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WEEK-NIGHT CHICKEN POZOLE RECIPE Serving Size: (6 servings)

Cook Time: About 45 minutes

Chef: Diana Azurdia, PhD

Cook along with Dr. Azurdia on Wednesday, October 21 at 1:30pm PT

This dish is considered a week-night dish because we are going to construct it from mostly premade store ingredients such as a rotisserie chicken, boxed broth, and a can of chipotles in adobo sauce, so it comes together in under 45 mins, and it still manages to have the depth of

flavor you would expect from something that took longer to cook.

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INGREDIENTS: ● 3 tablespoons vegetable oil

● 1 large onion, finely chopped

● ~ 1- 1.5 teaspoon Kosher salt

● 8 cloves garlic, finely chopped

● 1 (7-ounce) can chipotle peppers in adobo sauce (we really want the adobo sauce, how many chipotles you add will be up to your desired level of heat)

● 1 teaspoon onion powder

● 1 teaspoon garlic powder

● 1.5 teaspoon ground cumin

● ¼ teaspoon white pepper (black is okay too)

● 2 teaspoon dried oregano

● 1 cup of cilantro finely diced (about half of bundle), you’re encouraged to use the stems that is where the most flavor is!

● 1 jalapeño finely diced (optional)

● 1 ½ pounds boneless, skinless chicken shredded (I like to get a premade rotisserie chicken from local market and shred it)

● ~8 cups (48 ounces) chicken stock or chicken bone broth

● ~1.5 cups of water

● 1 (25-ounce) can hominy, rinsed and well drained

● Juice of 1 lime (about 2 tablespoons), plus more as needed

● Toppings: Crushed tortilla chips, shredded cabbage (purple is prettier), diced avocado, crumbled queso fresco, minced red onion, sliced radish, and cilantro. I also love to make tostadas horneadas from organic corn tortillas with this dish. I find that organic corn tortillas are sometimes thicker and make for a better tostada!

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PREPARATION: 1. Using a 6-8-quart soup pot or heavy bottom pot (my preference), heat oil over a low-to medium flame. Add the sofrito (diced onion, garlic, jalapeño and cilantro), season it with salt and cook, stirring often, until the onions are translucent, about 3-5 minutes.

2. Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to pot. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 5 for a very spicy soup.) Add the chiles to the pot.

3. Still on a low-medium flame, add onion and garlic powders, cumin and oregano to the pot. Cook, stirring constantly, until fragrant and heated through, about 1 minute.

4. Add the broth and white pepper, let it simmer for 1-2 minutes. Taste the broth and add salt or chicken bouillon to taste. This will serve as the base of soup so it is important for the broth to be the flavor profile you are looking for but don’t over salt it, as the stock reduces it will become saltier!

5. Stir in the shredded chicken and the hominy and cover the pot. Simmer (it should achieve a low boil) for 15-20 minutes. Meanwhile prepare the toppings.

6. After 15-20 mins, check the taste again. Add the lime juice and taste; add more salt or lime juice if necessary.

7. Serve the soup in bowls with the toppings of choice.

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NOTES: • It’s useful to have some chicken bouillon ready to go if the soup base needs a little kick,

my preference is the “Better then Bullion” brand roasted chicken base, but any bullion will do.

• To save time, I use my small food processor for finely chopping the onion, garlic, jalapeño, and cilantro into a sofrito that will be used as the soup base.

• Regarding the chipotle peppers in adobo sauce, you can substitute either a few teaspoons of chili or chipotle powder. Bonus points would be to use dried California Chili pods (more labor intensive), or a roasted chili paste made from dried Mexican chili’s, which would kick this dish up a notch.

• Vegetarian substitutions: You can substitute pressed firm tofu and veggie broth (this will be a fundamentally different dish but still amazing!)

Make sure to join Dr. Azurdia at the Cooking with SACNISTAs session on Wednesday, October 21 at 1:30pm PT!

If you cook this recipe or have another to share with our community, please post on

social media using #SACNISTAScook!

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