Pozoles/

Quick Pozole

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Ingredients

  • 129-ounce can hominy
  • 2 1/2cups chicken broth
  • 8ounces red chile enchilada sauce
  • 2cups coarsely shredded cooked chicken
  • ½small head green cabbage (preferably Savoy), thinly sliced
  • 1teaspoon oregano
  • 2radishes, thinly sliced
  • 1lime, cut into wedges

Instructions

In a medium (4-quart) saucepan over medium-high heat,  combine the hominy (with its canning liquid), the chicken broth  and the enchilada sauce. Bring to a boil.  Stir in the shredded chicken. Simmer about 10 minutes.   Ladle into bowls, garnish with cabbage, oregano, radishes and lime.

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Comments

  1. ¡Ay que rico!
    Muchisimas gracias por este receta.

    My SIL loves pozole…so I’m going to use him as my Guinea pig first.
    If I hadn’t watched this episode, I’d probably never know such an easy version was available.

    ¡Gracias Rick por todo!

    Reply

  3. Just made your Quick Pasole, it is excellent. I will be making this recipe when I have a taste for Pazoel.THANKS!

    Reply

  4. Very easy! I used about double amounts to make a big pot of soup.
    2 cartons of low sodium chicken cooking stock ( I like to add my own salt)
    Large can of pozole with liquid
    1 rotisserie chicken, pulled apart by hand.. Omit skin to reduce fat.
    1 can of green enchilada sauce.
    Handful of cilantro, ’cause I like the taste.
    Teaspoon of Mexican oregano.
    Brought to a nice simmer………. yummy!
    Thanks Rick!

    Reply

  5. Made this for the super bowl. Super simple recipe. At first it tasted a little too thin and like enchilada sauce but we added some sautéed garlic and brown rice miso paste for the win. It adds awesome richness. Thanks for quick version!

    Reply

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