Smoky Chorizo and Chicken Pozole
Photography Courtesy Cacique
Featured In Spring 2024
Ingredients
2 tablespoons olive oil
1 large white or yellow onion, finely chopped
1 teaspoon kosher salt, plus additional to taste if desired
1 9-ounce package pork chorizo
2 teaspoons smoked paprika
1 teaspoon dried Mexican oregano
1 16-ounce container medium homestyle salsa
1 quart chicken stock
2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced
1 25-ounce can white hominy, drained and rinsed
1 lime, cut into wedges
¾ cup crumbled queso fresco
½ cup chopped fresh cilantro
Instructions
- In large, heavy pot over medium heat, heat oil. Reserve ¼ cup onion for garnish; add remaining onion to pot and season with salt. Sauté until translucent, about 5 minutes.
- Increase heat to medium-high; add chorizo and break it apart with a spoon. Cook chorizo until deeply browned and cooked through, 3 to 5 minutes. Add paprika and oregano; cook 30 seconds or until fragrant.
- Pour in salsa and scrape up browned bits from bottom of pan. Bring to a simmer for 1 to 2 minutes, allowing it to thicken slightly. Then add stock and bring to a simmer.
- Stir in diced chicken and hominy. Decrease heat to medium and cook 8 to 10 minutes until chicken is cooked through. Taste and season with more salt if necessary. Remove from heat.
- Serve bowls of pozole with reserved onion, lime wedges, crumbled queso fresco, and chopped cilantro. Makes 6 to 8 servings.
Recipe courtesy Cacique
