Pat loves soup any time of the year and is so excited to share this authentic Pozole recipe with you! The flavors and garnishes are incredible, making this soup an easy favorite for lunch, dinner, or meal prep! Pat hopes you add this recipe to your soup rotation and enjoy!
1 lb boneless skinless chicken thighs
1 quart chicken stock
1/2 white onion, quartered
6 garlic cloves
1 lb tomatoes, rough chop
2 quajillo chiles
2 ancho chiles
Water to puree
1 can of hominy
White onion, shredded cabbage, and lime for garnish
Salt chicken thighs generously. In a pot, simmer chicken thighs in the stock until cooked through, around 15 minutes. Remove and shred with two forks
In a large cast iron, toast onions, garlic, tomatoes, and chiles until browned. Remove chiles and soak in boiling water for 30 minutes or until soft, remove the seeds and stem. Add everything to a blender with enough water to puree. Puree to make the Chile / tomato base
Add chicken back to the stock and the Chile puree to taste. Don't add all at first, add enough to your desired level of spice. Add oregano, and hominy and simmer for 20 minutes
Enjoy with chopped white onion, cilantro, cabbage and lime juice!