Chicken and Poblano Pozole

Pozole comes from the Nahuatl word pozolli, meaning hominy. While living in Mexico, pozole became one of our favorite dishes, especially during the holidays. This take on the traditional Mexican soup is perfect for warming up on a cool evening and takes about 30 minutes to make. I found it in the October 2014 issue of Real Simple. Expecting guests? Double (or triple) the recipe and have an easy, delicious meal to serve in no time.

3 tablespoons extra virgin olive oil
1 small onion, chopped
1 poblano pepper, chopped
2 cloves garlic, chopped (I used 3… no such thing as too much garlic, if you ask me!)
1 teaspoon dry oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 14.5-ounce can diced tomatoes, drained
6 cups low-sodium chicken broth, warmed
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-ounce can hominy, rinsed (If you’d like to know more about hominy, click here.)
grated cheddar cheese, fresh cilantro, and lime wedges, for serving

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, poblano, garlic, oregano, cumin, and salt. Cook, stirring often, until the onion is tender, 3 to 4 minutes.

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2. Add the tomatoes and cook until they begin to break down, 2 to 3 minutes.

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3. Add the broth, chicken, and hominy. Cover and bring to a boil. Reduce heat; simmer until the chicken is opaque throughout, 3 to 4 minutes.

Not quite sure what hominy is? Click the photo below to learn more.

What is hominy?

What is hominy?

4. Top the pozole with the cheddar and cilantro and serve with the lime wedges. ¡Buen provecho!

Serves 4 to 5.

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Leave a comment below and let me know how your pozole turned out!

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