Chicken Pozole Soup

This traditional Mexican soup has a deep flavor using a whole chicken. Hominy can be found in the canned food aisle of the grocery store.

Yield

6 servings

Serving size

1/6 of recipe

Rating

3.48 of 5 (193 ratings)

Food groups

• Protein Foods: 3 ounces
• Vegetables: 1 1/4 cups

Ingredients

• 1 whole chicken, skinned and cut into pieces
• 8 cups water
• 1/2 cup onion, chopped
• 1/4 teaspoon black pepper
• 4 tablespoons chili powder
• 1 can (8 ounces) tomato sauce, low-sodium
• 1/2 teaspoon dried oregano
• 5 cups canned hominy, white or yellow, rinsed and drained (2 - 15 ounce cans)
• 3 cups iceberg lettuce, shredded
• 1 lime (cut into 6 wedges)

Directions

1. Wash hands with soap and water.
2. Put chicken pieces in a large pot and cover with the 8 cups of water.
3. Simmer over medium heat for 1 hour.
4. Add the chopped onion, pepper, chili powder, tomato sauce, and oregano to simmering chicken.
5. After the chicken is thoroughly cooked take the pieces out of the pot and remove most of the bones from the chicken and the pot.
6. Return chicken to the pot.
7. Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.
8. Serve with lettuce and a wedge of lime.

Nutrition per serving

Notes

To make even healthier, use tomato sauce with no added salt. Chicken breasts or thighs can be substituted for the whole chicken.

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Source

Recipe by: Pictorial Recipes — Oregon State University Cooperative Extension Service — Oregon Family Nutrition Program — Recipe submitted by Lynn Myers Steele, 2000

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-pozole-soup. Federal works are public domain in the United States.