Prep time: 20 minutes (does not include overnight soak time for pozole)
Cook time: 1 hour
Total time: 1 hour 20 minutes
We recently had our second baby; and considering mama was recovering and in need of some hearty healthy soupy goodness I decided to make chicken pozole soup. I really love this soup mainly because of the deep corn flavor you get from the pozole or hominy. You can also substitute the chicken for pork or beef if you like (if you do make sure you cook the meat longer). In this recipe I made a variation where I used pasilla negra chili’s but you could also use ancho or guajillo chili’s.
- 1 cup dried white or blue corn pozole (soaked in water overnight)
- 1/2 small red onion chopped
- 2 pounds boneless chicken thighs sliced in 1-2 inch pieces and marinated with ginger garlic, turmeric and paprika
- 1/2 chicken maggi cube for flavor
- 2 oz black dried Pasilla negra chili’s
- 2 no. Bay leaves
- 4 large cloves garlic chopped
- 1 teaspoon cumin powder
- 2 tablespoon dried oregano crushed
- 1 lemon juice
- 1/4 cup cilantro
For the garnish
- 1 small onion chopped
- 1 avocado sliced
- 1 lemon
- 1/2 cup fresh cilantro chopped
- Sliced toasted bread
Soak 1 cup of posole corn overnight. Pressure cook with 2 cups water until done (I pressure cooked for 5 whistles) alternately you could also use prepared white corn hominy which comes canned from the store. I prefer the stronger flavor you get when made from scratch.
Marinate and set aside the chicken for 15-20 minutes. While chicken is marinating seared the chili’s and pulse in a food processor with a little water to get a smooth chili paste. In a medium vessel on medium heat sauté onions, garlic and bay leaves until onions are golden brown. Add in the cooked corn with the water along with the chili paste, cumin powder and lemon juice and chicken maggi cube. Bring to a simmer. While simmering in a pan fry the chicken in a little oil until done. Add in the chicken to the soup and simmer.
Adjust the consistency of the soup with water as desired. Adjust salt and pepper for taste and add in the fresh cilantro. Let simmer for about 30 minutes.
Serve topped with onions, avocado, cilantro and lemon and a side of toasted bread.