Chipotle Chicken Pozole

Chipotle Chicken Pozole - Header
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8

This is not your abuelita's pozole recipe — though we bet hers is pretty good, too! This simple, unique, and delicious dish is the perfect way to bring your loved ones together to enjoy a meal from the heart!


Ingredients: Radish and Cilantro Topper

  • 10 radishes
  • 4 limes, juiced
  • 1 bunch of cilantro
  • pinch of salt
  • pinch of black pepper


Preheat your oven to 325º

In a small skillet, over medium-high heat, toast chiles anchos, turning periodically, until darkened and fragrant. Once darkened, move them to the oven for 10 minutes. Once done, put chiles anchos in a medium bowl with 2 cups of hot water, cover, and set aside for 5 minutes.

Drain the chiles — saving a ½ cup of the water. In a food processor (or blender), combine chiles, ½ cup of reserved water, garlic, chipotle peppers, and tomato paste — pulse/blend until smooth and set aside.

In a large pot, heat oil over medium heat. Cook chicken flat on pot and brown both sides. Remove from pot and cut into strips. In the same pot, cook onion until translucent, stirring occasionally. Add prepared chile base and stir until thick and darkened (about 4 minutes). Add chicken, broth, hominy, chick peas, and salt and pepper to taste. Cover and simmer for 45 minutes.

While your ingredients simmer, prepare the radish and cilantro topper…

In a food processor (or blender), pulse radishes and cilantro until coarse. Place in a bowl with lime juice, salt, and pepper — mix well.

When pozole is done, serve with radish and cilantro topper. You can also top with chips, diced avocados, sliced jalapeños, queso fresco, and sour cream.

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