Chicken Pozole in a Leading Role

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I went on an amazing solo trip to Mexico City a few years ago—one of the best weekends sans family that I've ever spent, in the coolest city I've maybe ever been to. Talk about a foodie's paradise, and one of the delights I discovered was pozole, which literally translates as hominy but gets used for all kinds of soup variants containing this delicious and satisfying maize kernel.

This soup is a Mexican/Southwestern classic! Chicken, tomatillos, pozole (hominy corn) and just the right amount of spice. In many ways, it's a base that serves as a fabulous “do-it-yourself” stew. Smother in your favorite toppings: avocado, queso, fresh cilantro or anything that floats your bote!

INGREDIENTS: boneless, skinless chicken thighs, hominy, tomatillos, bell peppers, carrots, celery, onions, chipotle peppers in adobo sauce (chipotle peppers, tomato purée, onions, corn oil, sugar, sea salt, modified corn starch, vinegar, spices, garlic), garlic, olive oil, lime juice, green chiles, cilantro, chili powder, cumin, paprika, coriander, cocoa powder, kosher salt

nut-free gluten-free dairy-free
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