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Enjoy San Joaquin Valley Living

Mexican Chili-Spiced Red Pozole

Jan 07, 2015 11:53AM ● By Brandi Barnett

January Recipe

January 2015
By Lana Granfors
Photo: Betsy Erickson

Trying to decide between chili and stew for dinner on these cool
January evenings? Why not have both: Cook up this chili-based
Mexican stew. Traditionally, Pozole is made with pork and hominy,
but there are many variations. This one calls for chicken, but is easy
to modify for a vegetarian version. Also, if you haven’t tried hominy,
here’s your chance. Your family will be asking for this again and
again. Enjoy and Happy New Year!

Yield: Serves 6-8

2 T olive oil
1 medium white onion, peeled and diced
1 tsp. kosher salt
1 tsp. minced garlic
1 ½ tsp. dried oregano
1 tsp. ground coriander
1 tsp. chili powder
1 tsp. dried cumin
1 ½ lbs. uncooked chicken breasts or
1 whole chicken (1 ½ lbs., cut into pieces)
1 15-oz. can tomatoes, fire roasted with chilis
2 cups chicken broth, reduced sodium
1 30-oz. can hominy, drained and rinsed
2 small uncooked zucchini, cut into chunks
¼ cup fresh cilantro, minced

Prepare your choice of garnishes and place in individual bowls for the table.
1 cup shredded lettuce or sliced cabbage
2 diced avocados
4–6 chopped green onions (with greens)
6 thinly sliced radishes
½ cup minced cilantro
¼ cup sour cream
6–8 lime wedges
crispy tortilla chips

Heat the oil, over medium heat, in a large, heavy soup pot or a Dutch oven. Add onion and salt; cook, stirring frequently, until onions are softened, about 5 to 10 minutes. Add garlic, oregano, coriander, chili powder and cumin to pan. Stir this and cook another minute or two.

Place the chicken pieces in the pot and cover with water, enough to cover them by about 2 inches. Add tomatoes (and juice) and the broth to the pot and bring to a boil over high heat. Reduce heat to low and simmer, partially covered, until chicken is cooked through, about 20-30 minutes. When cooked through, remove chicken to a platter and allow it to cool for 10 minutes.

Add hominy and zucchini to pot and increase heat to medium-high. Cook until zucchini is almost tender and liquid has reduced, stirring a few times, about 10-15 minutes.

While this is cooking, and once the chicken is cool enough to handle, remove skin and any bones. With two forks, shred the chicken into bitesized pieces.

Return chicken to the pot mixture and add cilantro. Stir together and let simmer for another 10 minutes. Serve in deep bowls and let your family top with the garnishments of their choice.

TOTAL TIME: 1 hour 20 mins. – 1 hour 35 mins.
PREP: 20 min.
COOK: 1 hour – 1 hour 15 mins.