Shelley's Okie Pozole Recipe

No Photo

Have you made this?

 Share your own photo!

Shelley's Okie Pozole

Shelley Fairres

By
@icookdaily

I love pozole, a mexican hominy soup, but all the recipes I found, didn't quite taste like I wanted, so I took an afternoon to experiment and came up with my own reciped that I love to serve.


Featured Pinch Tips Video

Rating:

Serves:

8

Cook:

1 Hr 20 Min

Ingredients

1
boneless, skinless chicken breast, cut up
1 lb
pork tenderloin, cut up
7 c
chicken broth
1
onion, chopped
1
can, (16-oz.) green enchilada sauce
1/2
package taco seasoning
1
lime, juiced
3
lb. cans hominy, drained
1 lb
can white whole kernel or shoepeg corn, drained
2
(4-oz.) cans chopped green mild chilies

Directions Step-By-Step

1
In a Dutch oven, place the chicken and pork tenderloin with the chicken broth. (salt to taste) Cook until all meat is tender. If meat is too large, remove and chop finer, and put back into pot. Add all other ingredients and simmer 40 minutes
2
Add:2 tsp. ground cumin and 3 T. chopped cilantro. Turn off heat and let steep for 15 minutes then serve with the following condiments:
3
3 peeled, diced avocados
2 tomatoes, chopped
4 green onions, diced
Additional lime slices
1 bunch fresh cilantro, minced
2 chopped, seeded fresh jalapenos
Shredded jack cheese

About this Recipe

Course/Dish: Other Soups