Green Chile Chicken Pozole

The flavors of New Mexico in full effect! I must admit, Cid’s market over in Taos got me hooked on their homemade green chile pozole, and I was buying it every other week or so. But I needed a bigger batch because Andy and I were fighting over it! I’d never cooked with hominy before, and now I know exactly what to do with it. The flavors remind me of a cold, snowy winter day. It warms my insides and gives me that heat and fullness that makes my palliate feel satisfied. It’s an easy soup to make, and the leftovers are fabulous! You might need to add a few diced jalapeños or some Tapatio if you like extra spicy, but you’ll be so happy with your decision to embrace this green chile recipe!

Serves 4-6 1 hour

Ingredients

• 1 tablespoon olive oil

• 1/2 large yellow or white onion, diced

• 4 garlic cloves, minced

• 1 teaspoon cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon garlic powder

• 1/2 teaspoon oregano

• 6 cups low sodium chicken broth

• 2 (5 ounce) cans mild or medium green chiles

• 1 (28 ounce) can hominy, drained and rinsed

• 1 lb boneless skinless chicken thighs

• 1 teaspoon salt

• black pepper

• 1 cup frozen sweet corn, optional

• ½ cup chopped cilantro

• 1 lime, juiced

For garnish:

• Greek yogurt

• Extra cilantro

• Avocado slices

• Jalapeños

Instructions

1. In a large pot, add olive oil and place over medium high heat. Next add in diced onion and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.

2. Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. Stir every few minutes to keep chicken submerged in broth.

3. Once chicken is cooked, remove and shred with forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary.

4. Serve pozole! Maybe top with a bit of Greek yogurt, pinch of fresh chopped cilantro, or avocado slices.