Pozole is a unique and delicious soup that is perfect for any time of year. The green chiles give it a Latin flair and the hominy lends a potato-y corn type of texture. You can make this with or without milk, and it’ll still have a creamy consistency because you blend about half of the hominy. Substitute the milk with chicken broth if you opt for dairy free!
This is one of my family’s favorite soups, and the brisk weather means it’s soup season now, so we get to have it often! My fiancé is a very basic (some might say picky…) eater, but he digs this soup!
It’s also extremely easy to whip up on a week night, especially if you’ve already made shredded chicken. (If you want to make shredded chicken for your weeknight meals, I encourage you to check out how I do it here!) I don’t like dealing with raw chicken when I just want to get dinner made! And at 360 calories per serving, you can feel full AND even afford some calories for dessert afterwards…
Creamy Chicken Pozole Recipe
Serves: 4-6
Prep time: 10 minutes
Cook time: 15 minutes
Nutrition: 360 calories per serving (when making 4 servings)
13 g Fat
43 g Carbs
17 g Protein
Ingredients
1 tbsp Bacon Grease
2 1/2 – 3 cups Hominy, drained (I use La Preferida 1 lb 13 oz can)
2 cloves of Garlic, minced
4 oz Diced Mild Green Chiles (also La Preferida in a can)
1 cup Diced Onion
1 cup Whole Milk plus 1 tbsp Heavy Cream
1 tbsp Extra Virgin Olive Oil
1 cup Cooked and Shredded Chicken Breast
1/4 tsp Chili Lime Seasoning
1/4 tsp Onion Salt
3 tsp Better than Bullion Chicken Base
2 cups Water
1 cup Frozen Sweet Corn
Instructions
1. Heat bacon grease in a skillet. Once melted, add hominy and fry for 3-5 minutes.
2. Add minced garlic, chiles, and onion. Stir until the onions are translucent.
3. Transfer half of the hominy mixture to a blender and pulse. Add a cup of milk and a tbsp of cream. Blend until creamy.
4. In a large pot, heat olive oil. Add cooked, shredded chicken breast and sautee. Sprinkle in chili lime seasoning and onion salt.
5. Add the other half of the hominy mixture (whole pieces, not blended) to the chicken in the pot.
5. Spoon in Better than Bullion chicken base and two cups of water. Stir, making sure nothing sticks to the bottom of the pot.
6. Add the pureed hominy mixture and stir to incorporate.
7. Add the sweet corn and stir. Bring to a simmer. Do not boil or milk will curdle.
8. Serve with queso fresco, pickled red onions, and/or a lime if making the dairy-free version.