Tested till perfect Pozole


Pozole is a Mexican broth-based soup made with meat and hominy, a type of corn. Traditionally it would require many hours to prepare, but this version takes much less time and still tastes wonderfully authentic. Pozole is served with a garnish tray so everyone can add his or her own final touches.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2008

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1/2 cup 1/2cuppepitas, (hulled green pumpkin seeds)
  • 1 jar (430 mL) 1jar (430 mL)salsa verde, (see following tip)
  • 4 tsp 4tspdried mexican oregano or oregano
  • 1 1oniononions, chopped
  • 4 4cloves garlic, sliced
  • 1 1bay leafbay leaves
  • 3 lb 3lbchicken thighchicken thighs
  • 2 cups 2cupssodium-reduced chicken stock
  • 2 cans 2cans(each 15 oz/425 g) white hominy, drained and rinsed
  • 4 tsp 4tspchili powder
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper

Tortilla Strips:

  • 4 4small flour tortillas
  • 1 tbsp 1tbspvegetable oil


  • dried avocadoavocados, tossed with lime juice
  • shredded iceberg lettuce
  • diced radishradishes
  • thinly sliced green onions
  • chopped fresh coriander
  • lime wedges
To change the number of servings, enter the number, then press "calculate". or reset


Tortilla Strips: Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips and arrange on rimmed baking sheet. Bake in 350°F (180°C) oven for about 10 minutes or until crisp and golden. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)

In small skillet, toast pepitas over medium heat, stirring occasionally, for about 6 minutes or until puffed and seeds pop. Let cool. In blender, blend pepitas, salsa and oregano until smooth. Set aside.

In Dutch oven, bring 8 cups (2 L) water, onion, garlic and bay leaf to boil; reduce heat and simmer for 10 minutes. Add chicken; cover and simmer, skimming off any foam, for about 25 minutes or until juices run clear when chicken is pierced. Reserving cooking liquid, transfer chicken to plate; let cool enough to handle. Shred chicken into bowl, discarding skin and bones. Cover and refrigerate.

Strain cooking liquid into clean Dutch oven. Add salsa mixture, chicken stock, hominy, chili powder, salt and pepper; bring to boil. Reduce heat and simmer, uncovered and skimming off any fat and foam, for 30 minutes. Stir in chicken. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days. Heat through to serve.)

Ladle into bowls. Serve with tortilla strips and bowls of desired accompaniments to sprinkle over top.

Additional information : Tip: Green salsa, or salsa verde, is made from tomatillos and has a thinner, smoother consistency than most tomato-based salsas. It's usually quite mild. There are a few brands widely available, including President's Choice Salsa Verde (430 mL) and Herdez (16 oz/453 g). Though their amounts vary slightly, it's not enough to make a difference to the recipe. Simply use one jar of whichever brand you want.

Nutritional Information Per each of 10 servings: about

cal 316 pro 29g total fat 14g sat. fat 3g
carb 19g fibre 4g chol 71mg sodium 677mg

% RDI:

calcium 4 iron 31 vit A 6 vit C 2
folate 53
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