth and hominy and return to a boil.
- Lower heat to medium and simmer for at least 10 minutes to allow flavors to develop.
- Season with salt and pepper to taste.
- Add the shredded chicken and cook until heated through, 3 minutes.
- Serve with bowls of condiments on the side.
Pinky's Pantry 