Chicken Pozole Soup
 
Prep time
Cook time
Total time
 
Author:
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chicken-pozole-soup