Chicken Pozole Soup

So many traditional dishes are naturally dairy-free, like chicken pozole soup. Sure, some may top it with cheese, but far better garnishes include chilies, cilantro, lime or even avocado.

Pozole is a Mexican stew that’s enriched with hominy, coarsely ground corn used for making grits, and usually features pork. It’s often featured at celebrations, but we think chicken pozole makes a great, nourishing weeknight meal.

This recipe with photo for chicken pozole was shared with us by Cans Get You Cooking.

Special Diet Notes: Chicken Pozole Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, and generally top food allergy-friendly.

Cans Get You Cooking

Chicken Pozole Soup

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories:

Ingredients Method

Ingredients

  

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• 3 tablespoons olive or grapeseed oil
• 1 large yellow onion chopped (about 2 cups)
• 4 garlic cloves minced
• 1 tablespoon ground coriander
• 1 ½ teaspoons ground cumin
• ¼ teaspoon dried oregano
• ½ 14.5- ounce can chopped tomatoes
• 1 7- ounce can salsa verde
• 1 4.5- ounce can chopped green chilies
• 2 15- ounce cans hominy drained
• 2 14- ounce cans low-sodium chicken broth
• Kosher salt to taste
• Cracked black pepper to taste
• 1 ½ cups shredded chicken from a cooked dairy-free rotisserie chicken

Optional Garnishes

• 1 red onion finely chopped
• 1 lime cut into wedges
• ½ cup dairy-free sour cream
• Crushed tortilla chips
• ½ cup fresh cilantro leaves chopped
• Thinly sliced radishes
• 1 avocado pitted, peeled and diced

Method

 

1. Heat the oil in a large Dutch oven or pot over medium heat. Add the onion and saute until translucent and fragrant, about 8 minutes.
2. Add the garlic and saute for 3 to 4 more minutes.
3. Add the coriander, cumin, and oregano and cook until slightly darkened and fragrant, 2 to 3 minutes.
4. Add the chopped tomatoes, salsa verde, green chilies and cook until it just comes to a boil, about 2 minutes.
5. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season to taste with salt and pepper.
6. Add the shredded chicken and cook until heated through, 3 minutes.
7. To serve, divide the chicken pozole among 4 bowls and garnish as desired with the optional toppings.

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