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Smoky Chorizo and Chicken Pozole

Servings 6
Prep Time 5 minutes
Cook Time 29 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 large white or yellow onion finely chopped
  • 1 teaspoon kosher salt plus additional, to taste (optional)
  • 1 package 9 ounces Cacique Pork Chorizo
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried Mexican oregano
  • 1 container 16 ounces Cacique Medium Homestyle Salsa
  • 1 quart chicken stock
  • 2 pounds boneless skinless chicken thighs or breasts, trimmed of excess fat and diced
  • 1 can 25 ounces white hominy, drained and rinsed
  • 1 lime cut into wedges
  • 3/4 cup crumbled Cacique Ranchero Queso Fresco
  • 1/2 cup chopped cilantro

Instructions

  • In large, heavy pot over medium heat, heat oil. Reserve 1/4 cup onion for garnish; add remaining onion to pot and season with salt. Saute until translucent, about 5 minutes.
  • Increase heat to medium-high; add pork chorizo and break it apart with spoon. Cook chorizo undisturbed until deeply browned and cooked through, 3-5 minutes. Add smoked paprika and oregano; cook 30 seconds, or until fragrant.
  • Pour in salsa and scrape up browned bits from bottom of pan. Bring to simmer 1-2 minutes, allowing it to thicken slightly then add stock and bring to simmer.
  • Stir in diced chicken and hominy. Decrease heat to medium and cook 8-10 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.
Course: Main Course, Soup
Cuisine: Mexican