Chicken Pozole Soup
Need a gluten free and dairy free main course? Chicken Pozole Soup could be a great recipe to try. One serving contains 729 calories, 23g of protein, and 35g of fat. This recipe serves 4. For $3.79 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. If you have salsa verde, pepper, red onion, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. This recipe is liked by 29 foodies and cooks. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Go Dairy Free. Overall, this recipe earns an outstanding spoonacular score of 83%. Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup), Red Pozole | Pozole Rojo, and Turkey Pozole Soup are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 avocado, pitted, peeled and diced
½ 14.5-ounce can chopped tomatoes
2 14-ounce cans low-sodium chicken broth
½ cup dairy-free sour cream
½ cup fresh cilantro leaves, chopped
4 garlic cloves, minced
3 tablespoons olive or grapeseed oil
1 4.5-ounce can chopped green chilies
1 tablespoon ground coriander
1½ teaspoons ground cumin
2 15-ounce cans hominy, drained
Kosher salt, to taste
1 lime, cut into wedges
¼ teaspoon dried oregano
Cracked black pepper, to taste
Thinly sliced radishes
1 red onion, finely chopped
1 7-ounce can salsa verde
1½ cups shredded chicken (from a cooked dairy-free rotisserie chicken)
Crushed tortilla chips
1 large yellow onion, chopped (about 2 cups)
Equipment:
dutch oven
bowl
Cooking instruction summary:
Heat the oil in a large Dutch oven or pot over medium heat. Add the onion and saute until translucent and fragrant, about 8 minutes.Add the garlic and saute for 3 to 4 more minutes.Add the coriander, cumin, and oregano and cook until slightly darkened and fragrant, 2 to 3 minutes.Add the chopped tomatoes, salsa verde, green chilies and cook until it just comes to a boil, about 2 minutes.Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season to taste with salt and pepper.Add the shredded chicken and cook until heated through, 3 minutes.To serve, divide the chicken pozole among 4 bowls and garnish as desired with the optional toppings.
Step by step:
1. Heat the oil in a large Dutch oven or pot over medium heat.
2. Add the onion and saute until translucent and fragrant, about 8 minutes.
3. Add the garlic and saute for 3 to 4 more minutes.
4. Add the coriander, cumin, and oregano and cook until slightly darkened and fragrant, 2 to 3 minutes.
5. Add the chopped tomatoes, salsa verde, green chilies and cook until it just comes to a boil, about 2 minutes.
6. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season to taste with salt and pepper.
7. Add the shredded chicken and cook until heated through, 3 minutes.To serve, divide the chicken pozole among 4 bowls and garnish as desired with the optional toppings.
Nutrition Information:
covered percent of daily need
