One of my favorite soups growing up has always been pozole, there is just something about hominy. My mom and family has always made red pozole so that's what I am here to share today!
INGREDIENTS
- 1 tsp. Olive Oil
- ½ Jalapeño, diced
- ¼ Onion, diced
- 3 cloves Garlic, minced
- 1 tbs. Better than Bouillon
- ¼ tsp. Mexican Chili Powder
- ¼ tsp. Cayenne Pepper
- 1 tsp. Mexican Oregano
- 1.5 lbs Chicken Breast
- ½ can El Pato Hot Tomato Sauce*
- 2 Limes, juice
- 48 oz. Water
- 1 25 oz can Hominy
- Salt and Pepper, to taste
*Depending on the level of spice you like. Half of a can is fairly spicy.
INSTRUCTIONS
In a medium pot, sauté the onion, garlic, and jalapeño in olive oil. Once translucent, quickly add chili powder, cayenne, oregano, chicken bouillon, tomato sauce, lime juice, and water. Stir until combined.
Add chicken and let boil for 20-30 minutes on low-medium heat until cooked.
Take out chicken and shred. Put it back in the pot. Strain and add hominy.
Let simmer for another 10-15 minutes.
Serve and top with cabbage, lime, salsa, avocado, and whatever else you want! I love enjoying with a tortilla or two.
In a medium pot, sauté the onion, garlic, and jalapeño in olive oil. Once translucent, quickly add chili powder, cayenne, oregano, chicken bouillon, tomato sauce, lime juice, and water. Stir until combined.
Add chicken and let boil for 20-30 minutes on low-medium heat until cooked.
Take out chicken and shred. Put it back in the pot.
Strain and add hominy. Let simmer for another 10-15 minutes.
The longer you let it simmer, the more the flavors combine and develop.
Serve and top with cabbage, lime, salsa, avocado, and whatever else you want! I love enjoying with a tortilla or two.
I hope you enjoy this recipe and share it with your loved ones.
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