Thursday, 10 April 2014

Chicken Pozole Soup

I didn't get my Mexican fix the last time I went to NYC, so I decided to make a Mexican influenced dish at home for tonights dinner.

Pozole (also called hominy) are kernels of corn that have ben soaked in lime water, hulled and boiled so they become puffy. You can find canned pozole in most grocery stores nowadays. Traditionally they are used in a soup with pork but I decided to make a lighter version using roasted chicken.

I made this recipe up as I went along and it was pretty good except maybe next time I would add a little chili powder and definitely a jalapeƱo, for a some heat. It needed some zing and we like it a little spicy. And you definitely need a little squeeze of lime juice before serving, it adds some brightness to the soup. This soup is perfect on a chilly day.


Chicken Pozole Soup

2 chicken thighs, roasted and shredded
4 Roma tomatoes
1 yellow onion, halved
2 garlic cloves, skin on
4 cups chicken stock
1 can pozole, or 1-1 1/2cups
salt and pepper, to taste
cilantro, chopped
lime wedges

In a cast iron skillet, over high heat, place the tomatoes, onion and garlic and cook until there is a nice charr on them. This will give the soup a nice smokey flavour. Transfer the vegetables (take the skin off the garlic) to a blender and pour in the chicken stock. Blend until smooth. Pour into a sauce pan and cook over medium heat for about 30 minutes. You might have to skim the top. Season with salt and pepper and add the cilantro and shredded chicken. Cook until the chicken is heated through. Serve in soup bowls and squeeze in some lime juice before serving.


m xo


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