4.8
(30)
Your folders
Your folders
Export 21 ingredients for grocery delivery
Step 1
In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
Step 2
Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
Step 3
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
Step 4
Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.
Your folders
restlesschipotle.com
Your folders
restlesschipotle.com
4.8
(60)
480 minutes
Your folders
patijinich.com
4.8
(5)
210 minutes
Your folders
mamalatinatips.com
4.7
(97)
90 minutes
Your folders
feastingathome.com
5.0
(12)
30 minutes
Your folders
foodnetwork.com
4.7
(45)
40 minutes
Your folders
cooking.nytimes.com
4.0
(51)
Your folders
budgetbytes.com
4.8
(15)
45 minutes
Your folders
allrecipes.com
4.4
(73)
40 minutes
Your folders
tasteofhome.com
4.5
(33)
5 hours
Your folders
sunset.com
4.0
(36)
Your folders
callmepmc.com
4.8
(27)
240 minutes
Your folders
thekitchn.com
5.0
(3)
Your folders
halfbakedharvest.com
5.0
(11)
25 minutes
Your folders
ethanchlebowski.com
Your folders
cooking.nytimes.com
4.0
(642)
Your folders
wellplated.com
Your folders
wellplated.com
5.0
(41)
35 minutes
Your folders
dinneratthezoo.com
5.0
(28)
25 minutes