Spicy Chicken Pozole

Sherri Williams


My Spicy Chicken Pozole recipe took 1st place in the soup catagory in the Let's Eat! Flavors of the Emerald Coast Cooking Contestheld in Sandestin Florida 3/4/2011.

pinch tips: How to Debone a Chicken





15 Min


1 Hr 15 Min


skinless chicken thighs
2 1/2 c
chicken stock
1/2 lb
lb fat back, cut into small chunks
1 large
onion cut into chunks
1 large
poblano pepper, cut into chunks
3/4 lb
tomatillos, quartered
5 medium
garlic cloves, chopped
20 oz
can of hominy
7 oz
chipotle peppers in adobo sauce (use as much or little)
2 Tbsp
cumin, ground
1/4 c
cilantro, chopped
salt and pepper to taste

Directions Step-By-Step

In a large stock pot add chicken, fat back and chicken stock. Boil on low-medium heat for 25 minutes. Remove chicken and shred. Continue to boil fat back until tender. Add chicken back to pot with hominy. Simmer.
Place onion, poblano pepper, tomatillos, garlic on large roasting pan. Add evoo, salt and pepper to veggies. Bake in a 350 degree oven approximately 20-25 minutes, until veggies are soft.
Place softened veggies with chipotle peppers in a bowl and puree. Add mixture with cumin, cilantro, salt and pepper to taste in pot . Simmer for an additional 15 minutes.
Garnish with shredded cabbage, sliced radishes, avocado, cilantro, tortillo chips, lemon or lime wedge. It’s your choice.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Regional Style: Mexican