Chicken and Chorizo Pozole

Chicken and Chorizo Pozole

Mexican chicken and chorizo soup with hominy

  • 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
  • 1½ Tbsp salt
  • 1 Tbsp. cumin
  • 1 Tbsp. corriander
  • 1 Tbsp. Ancho Chili Powder
  • 1 Tbsp. Chili de arbol

Toppings

  • Cabbage (sliced)
  • Jalapeños (diced)
  • radishies (diced or sliced)
  • Cilantro (chopped)
  1. Heat oil in pan, once slightly smoking

  2. Add in onions, garlic, chorizo and spices. Cook until the porks is done and onions are translucent. 5-6 minutes

  3. Add chick stock, crushed tomatoes, and hominy cook until simmering.

  4. 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.

  5. Add chicken to the soup and continue to simmer for 20-30 minutes, season with salt.

  6. 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 ;) 

Dinner, Game Day, Holiday, Soup
Mexican
Chicken, chorizo, hominy, Mexican, Pozole

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