Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Garnishes (optional):

Directions

Instructions Checklist
  • In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.

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  • To serve, divide among 4 bowls and garnish as desired.

Nutrition Facts

713 calories; protein 33.5g; carbohydrates 55.1g; fat 40.8g; cholesterol 110.1mg; sodium 1823.4mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2016
I had never tried pozole before so I wasn't sure what to expect. The salsa verde gives it a tart taste that took a little getting used to. Once the soup simmered a little bit more than called for the flavor mellowed and was good. I really liked the sour cream and tortilla chips on it. I didn't have any of the other toppings on hand but red onion and avocado would have been good. The only major change I made was to use frozen corn as we are not fans of hominy. Read More
(1)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/24/2019
Love this easy recipe! Easy-Peasy! I only made a few changes especially because we like to turn up the heat! You can easily cut the vegetable oil down to 2 T: I Substituted 1 drained 14.5 can ROTEL ( medium w green chili s) for the 1/2 can chopped tomatoes used 8 cloves garlic 3 tsp. Cumin. & 12 oz. of good Salsa Verde. The leftovers were even tastier 3 days later. ENJOY! Read More
(1)
Rating: 4 stars
08/29/2016
I had never tried pozole before so I wasn't sure what to expect. The salsa verde gives it a tart taste that took a little getting used to. Once the soup simmered a little bit more than called for the flavor mellowed and was good. I really liked the sour cream and tortilla chips on it. I didn't have any of the other toppings on hand but red onion and avocado would have been good. The only major change I made was to use frozen corn as we are not fans of hominy. Read More
(1)
Rating: 4 stars
12/06/2020
It tasted good but the hominy was really chewy. Read More
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Rating: 5 stars
08/21/2019
I just made this tonight for the very first time and I couldn’t stop eating it!!! My hubby had thirds, himself, which is saying a lot since he usually uses more restraint when serving himself. He also recommended I send the recipe to our youngest son, so he could make it as well. Definitely a hit with us, and simple enough to be used in regular rotation! Thanks so much for a great recipe!!! Read More
Rating: 5 stars
11/11/2018
this is my first time making pozole. followed recipe as is. so good. Mom liked it and so did my sister. I put avocado and cilantro on top. will be my go to pozole recipe. thanks so much for sharing. Read More
Rating: 5 stars
12/27/2020
Very good. My husband is from Mexico City. His mom doesn’t include tomatoes. I followed the recipe, including the tomato’s, and my hubby thought it tasted good. I boiled chicken breast in a pinch of salt, garlic, and onions then shredded rather than using canned chicken. Read More
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