Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Quick Chicken Pozole

4.8
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
130 min
TOTAL TIME
150 min
SERVINGS
10 servings
Dinner Mexican
Quick Chicken Pozole
Ingredients
  • 4 tablespoons vegetable oil, divided
  • 2 1/2 pounds skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 1/2 quarts chicken broth
  • 3 cups water
  • 4 tablespoons chili powder, or to taste
  • 2 teaspoons salt, or to taste
  • 1 teaspoon crumbled dried oregano
  • 3 cups white hominy, rinsed and drained
  • 10 tostada shells
Instructions
1
Begin by collecting all the necessary ingredients for this dish.
2
Heat 2 tablespoons of vegetable oil in a deep frying pan over high heat. Place the chicken breasts inside and cook until they are no longer pink and the juices run clear, taking around 20 minutes; take them out of the pan, let them cool down, and then shred the chicken using a fork.
3
Heat an additional 2 tablespoons of vegetable oil in the same frying pan over high heat. Add the sliced onion and minced garlic; stir constantly until they become soft and translucent, taking about 5 minutes.
4
Put the shredded chicken back into the pan. Mix in the remaining ingredients, which include chicken broth, water, chili powder, salt, and oregano. Lower the heat to a low setting, cover the pan, and cook for roughly 90 minutes.
5
Stir in hominy and continue cooking until it becomes tender, adding another 15 minutes to the overall time. Taste the dish to adjust the seasonings as needed, adding more salt and chili powder if required. Serve the soup in bowls and top it with a tostada shell.