Originally developed with Mexican Tortilla Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, cumin and lime juice to give it the same fabulous flavor. Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. It’s basically a soup flavored with green chilies, cumin, garlic and lime. It’s typically made with either chicken or pork and hominy. We’ve topped this dish with cabbage and radish, but you can also try topping with diced avocado, chopped onion or crumbled queso fresco.
cost per recipe: $14.89
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
teaspoon dried oregano leaves, crushed
tablespoons olive oil
large onion, chopped (about 1 cup)
jalapeño pepper, seeded and chopped (about 1 tablespoon)
cloves garlic, minced
carton (32 ounces) Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
cans (about 4 ounces each) green chiles, drained
teaspoons ground cumin
cup chopped fresh cilantro leaves
can (about 15 ounces) white hominy, rinsed and drained
can (about 15 ounces) pinto beans, rinsed and drained
tablespoon lime juice
cup shredded green cabbage
large radish, thinly sliced (about 1/2 cup)
Season the chicken as desired. Sprinkle the chicken with the oregano and paprika.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining 1 tablespoon oil in the skillet. Add the onion and jalapeño pepper and cook for 5 minutes or until the onion is tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Spoon the onion mixture into a blender. Add 1/2 cup broth, the green chiles and cilantro. Cover and blend until the mixture is smooth.
Cook the blended onion mixture and 1/2 teaspoon cumin in a 4-quart saucepan over medium heat for 5 minutes or until thickened, stirring often. Stir in the remaining broth, remaining 1 teaspoon cumin, the hominy and beans and heat to a boil. Reduce the heat to medium-low. Add the chicken and cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Stir in the lime juice. Season to taste. Top with the cabbage and radishes before serving. Serve with hot pepper sauce.