Pozole Pozole

Pozole 150 Image by: Pozole 150 Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: March 2008


  • 1/2 cup pepitas (hulled green pumpkin seeds)
  • 1 jar (430 ml) salsa verde (see following tip)
  • 4 teaspoons dried mexican oregano
  • 4 teaspoons dried oregano
  • 1 onion chopped
  • 4 cloves garlic sliced
  • 1 bay leaf
  • 3 lbs chicken thighs
  • 2 cups sodium-reduced chicken stock
  • 2 cans (each 15 oz/425 g) white hominy drained and rinsed
  • 4 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • avocado tossed with lime juice
  • iceberg lettuce
  • radish
  • thinly sliced green onions
  • fresh coriander
  • Lime wedges
Tortilla Strips:
  • 4 small flour tortillas
  • 1 tablespoon vegetable oil


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.

Nutritional facts Per each of 10 servings: about

  • Sodium 677 mg
  • Protein 29 g
  • Calories 316.0
  • Total fat 14 g
  • Cholesterol 71 mg
  • Saturated fat 3 g
  • Total carbohydrate 19 g


  • Iron 31.0
  • Folate 53.0
  • Calcium 4.0
  • Vitamin A 6.0
  • Vitamin C 2.0
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