Chicken Pozole

Cinthya Harris gave me the recipe for her mother’s pozole – a Mexican stew she says her family ate on special occasions that evokes celebrations. You can substitute pork or turkey for the chicken.


    • 1 tablespoon olive oil
    • 2 medium onions, chopped
    • 1 garlic clove, minced
    • 3 tablespoons chili powder
    • 1 teaspoon dried oregano
    • 2 14.5-ounce cans reduced-sodium chicken broth (or make your own)
    • 2 15 ounce cans white hominy, drained
    • 1 pound shredded cooked chicken
    • Salt and pepper


    • Thinly sliced lettuce
    • avocado wedges
    • radish slices
    • lime wedges
    • tostadas or tortilla chips


    1. Heat oil in a 5-quart over medium heat. Cook onion for 3 minutes; add garlic, chili powder and oregano; stir constantly.
    2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
    3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through.
    4. Serve hot and garnish as desired.