Description
Easy shortcut rotisserie chicken pozole made with hominy, shredded chicken, and a flavorful seasoned broth, served with classic Mexican toppings.
Ingredients
- Soup Base:
- 1 rotisserie chicken (about 2 lbs), shredded
- 1 (32 oz) vegetable broth
- 3 (14.5 oz) chicken broth
- 3 (15.5 oz) cans hominy (drained and rinsed)
- 2 cloves garlic (slightly crushed)
- 1 small onion (cut into wedges)
- Seasoning:
- 2 tsp ground cumin
- 2 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Toppings (optional):
- Shredded cabbage or lettuce
- Radish slices
- Cilantro
- Avocado
- Lime wedges
- Chopped onion
- Jalapeños
Instructions
- Remove chicken meat from bones and set aside.
- Simmer chicken bones with broth, onion, garlic, and seasonings for 30 minutes.
- Strain broth and discard solids.
- Return broth to pot and bring to a boil.
- Add hominy, shredded chicken, and reserved onion.
- Simmer 10 minutes until heated through.
- Adjust seasoning to taste.
- Serve with desired toppings.
Notes
- Great shortcut version of traditional pozole.
- Adjust spice level with jalapeños or chili peppers.
- Best served fresh but stores well for 3–4 days.
- Use leftover chicken for even faster prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mexican