Chicken Pozole with Avocado and Lime

Chicken Pozole with Avocados and Lime

Pozole is a Mexican chicken soup utilizing mild poblano chili peppers and hominy (frequently used in Latin American cuisine). If you can't find the New Mexico chili powder you can use any available chili powder although the New Mexico variety imparts are deeper, smokier flavor to the soup.
Course Soup
Cuisine Mexican
Servings 5 servings
Prep Time 45 minutes
Total Time 45 minutes

Ingredients

  • 3 poblano chili pepper
  • 6 cloves garlic
  • 1 white onion
  • 2 cans hominy (white corn) 14 1/2 oz. each
  • 1 1/2 chicken thighs
  • 1/2 tsp Kosher salt
  • 2 tsp oregano
  • 2 tbsp olive oil
  • 3 cups chicken stock
  • 3 tbsp chili powder pref. from New Mexico

Instructions

  • Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
  • Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
  • Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 teaspoon of oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
  • Reduce heat to medium-high. Add onion mixture and remaining 1 teaspoon of oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
  • Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
  • Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
  • Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
  • Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.

Williams - Sonoma

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