This recipe for Hominy soup or Pozole is quick, easy and delicious dish bursting with classic Mexican flavors. Pozole is a traditional soup of Mexico, from pre-Columbian days. It’s basically a soup flavored with aromatic and fragrant, peppers, cumin, garlic and lime. It’s typically made with either chicken or pork and the key and constant ingredient is hominy.
Hominy is a food made from kernels of corn. The kernels are soaked in a solution which removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. Hominy is the essential ingredient in such staples as corn tortillas and maze and this hearty soup.
The secret ingredient in the soup is chipotle in adobe sauce. They are dried and smoked jalapeños in a sweet red sauce. They add a ton of intense, complex, smokey flavors and a heat wave. If you don’t like your soup spicy you can omit them all together and substitute for canned green chillies, or just use the sauce from the can. If you like just a little spicy kick, then make sure to remove the seeds to keep the soup on the milder side.
This soup is a breeze to make. Use canned hominy and already cooked and shredded chicken and the process will only take a fraction of time and a few simple steps. Sauté onion and red peppers, add garlic, chipotle peppers, cumin and smoked paprika, stir in chicken broth, diced tomatoes, hominy and cooked chicken. Add lime juice and simmer for 30 minutes. And just like that you have a mouthwatering meal on your plate.
This soup is also all about garnishes. Serve with side of pico de gallo, shredded cheese and a dollop of rich sour cream. The pico really adds unbeatable freshness and sour cream smoothes the heat. Or chop up some fresh avocados and crispy tortilla chips for an unexpected textural contrast. Cilantro adds a pop of beautiful green color.