Filled with spicy chiles and crunchy veggies, this traditional Mexican soup will keep you warm and full on a cold winter's night.
- 1 whole chicken
- 1/2 cup of adobo sauce (store-bought or homemade)
- 1/2 yellow onion, chopped
- 1 bunch cilantro
- 3 carrots, chopped
- 3 stalks celery, chopped
- 2 bay leaves
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. garlic powder
- 1 tsp. oregano
- 1/2 lb. hominy
- 1/4 cabbage, sliced
- Additional toppings such as lime, radish, red onion, tortilla chips, cotija cheese, etc.
Season the whole chicken generously with salt. Place the chicken, adobo sauce, and 1/2 onion, cilantro stems, carrots, celery and bay leaves in a large stockpot.
Add 6 quarts of water to cover the adobo and stir.
Bring to a boil and then reduce to a simmer and let cook until chicken is tender, about 1 hour. Taste periodically and add salt as needed.
Remove the chicken, separate the meat from the bones and return the shredded chicken to the stock.
In a blender puree 1 cup of hominy with about 1 cup of the stock. Add the pureed hominy with the remaining hominy to the pozole and bring back to a boil.
Turn off the heat and let cool slightly, then skim away the excess fat that rises to the top.
Pozole can be made in advance and refrigerated at this stage. When you're ready to heat, reheat the soup. Adjust the seasoning as needed.
Ladle the soup into 6 to 8 serving bowls and serve with the toppings of your choice.