why make this recipe
Rotisserie Chicken Pozole is a comforting and hearty dish that warms you from the inside out. It combines tender chicken, hominy, and a flavorful broth, making it a delicious choice for dinner or a cozy gathering. Plus, using a rotisserie chicken cuts down on prep time, allowing you to enjoy this tasty meal in no time!
how to make Rotisserie Chicken Pozole
Ingredients:
- 1 (about 2 pounds) rotisserie chicken, deboned and shredded
- 1 (32 ounce) carton vegetable broth
- 3 (14.5 ounces) cans chicken broth
- 3 (15.5 ounces) cans hominy, drained and rinsed
- 2 cloves garlic, slightly crushed
- 1 small onion, cut into wedges
- 2 rounded teaspoons ground cumin
- 2 1/2 rounded teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 rounded teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Shredded cabbage or lettuce
- Radish
- Cilantro
- Avocado
- Lime wedges
- Chopped onion
- Sliced jalapeño
- Chili peppers
Directions:
- Remove the meat from the rotisserie chicken and set it aside.
- In a 4-quart saucepan, place the larger pieces of chicken bones. Add the onion wedges and garlic cloves.
- Pour in the chicken broth, vegetable broth, and all the seasonings. Cover the pot and bring the mixture to a boil over high heat.
- Once it boils, reduce the heat to let it simmer. Cook for about 30 minutes.
- While the broth simmers, drain and rinse the hominy and set it aside. Shred the chicken into bite-sized pieces and set aside. Note: for a 2-pound chicken, use a little less than all the shredded chicken in the soup.
- Strain the broth through a fine mesh sieve into another pot. Return the clear broth to the pan. Discard the garlic and bones, but keep the onion.
- Increase the heat to high again. Add the hominy and shredded chicken to the broth. Cover and bring back to a boil. While waiting, chop the reserved onion and add it to the pot.
- Once it boils again, reduce heat to a simmer and let it cook for another 10 minutes.
- Taste and reseason if needed. Serve hot with your choice of toppings over the soup.
This recipe makes about 6 servings.
how to serve Rotisserie Chicken Pozole
Serve the pozole hot in bowls and let everyone add their favorite toppings. You can offer shredded cabbage or lettuce, radishes, cilantro, avocado, lime wedges, chopped onion, sliced jalapeños, and chili peppers. Each topping adds a burst of flavor and freshness to the dish.
how to store Rotisserie Chicken Pozole
If you have leftover pozole, let it cool down before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. For longer storage, you can freeze it in a freezer-safe container for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
tips to make Rotisserie Chicken Pozole
- Use low-sodium broths to control the saltiness of your dish.
- Feel free to adjust the spices according to your taste preferences.
- For a spicier kick, add more jalapeños or chili peppers.
- Consider garnishing with crispy tortilla strips for added texture.
variation
You can swap out the hominy for other types of beans if you’d like. Black beans or pinto beans work well, but keep in mind that this will change the dish’s flavor and texture. You can also make pozole verde by using green tomatillos and herbs like cilantro and epazote.
FAQs
Can I use raw chicken instead of rotisserie chicken?
Yes, you can use raw chicken. Boil the chicken separately or cook it in the broth until fully cooked. Shred it once it’s cool enough to handle.
What is hominy?
Hominy is made from corn that has been treated with an alkali, which removes the hull and germ. It comes in canned form, which is convenient for this recipe.
Can I make pozole in advance?
Yes, you can make it a day ahead. The flavors will meld and intensify, making it taste even better. Just reheat it on the stove before serving.