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.

★★★★★ 3 votes
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

How to Make Spicy Chicken Pozole


  • 1In 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.
  • 2Place 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.
  • 3Place 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.
  • 4Garnish with shredded cabbage, sliced radishes, avocado, cilantro, tortillo chips, lemon or lime wedge. It’s your choice.

Printable Recipe Card

About Spicy Chicken Pozole

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