Chicken Pozole Soup

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So many traditional dishes are naturally dairy-free, like chicken pozole soup. Sure, some may top it with cheese, but far better garnishes include chilies, cilantro, lime or even avocado.

Chicken Pozole

Pozole is a Mexican stew that’s enriched with hominy, coarsely ground corn used for making grits, and usually features pork. It’s often featured at celebrations, but we think chicken pozole makes a great, nourishing weeknight meal.

Chicken PozoleThis recipe with photo for chicken pozole was shared with us by Cans Get You Cooking.

Special Diet Notes: Chicken Pozole Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, and generally top food allergy-friendly.

Chicken Pozole Soup
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 3 tablespoons olive or grapeseed oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 4 garlic cloves, minced
  • 1 tablespoon ground coriander
  • 1½ teaspoons ground cumin
  • ¼ teaspoon dried oregano
  • ½ 14.5-ounce can chopped tomatoes
  • 1 7-ounce can salsa verde
  • 1 4.5-ounce can chopped green chilies
  • 2 15-ounce cans hominy, drained
  • 2 14-ounce cans low-sodium chicken broth
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 1½ cups shredded chicken (from a cooked dairy-free rotisserie chicken)
Optional Garnishes
  • 1 red onion, finely chopped
  • 1 lime, cut into wedges
  • ½ cup dairy-free sour cream
  • Crushed tortilla chips
  • ½ cup fresh cilantro leaves, chopped
  • Thinly sliced radishes
  • 1 avocado, pitted, peeled and diced
Instructions
  1. Heat the oil in a large Dutch oven or pot over medium heat. Add the onion and saute until translucent and fragrant, about 8 minutes.
  2. Add the garlic and saute for 3 to 4 more minutes.
  3. Add the coriander, cumin, and oregano and cook until slightly darkened and fragrant, 2 to 3 minutes.
  4. Add the chopped tomatoes, salsa verde, green chilies and cook until it just comes to a boil, about 2 minutes.
  5. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season to taste with salt and pepper.
  6. Add the shredded chicken and cook until heated through, 3 minutes.
  7. To serve, divide the chicken pozole among 4 bowls and garnish as desired with the optional toppings.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

3 Comments

  1. Truly love your daily recipes but would like to something on the site to store my favorites, I.e. check all recipes site.

    • Hi Bonnie, that would be nice! Have you tried Yummly? We are on Yummly and that is what I use to save / store recipes. Unfortunately, we do not have an internal system set up at this time. Perhaps in the future!

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