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
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- 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
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 850
- Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 28
- Cholesterol: 75