Pozole Chili Pozole Chili

Pozole Chili 250 Image by: Pozole Chili 250 Author: Canadian Living

This chili takes the best flavours of a traditional Mexican soup of the same name and turns them into a hearty chili that sticks to your ribs and works great for leftovers. If you like it spicy, add extra jalapeños or use a spicier green salsa. Serve topped with sour cream, avocado and fresh cilantro. Stretch this chili even further by serving it over rice.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2013



On foil-lined baking sheet, rub serrano and jalapeño peppers with 2 tsp of the oil. Broil, skin side up, until blistered and beginning to blacken, about 5 minutes. Let cool enough to handle. Remove charred skin; coarsely chop peppers.

Meanwhile, in large pot or Dutch oven, heat remaining oil over high heat; cook chicken, breaking up with spoon, until browned and no liquid remains, about 15 minutes.

Reduce heat to medium-high; sauté onion until beginning to soften, about 3 minutes. Stir in cumin, coriander and salt.

Stir in broth, salsa and chopped peppers, scraping up any browned bits. Add beans and corn; bring to boil.

Reduce heat to medium-low; simmer, stirring occasionally, until thickened, about 30 minutes. Stir in cilantro.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 715 mg
  • Sugars 5 g
  • Protein 22 g
  • Calories 308.0
  • Total fat 15 g
  • Potassium 352 mg
  • Cholesterol 71 mg
  • Saturated fat 4 g
  • Total carbohydrate 21 g


  • Iron 15.0
  • Folate 17.0
  • Calcium 5.0
  • Vitamin A 5.0
  • Vitamin C 8.0
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Pozole Chili