This spicy chicken pozole recipe is easy to make with shredded chicken, white hominy, chili powder, garlic, and herbs for a warm and comforting meal.
Preparation Time
20 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 30 mins
Calories
226 Calories
Recipe Instructions
Step 1
Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
Step 2
Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.
Step 3
Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.
Ingredients
1 onion, chopped
3 cups water
3 cloves garlic, minced
4 tablespoons vegetable oil, divided
2 teaspoons salt, or to taste
4 tablespoons chili powder, or to taste
1 teaspoon crumbled dried oregano
10 tostada shells
3 cups white hominy, rinsed and drained
2.5 pounds skinless, boneless chicken breast halves
