Chicken Pozole Soup

This traditional Mexican soup has a deep flavor using a whole chicken. Hominy can be found in the canned food aisle of the grocery store.

• Prep: 20 min
• Cook: 1 hr 45 min
• Total: 2 hr 5 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• comfort food
• savory
• classic
• crowd-pleaser
• boil

Ingredients

• 1 whole chicken (skinned, cut into pieces)
• 8 cup water
• 0.5 cup onion (chopped)
• 0.25 teaspoon black pepper
• 4 tablespoon chili powder
• 8 ounce tomato sauce (low-sodium)
• 0.5 teaspoon dried oregano
• 5 cup hominy (canned, white or yellow, rinsed and drained)
• 3 cup iceberg lettuce (shredded)
• 1 lime (cut into 6 wedges)

Instructions

1. Put chicken pieces in a large pot and cover with the 8 cups of water.
2. Simmer over medium heat for 1 hour.
3. Add the chopped onion, pepper, chili powder, tomato sauce, and oregano to simmering chicken.
4. After the chicken is thoroughly cooked take the pieces out of the pot and remove most of the bones from the chicken and the pot.
5. Return chicken to the pot.
6. Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.
7. Serve with lettuce and a wedge of lime.

Notes

To make even healthier, use tomato sauce with no added salt. Chicken breasts or thighs can be substituted for the whole chicken.

Nutrition (per serving)

• Calories: 286
• Protein: 27.1 g
• Carbohydrates: 26.3 g
• Fat: 8.2 g
• Fiber: 6.4 g
• Sodium: 611 mg
• Saturated Fat: 2 g
• Sugar: 4.6 g
• Cholesterol: 72 mg