This is not a traditional Pozole. So if you are a pozole purist, this recipe may not be for you! The is what I make when I am craving a spicy soup or some hominy (I love the texture of those things!). I like to make this soup a little hotter than I would normally eat because the sour cream, radishes, avocado, and tortilla really bring down the heat in my opinion.
I call it Pozole Two Ways because it works really well as a meat or vegetarian soup. The steps below explain the meat version, but I put a note in for how I swap things out to make this a hearty vegetarian dish as well.
I love how the soup itself is kind of normal. I mean it’s good, but not great on its own. However, once the fresh toppings are added to this soup, it becomes out of this world amazing. Dhasu. I don’t ever really measure anything when I make this, so if you don’t have a spice or think you messed it up, just remind yourself that you can’t mess it up. Everything and anything goes in this dish.
Vegetarian Alterations: Instead of using the spices on the chicken, just add them into the pot after sauteing the onions, add extra peppers or other vegetables, and substitute vegetable broth for chicken broth 🙂
Pozole Two Ways
- 1 tbsp toasted, ground cumin (we buy the whole cumin seeds and then toast and grind them on our own, which is delicious. If you just have normal cumin, that works.)
- 2 tsp white pepper
- 2 tsp paprika
- 1 tbs oregano
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 2-3 tbsp oil (vegetable or peanut or whatever you have)
- 1 – 1 1/2 lb chicken thighs (trimmed of excess fat)
- 1 medium onion, finely chopped
- 2-4 cloves crushed garlic (depending on how much you like)
- 32 ounce can hominy (found in the Mexican food aisle of your grocery store…normally)
- 2 poblano peppers chopped in 1 inch cubes (or whatever pepper you have around)
- 2 jalapeno peppers chopped small (I leave the seeds and ribs in because I like the heat, but take them out if you want a more mild soup)
- 32 ounce container chicken broth
- 1/2 cup water
- sour cream
- chopped green onions
- pico de gallo (if you don’t have this or don’t want to make it, chopped tomatoes is enough)
- lime wedges
- avocado freshly sliced
- extra chopped jalapeno for extra spice
- radish, thinly sliced
- warm tortilla for the side
(Don’t forget: all the toppings are not necessary. Pick and choose the ones you like/have on hand.)
- Mix the spices together in a bowl. Lay the trimmed thighs on a cutting board or plate and evenly sprinkle half of the spices on one side of the thighs. Then flip the thighs and sprinkle the rest of the spices on the other side. I like to kind of pat the thighs (does that sound dirty?) to be sure the spices stick.
- Heat oil over medium – medium/high heat in large soup pot. Once the oil is hot, brown the chicken thighs (approximately 2 minutes on each side). Remove the chicken to a plate that can collect all the juices that will drip.
- In the same pot that cooked the chicken, add the onion. Cook the onion until it browns slightly (5-8 minutes depending on pan heat). Add the garlic and peppers (poblano and jalapeño) and cook another two minutes. Add the hominy. Cook another 1-2 minutes.
- Add broth and water to pot. Bring to boil, cover, and let simmer for 15 minutes.
- Add chicken thighs and any liquid that has accumulated back into the pan. Continue to simmer for another 10-15 minutes.
- Take the chicken back out and shred it. (I find it easiest to shred chicken using two forks. One fork holds the meat and the other pulls away from the meat.) Add the shredded chicken back into the pot.
- Serve soup and add whatever toppings suit your palette! If you’re like me, you’ll want them all.