4 boneless skinless chicken breasts
8 cups chicken stock or broth (preferably homemade)
2 tablespoon olive oil
1 onion, chopped
3 carrots, chopped
3 garlic cloves, whole
4 dried New Mexico or Guajillo chilies, seeds and stem removed
1 dried ancho chile, seeds and stem removed
1 jalapeno, sliced (optional), stem removed
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
3 cup white or yellow hominy
2 cup canned pinto beans, rinsed (optional)
salt and pepper to taste
finely minced white onion
finely minced cilantro
finely shredded green or red cabbage
thinly sliced radishes
corn tortillas, warmed
- In a small (4qt) stock pot or dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion, carrot, jalapeno and garlic and cook for 3-4 minutes until the onion starts to become translucent. Add the cumin, oregano and dried chilies and cook for 1 minute more, until fragrant.
- Add the chicken broth and chicken breasts to the pot and season with a bit of salt and pepper. Cover and gently simmer on low for 30 minutes, or until the chicken breast is cooked through and the carrots are tender.
- Remove the chicken breasts from the pot and transfer to a plate. Once they have cooled slightly, use your hands or a fork to shred them into large chunks. Set aside.
- Using a slotted spoon, remove all the solids from the broth (carrots, onions, jalapeno, garlic, dried chilies) and transfer to the carafe of a blender. Cover with just enough broth to make them easy to blend and then blend until very smooth. Returned the contents of the blender to the pot. Add the shredded chicken, hominy, and pinto beans (if using) to the pot as well and bring to a simmer. Simmer for another 10-15 minutes and season to taste with salt and pepper.
- Ladle soup into bowls and top as desired with cabbage, onion, cilantro, avocado, radish, tortillas and freshly squeezed lime juice.
This recipe can be cut down to make less soup, but I love leftover pozole because the flavors only get better as they sit!