Mexican Pozole

Mexican Pozole

(chicken and hominy soup)

~serves 4-6~

A Mexican soup that is also healthy, flavorful, and budget-friendly. My version of this classic soup is fast and easy to prepare. Get your kids involved in the kitchen! Depending on their age, your children can help with shredding the chicken and prepping the toppings. Letting them help and choose which toppings they want in their soups, makes this dish fun and interactive. Look for canned hominy in the international foods section at your local grocery story.


  • 2 Tbsp. olive oil, or enough to drizzle around your pot
  • ½ small onion, diced
  • 2 tsp. garlic, minced
  • 1 – 3 tsp. chili powder, depending on heat level
  • 2 tsp. cumin powder
  • 2 tsp. dried oregano
  • Salt & pepper to taste
  • 1 lb. chicken breasts or tenders (can use dark meat if preferred)
  • 5 cups chicken stock/broth (or about 3 cans)
  • 1 cup water
  • 1 14.5 oz. can chopped tomatoes, with their juices
  • 2 bay leaves
  • 1 29 oz. can white hominy, drained & rinsed
  • 1 – 2 Tbsp. canned mild diced green chilies, depending on heat level
  • 1 bunch cilantro, chopped (reserve about ¼ cup for topping)
  • 2 limes, zest & juice
  • Typical toppings and garnishes (your preference):
      • ¼ cup cilantro, chopped
      • 6 radishes, sliced
      • 1/3 head green cabbage or iceberg lettuce, shredded
      • 1 plum tomato, diced
      • 2 green onions, sliced
      • 1 avocado, diced
      • ½ cup queso fresco
      • 2 limes cut into wedges
      • Corn tortilla chips
  1. In a large soup pot, heat the olive oil over medium-low. Sauté the onions and garlic until fragrant. Add the chili powder, cumin, oregano, salt and pepper. Cook for a couple of minutes to bring out the flavor of the spices. Add the chicken pieces and toss to coat in the spices.
  2. Add in the chicken broth/stock, water and bay leaves. Stir and bring to soft a boil, then turn the flame down to low and simmer for 20 minutes or until chicken is fully cooked. Remove the chicken pieces and set aside to cool.
  3. Add the hominy, green chilies, lime zest and cilantro to the soup. Stir and let simmer for an additional 15 minutes. While the soup is cooking, shred the chicken and prepare the toppings. Return the chicken back to the soup and add in the fresh lime juice. Taste the soup, adjust the seasonings and remove the bay leaves.
  4. Serve with your preference of toppings. You can use just one or as many as you like—it’s like a taco bar!

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