Chicken and Chorizo Pozole

Jenn’s Recipes Made Easy!
Mexican chicken and chorizo soup with hominy
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Course Dinner, Game Day, Holiday, Soup
Cuisine Mexican


Dutch Oven


  • 1 Tbsp Vegetable Oil
  • 2 medium onion diced (2 cups)
  • 6 Garlic Cloves sliced
  • 11 oz Mexican Chorizo
  • 2 Tbsp. mexican chili powder
  • 8 cups Chicken stock
  • 28 oz crushed tomatoes
  • 2 15 oz cans hominy
  • 2 boneless boneless skinless chicken breasts
  • 2 limes
  • Tbsp salt
  • 1 Tbsp. cumin
  • 1 Tbsp. corriander
  • 1 Tbsp. Ancho Chili Powder
  • 1 Tbsp. Chili de arbol


  • Cabbage sliced
  • Jalapeños diced
  • radishies diced or sliced
  • Cilantro chopped


  • Heat oil in pan, once slightly smoking
  • Add in onions, garlic, chorizo and spices. Cook until the porks is done and onions are translucent. 5-6 minutes
  • Add chick stock, crushed tomatoes, and hominy cook until simmering.
  • Meanwhile, cut the chicken into thin strips, add to a bowl and add a pinch of salt and the lime juice from the limes. Let marinate until soup comes to a gentle simmer.
  • Add chicken to the soup and continue to simmer for 20-30 minutes, season with salt.
  • Get yourself a serving and add any of the toppings that you like, you can also add avacado, but this time i didn't buy any 😉


without toppings.
With toppings ;) 
Tried this recipe?Let us know how it was!
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