Chicken-Chile Pozole
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 dried new mexico red chiles (or guajillo chiles, fo r more heat), stems discarded
  • 1½ cup boiling water
  • 2 garlic cloves, peeled
  • ½ medium white onion, coarsely chopped
  • 2 teaspoon fresh oregano leaves
  • juice of 1 lime, plus 1 lime cut into wedges
  • 1 teaspoon kosher salt
  • 4 cup low-sodium chicken broth
  • 2 15-ounce cans white hominy, rinsed and drained
  • 1½ pound cooked white meat chicken or pork, shredded
  • ½ avocado, pitted and diced
  • 3 radishes, thinly sliced
  • 1 cup fresh cilantro leaves
Directions
  1. Place the dried chiles in a medium bowl and cover with the boiling water. Cover the bowl with plastic wrap and set the chiles aside to soak for 30 minutes, turning them occasionally to make sure they are completely submerged.
  2. Transfer the chiles and their soaking liquid to a blender. Add the garlic, onion, oregano, lime juice, and ½ teaspoon of the salt, and purée.
  3. Pour the chile mixture into a large soup pot and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick, 15 to 20 minutes.
  4. Stir in the broth and return the mixture to a simmer. Stir in the hominy and the chicken. Season with the remaining ½ teaspoon salt and continue to cook until the chicken and hominy are warmed through, 7 to 10 minutes.
  5. Divide the pozole among 4 soup bowls and sprinkle with the avocado, radish slices, and cilantro. Serve with a lime wedge.