Nothing gets me hotter than a batch of homemade soup on a cold winter night. Not to mention the switch up of temperatures had my nose with more drip drop than Hakeem on Empire! I needed a fix, fast, and a spicy one at that. So a spicy batch of my aunts Chicken pozole soup had to work! spoiler alert: it did.
How quick and cheap this dish was will blow you away. $12.00 for a pot full of soup that serves 8-10 can’t be beat and left overs are just as fresh as the first time around. So lets sink in to this simple recipe, shall we?
- 2-3 bone in chicken breasts
- head of cabbage
- 2 medium cans of hominy
- 2 limes
- 1/2 yellow
- 8-12 leaves of cilantro
- 1tbsp of olive oil
- red achiote bullion cubes (usually found in the hispanic section at your local grocery store)
- spices: salt, pepper, red pepper flakes and minced garlic
- In a large pot, boil your bone in chicken with salt, pepper, cilantro and half of a yellow onion (separate layers). At the end of the boil, this will serve as your stock.
- Once the chicken is done, 15-25 min boiled (depending on the size of the breasts) remove the chicken and let it cool.
- Open you cans of hominy and strain all liquid add to your chicken stock and drop in two bouillon cubes. Set stove to medium heat.
- Once the chicken has cooled, shred off pieces so that they’re bite sized, fit for a spoon.
- This is the hardest part of the recipe. It’s when you walk away and let it cook itself. crazy right? lol. Leave your pozole on the stove for about 10-15 minutes on simmer and let it all marinate and soak in, you wont regret it.
- Serve your soup with a lime squeeze, shredded cabbage, extra chili flakes and even avocado or a side of tortilla chips.
Indulge and enjoy!