Pozole soup is a warm and comforting dish that’s full of flavor! It features hominy, tender meat, and spices, topped with fresh ingredients like radishes and cabbage for a crunchy finish.
This soup is perfect for gatherings or a cozy night in. I love how everyone can customize their bowl with their favorite toppings. Plus, it warms you up on chilly days—yum!
Key Ingredients & Substitutions
Chicken: Chicken breasts or thighs work well, but you can easily use leftover cooked chicken for a faster option. If you’re looking for a vegetarian alternative, consider using mushrooms or jackfruit to mimic the texture.
Hominy: Canned white hominy is traditional and convenient, but if you can find dried hominy, it’s worth the extra cooking time for a richer flavor. Corn kernels are a possible alternative, although they won’t provide the same flavor.
Chilies: Guajillo and ancho chilies give that distinct color and flavor to pozole. If you can’t find them, you can substitute with a mix of chili powder and paprika for a milder taste. Just adjust the quantity to your liking!
Herbs and Spices: Mexican oregano has a unique flavor that’s different from regular oregano. If you have it, use it! Otherwise, regular dried oregano will do in a pinch.
How Do You Get the Best Flavor in Your Broth?
The broth is the heart of pozole, so make it flavorful! Start with good-quality water or chicken broth and let the chicken simmer until tender. Here’s how to enhance the broth:
- Simmer the chicken with onion and garlic for at least 30-40 minutes to extract flavor.
- Consider adding a bay leaf or a couple of whole peppercorns for extra depth.
- If you want a slight tang, add apple cider vinegar or fresh lime juice at the end of cooking.
What’s the Right Texture for Shredded Chicken?
Shredded chicken should be tender but not mushy. After boiling, let it cool slightly before shredding. Here’s a simple way:
- Use two forks to pull apart the chicken; this helps achieve the right texture.
- Don’t over-shred; keep some larger pieces for a nice bite.
This pozole soup is packed with flavor, and with these tips, you’ll make it even better! Enjoy it with your toppings for a deliciously comforting meal.
How to Make Pozole (Posole) Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs chicken breasts or thighs
- 1 large white onion, quartered
- 4 cloves garlic
- 2 teaspoons salt, divided
- 8 cups water or chicken broth
- 2 (15 oz) cans white hominy, drained and rinsed
- 3 dried guajillo chilies, seeded and stemmed
- 2 dried ancho chilies, seeded and stemmed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano if available)
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar or lime juice
For Garnish/Toppings:
- Thinly sliced radishes
- Sliced avocado
- Chopped fresh cilantro
- Diced onions
- Crumpled queso fresco or cotija cheese
- Lime wedges
- Shredded cabbage or lettuce
- Red chili powder or flakes (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes to prep, and you’ll need approximately 1 hour to cook the soup. In total, you should set aside about 1 hour and 15 minutes until you can savor your delicious pozole soup!
Step-by-Step Instructions:
1. Cook the Chicken Broth:
Start by placing the chicken, quartered onion, garlic cloves, 1 teaspoon of salt, and the water or broth in a large pot. Bring this mixture to a boil, then lower the heat and let it simmer until the chicken is tender, which should take about 30 to 40 minutes.
2. Prepare the Chiles:
While the chicken is cooking, take the dried guajillo and ancho chilies, and place them in a bowl. Cover them with hot water and let them soak for about 15 minutes until they become soft.
3. Make the Chile Sauce:
After the chilies have soaked, drain them and put them into a blender. Add a small amount of the soaking water, cumin, oregano, black pepper, and 1/2 teaspoon of salt. Blend everything until you get a smooth sauce.
4. Shred the Chicken:
Once the chicken is cooked through, remove it from the broth. Shred it finely using two forks. Discard the onion and garlic from the broth as well.
5. Strain the Broth:
If you’d like, strain the broth to remove impurities, then return it to the pot for the next steps.
6. Add Hominy and Sauce:
Now, add the drained hominy and the blended chili sauce to the broth. Stir everything together well and bring it back to a simmer.
7. Simmer:
Let the soup simmer on low heat for about 20 to 30 minutes so the flavors can meld together nicely. Adjust the flavor by adding the remaining salt and a splash of vinegar or lime juice to your liking.
8. Serve:
It’s finally time to serve! Ladle the soup into bowls, add some shredded chicken, and top with your choice of garnishes such as sliced radishes, avocado, chopped cilantro, diced onions, crumbled cheese, and shredded cabbage. Don’t forget to add lime wedges on the side for an extra zing!
Enjoy this traditional Mexican pozole, overflowing with flavor and topped with fresh ingredients. It’s sure to be a hit!
Can I Use a Different Meat for Pozole?
Absolutely! While chicken is traditional, you can also use pork, beef, or even turkey. Just adjust the cooking time accordingly, as different meats may take longer to become tender.
What Can I Substitute for Hominy?
If you can’t find hominy, corn kernels can be used as an alternative, though they will give a different texture and flavor. You may want to add extra spices to compensate for the missing depth that hominy provides.
Can I Make Pozole Soup Ahead of Time?
Yes, pozole soup can be made ahead of time! Store it in an airtight container in the fridge for up to 3 days. Just remember to add fresh toppings just before serving to keep them crisp and vibrant.
How Can I Thicken the Broth?
If you prefer a thicker broth, you can blend a portion of the hominy with some broth and stir it back into the pot. Alternatively, let the soup simmer longer to reduce, concentrating its flavors.
