Chipotle Chicken & Chick Pea Pozole

Prep Time: 15 minuntes
Total Time: 1 hour
Makes: 8 servings

Main Ingredients

  • Chile Base
  • Soup
  • La Preferidas Radish & Cilantro Topper

Chile Base — Ingredients

  • 2 dried Chile Anchos
  • 1 garlic clove
  • 2 Tbsp. La Preferida Tomato Paste
  • 1 Tbsp. La Preferida Chipotle Peppers

Soup — Ingredients

  • 2 lbs. boneless, skinless chicken
  • 1 29 oz. can La Preferida White Hominy — rinsed
  • 1 15 oz. can La Preferida Chick Peas — rinsed
  • 8 cups chicken broth
  • 2 Tbsp. La Preferida Olive Oil
  • 1 med onion, thinly sliced
  • salt and black pepper

La Preferida’s Radish & Cilantro Topper

  • 10 radishes
  • 1 bunch of cilantro
  • 4 med-seized limes — juiced
  • salt and pepper to taste


Start with the chile base by removing the seeds from chiles and toasting them in a small, dry skillet over medium-heat, turning until darkened and fragrant — for about 4 minutes. Alternatively, place in the oven at 325º F for about 10 minutes. Place in a medium bowl, add 2 cups of hot water and cover for 5 minutes until softened, then drain and reserve 1/2 cup of soaking liquid. Pulse chiles in a food processor with reserved soaking liquid, garlic, chipotle peppers and tomato paste until smooth.

Once you have finished the chile base, heat oil in a large pot over medium-heat. Lay chicken thighs flat and brown on both sides — cool and cut into strips. Use the same pan to cook the onion, stirring occasionally until translucent — about 6-8 minutes. Add chile base and cook, stirring until thick and darkened — about 4 minutes. Add hominy, chicken, chicken broth, and season with salt and pepper. Simmer until flavors meld and chicken shreds apart easily — about 45 minutes.

In the meantime, set up a self-service bar with the following ingredients: chips, diced avocado, sliced jalapeños, sour cream, queso fresco, and La Preferida’s Radish & Cilantro Topper!


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