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–+ servings

Mexican Chicken Pozole with Hominy and Lime

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb boneless skinless chicken breasts
  • 2 cans (15 oz each) hominy, drained and rinsed
  • 6 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp chili powder
  • 2 limes
  • Salt and black pepper
  • Chopped cilantro and sliced radishes for serving

fremgangsmåte
 

  • Heat a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic, cumin, oregano, and chili powder. Cook for 1 minute until the spices smell fragrant.
  • Pour in the chicken broth and bring the mixture to a simmer. Add the chicken breasts and cook for 15 minutes until they reach an internal temperature of 165°F.
  • Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the broth.
  • Add the drained hominy and simmer for 10 more minutes. Season with salt and pepper to taste.
  • Squeeze the juice of one lime into the soup and stir. Cut the second lime into wedges for serving.
  • Ladle the soup into bowls and top with chopped cilantro and sliced radishes. Serve with lime wedges on the side.

merknader

Shred the chicken while it is still warm so it stays moist when returned to the broth. If the soup tastes too mild after simmering, add an extra pinch of chili powder before serving. Leftovers thicken slightly in the fridge, so add a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife