Large Pozole Soup 32 Oz Recipe
Traditional Mexican soup, hominy corn + shredded chicken & finish with cilantro, onions, radish & chips.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Vegetables & Toppings
Spices
Serving Components
Method
Preparation
- 1
Cook the Chicken
In a large pot, place the chicken and cover with chicken broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until the chicken is fully cooked. Remove chicken and let cool, then shred the meat using two forks.
- 2
Cooking
- 3
Add Hominy and Spices
To the pot, add the hominy, chili powder, cumin, oregano, salt, and black pepper. Stir well and increase heat to medium-high. Let the mixture simmer for another 10 minutes.
- 4
Combine Shredded Chicken
Return the shredded chicken to the pot and stir to combine. Simmer for an additional 5-10 minutes to heat through.
Serving
- 5
Serve the Pozole
Ladle the pozole into bowls, and garnish with chopped cilantro, sliced radishes, and lime wedges. Serve with tortilla chips on the side for a crunchy texture.
