Name: Chicken Pozole Blanco
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2-3 cups canned hominy, drained and rinsed; 2 chicken breasts, sliced into long wedges; 3-4 garlic cloves, minced; 1 teaspoon salt, to taste; 2 cups chicken stock or chicken broth; 4 cups water; 1-2 jalapeño peppers, sliced; Optional garnishes: sliced radishes, shredded cabbage, chopped cilantro, lime wedges, diced avocado, tortilla chips

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A traditional Mexican soup that, like many other soups, will only taste better the longer you let it simmer.
Text And Photos By Kelsey Hilts

Chicken Pozole Blanco

Pozole (also commonly spelled posole) is a traditional pre-columbian Mexican soup made with hominy and meat, such as chicken or pork. Hominy is a form of dried whole corn kernels that have been soaked in lye. Canned hominy can be found in most grocery stores in the vegetable aisle or in the section with Mexican ingredients.

Depending on the region and the chef there are many variations of pozole, some with salsa verde or enchilada sauce added to the soup broth and others with a combination of meats and peppers. Traditionally the soup can take a long time to prepare because it can simmer for hours. This version which comes from my world-traveling friend uses chicken breasts and comes together quickly, but the longer you let it simmer the more the flavors will develop. In my opinion, it is all of the garnishes that “make” the soup, adding color, texture and a myriad of flavors to each spoonful.

Chicken Pozole Blanco

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Author: Kelsey Hilts {Itsy Bitsy Foodies}
Total Time: 55 minutes
Yield: 4 servings 1x

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Description

A quick version of traditional Mexican pozole blanco, this soup features chicken and hominy simmered with garlic and jalapeños, enhanced by vibrant garnishes.

Ingredients

Units Scale

2-3 cups canned hominy, drained and rinsed
2 chicken breasts, sliced into long wedges
3-4 garlic cloves, minced
1 teaspoon salt, to taste
2 cups chicken stock or chicken broth
4 cups water
1-2 jalapeño peppers, sliced
Optional garnishes: sliced radishes, shredded cabbage, chopped cilantro, lime wedges, diced avocado, tortilla chips

Instructions

Combine the chicken, hominy, chicken stock, water, garlic, salt, and jalapeño peppers in a large pot.
Bring the mixture to a boil over medium-high heat.
Once boiling, cover the pot, reduce the heat to low, and let the soup simmer for at least 30 minutes, or longer for more developed flavors.
Check the chicken for doneness; it should be cooked through and tender.
Adjust seasoning with more salt if needed.
Serve hot with optional garnishes such as sliced radishes, shredded cabbage, chopped cilantro, lime wedges, diced avocado, and tortilla chips for added flavor and texture.

Notes

Canned hominy is convenient and can be found in most grocery stores. The soup’s flavor improves the longer it simmers, so consider making it ahead of time. Customize with your favorite garnishes for added color and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Cuisine: Mexican