Pozole (Traditional Mexican Soup )

Pozole (Traditional Mexican Soup)

I get so busy and wrapped up in my own holiday traditions and special foods, I have to remind myself this is a special season, as well, in much of the world. In some countries Christmas and Chanukah are the focal points of the season, in other countries it may be New Years or Twelfth Night. The delicious, traditional foods enjoyed in other global celebrations are well-worth borrowing for our own plates.

Mexico, for instance, bursts at the seams with rich culinary traditions beginning in early December and lasting well into January. And the food, oh the food, enjoyed during this season is sublime!

Freshly made tamales with chili sauces, sweet fritters and breads, tortas de camaron (shrimp cakes with mole sauce), bacalao (codfish cooked in chilis) are just a few traditional Mexican specialties served at this time of the year.

Though I’m craving any and all of these dishes, I don’t have time for much fuss. This greatly abbreviated pozole (pronounced “poh-SOH-leh”), also served during the holiday season, is easy and delicious.
Traditionally, this rich, hearty and earthy hominy stew was made with a pig’s had. I particularly love the pork pozoles with their mahagony stock and rich, slow-cooked flavor. Most regions in Mexico have their own version of pozole, so do many homes in our neighborhoods as well. I’m making a chicken posole flavored with tomatillo, onion, and green chilis. In fact, the tomatilla salsa I purchased does alot of the the work combining all three of these ingredients.

To save time, substitute a shredded rotisserie chicken for the chicken breasts. Pozole is typically served with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, sliced avocado, tortilla chips and lime wedges passed on the side. Toasted pumpkin seeds would provide a pleasant crunch! Pick your favorites.

Feliz Navidad!

Recipe: Pozole ( Traditional Mexican Soup)


  • 4 cups chicken stock
  • 4 large skinless, boneless chicken breast halves
  • 1 (12 ounce) jar tomatillo salsa or salsa verde *
  • 2,15-ounce cans of hominy, drained and rinsed
  • 1/4 cup minced fresh cilantro
  • Red chili pepper flakes
  • Pick and Choose Garnishes: Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges


  1. In a large, heavy bottomed casserole or pot bring the chicken stock to a slow boil. Add the chicken breasts, cover, reduce heat and simmer over very low heat until chicken is cooked through, about 25 minutes. Reserve cooking liquid. Transfer the chicken breasts to a plate or cutting board, shred the chicken when cool enough to handle.
  2. Reduce the cooking liquid over high heat 10 minutes. Combine the tomatilla salsa with the stock. Add the hominy and shredded chicken and bring to a simmer over medium heat. When hot, stir in cilantro. Season to taste, if needed, with kosher salt and chili pepper flakes.
  3. Garnish individual bowls of soup with your choice of garnish or pass on the side.

*I purchased my Salsa Verde at Trader Joe’s; it is seasoned with onion and jalapeno.

Active time: 20 minutes

Time to simmer chicken: 25 minutes

Number of servings (yield): 4-6

Copyright © Peggy Lampman’s dinnerFeed.

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