Chicken pozole is a comforting classic that never gets old. However, if you want to heat things up, add some Hatch peppers to the mix! This spicy pozole is full of flavor and makes for the ideal summer soup.
Ingredients
1 1/2 pounds boneless chicken breasts, cut into small cubes
4 cups chicken broth
2 cups water
2 cups chopped roasted green Hatch peppers, seeds removed
1 onion, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
2 cans hominy, drained and rinsed
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges for serving
Directions
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In a large pot over medium-high heat, cook the chicken cubes until browned on all sides, about 5 minutes.
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the chicken broth, water, chopped Hatch peppers, onion, garlic, oregano, cumin, and salt the pot. Bring to a boil, then reduce heat and let simmer for 30 minutes.
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Add the hominy to the pot and simmer for an additional 15-20 minutes, or until the chicken is tender and the hominy is heated through.
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Stir in the chopped cilantro and remove from heat.
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Serve the pozole hot, with lime wedges on the side for squeezing over each bowl.
