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Smoky Chorizo and Chicken Pozole

Author Recipe from Cacique

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.