Prep time :15 minutes
Cooking time : 45 minutes
Calories : 435 kcal
Total time : 60 minutes
Ingredients
1 tablespoon olive oil
1/2 large yellow or white onion, diced
1 green bell pepper, finely diced
4 garlic cloves, minced
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon oregano
6 cups low sodium chicken broth
2 (5 ounce) cans mild or medium green chiles
1 (28 ounce) can hominy, drained and rinsed
1-pound boneless skinless chicken thighs
1 teaspoon salt (or sub adobo)
Black pepper
1 cup sweet corn, optional (drained and rinsed if using canned)
½ cup chopped cilantro
1 lime, juiced
DIRECTIONS
-
In a large oven or pot, heat olive oil over medium-high. Add diced onion, bell pepper, and garlic. Sauté until onions are tender.
-
Add cumin, coriander, garlic powder, and oregano. Mix well, then slowly add chicken broth, green chiles, hominy, chicken thighs, salt, and pepper. Stir to combine.
-
Bring the soup to a boil, then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. Ensure the chicken is covered by the broth.
-
Remove the cooked chicken, shred it on a cutting board using two forks, and return it to the pot. Stir in corn, cilantro, and lime juice. Simmer for an additional 5-10 minutes, adjusting seasonings if needed.
-
Serve the pozole in bowls immediately, topped with shredded green cabbage, a dollop of Greek yogurt, fresh cilantro, avocado slices, and a lime wedge.
