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)
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 ;)
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