Chicken Pozole
Weeknight pozole with rotisserie chicken, canned hominy, and a garlicky broth finished with lime and fresh toppings. Ready in 20 minutes, tastes like it simmered for hours.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
comfortsatisfyingmexicanchickentenderheartyweeknightsoup
Ingredients
- 2 cups rotisserie chicken, shredded
- 2 cans (15 oz each) canned hominy, drained
- 6 cups chicken broth
- 4 cloves garlic, minced
- 1 whole lime (juiced)
- 1 tsp dried oregano
Instructions
- 1
Heat olive oil in a large pot over medium-high. Add garlic and cook until fragrant, about 30 seconds.
- 2
Pour in broth, hominy, and oregano. Bring to a simmer, then add shredded chicken.
- 3
Simmer uncovered for 8 minutes to marry flavors. Taste and season with salt and black pepper.
- 4
Stir in lime juice just before serving. Ladle into bowls and top with thinly sliced radish, shredded cabbage, and fresh cilantro if desired.
Tools you’ll need
- large pot (5+ quart)
- wooden spoon
- ladle
- cutting board and knife
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