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 (480-720 ml) canned hominy, drained and rinsed
- 2 chicken breasts, sliced into long wedges
- 3-4 garlic cloves, minced
- 1 tsp salt, to taste
- 2 cups (480 ml) chicken stock or chicken broth
- 4 cups (960 ml) 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