Easy Pozole
Easy homemade pozole recipe with rotisserie chicken, hominy, and chile broth. Ready in 50 minutes and gluten-free.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 dried guajillo chiles, seeds and stems removed
- 1 dried ancho chile, seeds and stems removed
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken broth
- 2 cans (15 ounces each) white hominy, drained and rinsed
- 2 cups shredded rotisserie chicken
- 1 medium red bell pepper, diced
- 1 cup diced zucchini
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- Toppings: sliced radishes, shredded cabbage, thinly sliced jalapeños, crispy tortilla strips
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Sauté the diced onion for 3-4 minutes, stirring frequently, until the edges turn translucent and fragrant.
- 3
Add the minced garlic to the pan and cook for 1 minute more, stirring constantly to prevent browning.
- 4
Toast the guajillo and ancho chiles in a separate dry skillet over medium heat for about 30 seconds per side until they release their aroma, being careful not to burn them.
- 5
Blend the toasted chiles with 1 cup of the chicken broth in a blender until completely smooth, then strain through a fine-mesh sieve into the pot with the onion and garlic.
- 6
Stir in the oregano and cumin, cooking for 2-3 minutes while the spices bloom and the mixture darkens slightly.
- 7
Pour in the remaining 5 cups of chicken broth and bring the mixture to a gentle boil.
- 8
Add the drained hominy, shredded chicken, bell pepper, and zucchini to the pot and stir well to combine.
- 9
Reduce the heat to low and simmer uncovered for 15-20 minutes, allowing the flavors to meld and the vegetables to soften.
- 10
Season with sea salt, black pepper, and cayenne pepper, tasting as you go and adjusting to your preference.
- 11
Stir in the fresh cilantro and squeeze of lime juice just before serving.
- 12
Ladle the pozole into bowls and let guests customize with their choice of radishes, cabbage, jalapeños, and tortilla strips on top.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| rotisserie chicken | shredded turkey breast | Turkey is leaner and lower in saturated fat while providing high-quality protein with a similar mild flavor profile |
| white hominy | blue hominy or 50% hominy with 50% cooked chickpeas | Blue hominy contains more anthocyanins and fiber; adding chickpeas increases plant-based protein and supports better blood sugar stability |
| low-sodium chicken broth | bone broth or homemade vegetable broth | Bone broth provides collagen and gelatin for improved gut health and joint support; vegetable broth keeps it plant-forward with less sodium |
| extra-virgin olive oil | avocado oil | Avocado oil has a higher smoke point for better heat stability and similar heart-healthy monounsaturated fat profile |
| dried guajillo and ancho chiles | combination of mild chile powder and smoked paprika | If dried chiles are unavailable, this blend provides comparable depth and smokiness with easier preparation and consistent flavor |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 358 |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 55mg |
| Sodium | 580mg |
| Carbohydrates | 40g |
| Fiber | 9g |
| Sugar | 3g |
| Protein | 34g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
