I switched up the recipe slightly, based on what I had on hand, what I thought looked good and what I wanted to use up from my vegetable bin.
Serve with quesadillas on the side or with a handful of crushed tortilla chips sprinkled on top! Cheese or sour cream would also make excellent toppings!
Sorry for the blurry picture. I was very eager to dig in!
Chicken Pozole Soup
adapted from Cans Make the Meal with Kelsey Nixon
- 5 1/2 cups chicken broth, divided
- 1 cup onion, chopped
- 2/3 cup poblano pepper, chopped
- 1/3 green bell pepper, chopped
- 4 tsp. minced garlic
- 2 cans (14.5 oz each) golden hominy (DO NOT DRAIN)
- 1 cup salsa verde
- 4.5 oz can diced chiles
- 2 cups diced tomatoes, drained
- 32 oz. homemade chicken broth
- 1 1/2 tsp. ground cumin
- 1/2 tsp. oregano
- 2 cups pre-cooked chicken
- In a large dutch oven, cook onions and peppers in 1/4 cup chicken broth over medium heat until onions begin to turn translucent. Stir often, adding another 1/4 cup of broth if needed.
- Add garlic and allow to cook for another minute or two.
- Stir in the hominy and the liquid from the cans along with the salsa verde, tomatoes and diced chiles. I added the chicken at this point, too, since it was still frozen. Bring to a boil.
- Pour in the remaining broth, cumin and oregano, return to a boil.
- Reduce heat to low and simmer for another 10-15 minutes
- Traditional or not, we didn't know the difference. Either way, we really enjoyed the flavors and texture of this hearty soup. This will be hitting our table again soon!