Full of flavor and quick to make, Pozole, is a traditional Mexican soup or stew. Traditionally made with pork, however, I often use leftover rotisserie chicken for a super quick meal. It also can be made without meat for an excellent vegetarian option. Pozole can be prepared in many ways, but all variations include a base of cooked hominy in broth. It can be garnished with just about anything one might have on hand such as shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
1 large yellow onion diced
2 Tablespoons avocado or other mild cooking oil
2 Tablespoons all-purpose flour
2 Tablespoons Chile Powder- Light
3 oz. tomato paste
1/2 teaspoon Cumin - ground
1/2 teaspoon Garlic Powder
1/2 teaspoon Kosher Flake Sea Salt
1/4 teaspoon Cayenne Pepper (optional)
2 cups water
3 cups chicken broth (vegetable stock for vegetarian option)
1 - 4oz. can chopped green chilies
1 - 15oz. can hominy drained
1 cup diced leftover pork or chicken (leave out for vegetarian option)
Fresh cilantro finely chopped
Avocado - diced
Queso fresco or Cotija cheese
Add oil to a large saucepan or soup pot and heat on medium-high until shimmering. Add diced onions, reduce to medium and sauté for 3 to 5 minutes, or until it is tender and transparent.
Add the flour and chili powder and continue to sauté for another minute or two, stirring constantly to prevent burning.
Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Stir until the tomato paste has been fully incorporated and simmer until thickened, about 3 to 5 minutes.
Add in the broth, meat (if using), green chilies, and hominy and stir to combine. Heat on medium-low for about 10 minutes until completed heated through.
Top each serving with chopped cilantro, diced avocado, cheese and a fresh squeeze of lime.