Easy and Authentic Chicken Pozole Recipe

Ingredients

• 4 tablespoons vegetable oil, divided
• 2.5 pounds skinless, boneless chicken breast halves
• 1 onion, chopped
• 3 cloves garlic, minced
• 2.5 quarts chicken broth
• 3 cups water
• 4 tablespoons chili powder, or to taste
• 2 teaspoons salt, or to taste
• 1 teaspoon crumbled dried oregano
• 3 cups white hominy, rinsed and drained
• 10 tostada shells

Instructions

1. Gather all the necessary ingredients for the chicken pozole.
2. In a deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken breasts and cook for about 20 minutes, until they are no longer pink and the juices run clear. Remove the chicken from the skillet, drain, and let it cool completely. Once cooled, shred the chicken using a fork.
3. Add the remaining 2 tablespoons of vegetable oil to the same skillet and heat over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until they become soft and transparent, approximately 5 minutes.
4. Return the shredded chicken to the skillet. Stir in the chicken broth, water, chili powder, salt, and oregano. Reduce the heat to low, cover the skillet, and let it simmer for about 90 minutes.
5. Add the hominy to the skillet and cook until it's tender, which should take around 15 minutes. Taste the pozole and adjust the seasonings as needed, adding more salt and chili powder if desired. Serve hot in soup bowls, accompanied by a tostada shell. Garnish with your favorite toppings.

Nutrition

• Calories: 226 kcal
• Fat Content: 6 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 697 mg
• Protein Content: 24 g
• Cholesterol Content: 59 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g