Pozole is a Mexican stew that has a base of hominy. You can find versions with chicken and pork and they can either be green or red. When you’re searching for it online, a lot of the recipes use the Americanized word Posole.
This recipe originated on the side of a big can of hominy that we found at Sam’s Club. It was the Juanita’s Foods Mexican Style Hominy in a 110 oz can. We had never made this before and thought it sounded fun. The recipe on the can started with a fresh whole chicken and includes instructions on cooking the chicken. We happened to be out of town so we opted to use a rotisserie chicken. This was a great time saver. You could also use a smoked chicken, grilled chicken breast or poached chicken. To be honest, I’m not a fan of poached chicken because it doesn’t matter how many ingredients you add to the water, the chicken always tastes bland to me.
There are very many variations to this recipe that you can find online. Some call for pulled pork and some are “red” instead of green. There are also many different garnishes that you can use. We used the lime wedges and radishes, which seem to be the most popular.
This dish is typically served as a stew so you can add more chicken stock if you want it more soup like. You can also cook it down a little and make it thicker if you want to serve it with tortillas and eat it like a taco.
This serves about 7 to 8 people.
- 1/2 of a rotisserie chicken, or 1 1/2 to 2 pounds of cooked chicken, cut into pieces
- 55 oz of Juanita’s Mexican Style Hominy (1/2 of the large 110 oz can)
- 1 tablespoons of olive oil
- 1 large onion, chopped
- 4 cloves of garlic, chopped
- 1 tablespoon salt
- 4 poblano peppers
- 1 jalapeno pepper
- 6 tomatillos (you can also use canned if fresh aren’t available)
- 1 tablespoon dried oregano
- 1 tablespoon ground corriander
- 1/2 tablespoon ground cumin
- 4 cups of chicken broth
- Optional garnishes: lime wedges, sliced radishes, chopped cilantro, diced onion, shredded cabbage, and/or dried oregano. (we used lime wedges and radishes).
- Prepare the poblano and jalapeno peppers by roasting them over a flame until blistered and blackened. You can roast these on the stove top of a gas stove or on your grill. If neither are available, then you can roast them under the broiler with the tomatillos (see next step). Then put them in a plastic bag to cool. When they are cool enough to handle, gently pull the blackened skin away, then seed the peppers and chop the peppers.
- Prepare the tomatillos by removing the husks. Then roast them on the grill or under the broiler to give them a nice char. This should take about 5 minutes. Let the tomatillos cool, then chop them into small pieces. If you’re using canned tomatillos, you can skip the roasting step and just chop them up.
- Heat the olive oil in a large pan or dutch oven, then saute the chopped onion and garlic for 10 minutes.
- Add the poblanos, jalapeno, and tomatillos to the pan and continue to saute until all items are soft.
- Transfer the sauteed vegetables to a blinder and puree until smooth.
- Remove the skin from the chicken and, using a fork, shred the chicken. Discard the bones (or set them aside for making a stock later).
- Add the hominy, pureed pepper mixture, shredded chicken, and 4 cups of chicken stock to the large pan or dutch oven. Mix well.
- Cover the pot and cook on medium heat for 20 minutes. Salt to taste.
- Serve with your choice of garnish: lime wedges, sliced radishes, chopped cilantro, diced onion, shredded cabbage, and/or dried oregano.