{"id":26654,"date":"2025-08-05T11:24:13","date_gmt":"2025-08-05T15:24:13","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=26654"},"modified":"2025-08-05T11:24:27","modified_gmt":"2025-08-05T15:24:27","slug":"chicken-pozole-mexican-chicken-soup","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/chicken-pozole-mexican-chicken-soup\/","title":{"rendered":"Chicken Pozole (Mexican Chicken Soup)"},"content":{"rendered":"
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Chicken Pozole (Mexican Chicken Soup) \/ Pozole de Pollo \/ Pozole de Frango <\/b>(Sopa de Frango Mexicana) <\/span><\/b><\/h1>\nDownload Recipe\/ Print Recipe<\/a>\n<\/div>\n
\"\"<\/div>\n<\/div>\n

 
\n

English<\/h1><\/p>\n

Servings per recipe: 8
\nServing size: 1 cup
\nPrep time: 10 minutes
\nCook time: 30 minutes
\nCost: $15.31 per recipe, $1.91 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 4 cups water<\/li>\n
  • 6 dried guajillo or ancho peppers (or a mix of both), stems and seeds removed<\/li>\n
  • \u00bc teaspoon black pepper<\/li>\n
  • 1 teaspoon cumin<\/li>\n
  • 1\u00bc teaspoon salt<\/li>\n
  • 1 teaspoon chili powder<\/li>\n
  • 1 tablespoon olive oil<\/li>\n
  • 1 red onion, chopped<\/li>\n
  • 4 garlic cloves, minced<\/li>\n
  • 4 cups low sodium chicken broth<\/li>\n
  • 2 (10 ounce) cans chicken, drained and rinsed or 2 cups cooked, diced chicken<\/li>\n
  • 2 (15 ounce) cans white hominy, drained and rinsed<\/li>\n
  • \u00bd cup cilantro, chopped<\/li>\n
  • 2 tablespoons lime juice<\/li>\n
  • Optional toppings:\n
      \n
    • Shredded lettuce, avocado, red onion, or lime wedges<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

      Directions<\/h2>\n
        \n
      1. Bring 2 cups of water to a boil in a soup pot, add peppers, and boil until softened.<\/li>\n
      2. In a blender, add peppers and water, black pepper, cumin, salt, and chili powder. Blend until smooth.<\/li>\n
      3. In a medium-sized soup pot over medium heat, add oil, red onion, and garlic. Cook until softened, about 3 minutes.<\/li>\n
      4. Add pepper mixture, remaining 2 cups water, chicken stock and chicken to the soup pot with onions and garlic. Bring to a simmer, add hominy, and cook for 5 minutes or until chicken and hominy are warmed through.<\/li>\n
      5. Remove from heat, add cilantro and lime juice, then top with optional garnishes.<\/li>\n<\/ol>\n

        Money Saving Tip<\/h1>

        To cut back on costs, use leftover cooked chicken instead of canned chicken.<\/p><\/div><\/section><\/section>

        Spanish<\/h1><\/p>\n

        Porciones por receta: 8
        \nTama\u00f1o de porci\u00f3n: 1 taza
        \nTiempo de preparaci\u00f3n: 10 minutos
        \nTiempo de cocci\u00f3n: 30 minutos
        \nCosto: $15.31 por receta, $1.91 por porci\u00f3n<\/p>\n

        Ingredientes<\/h2>\n
          \n
        • 4 tazas agua<\/li>\n
        • 6 chiles guajillo o ancho secos (o una mezcla de ambos), sin tallo ni semillas<\/li>\n
        • \u00bc cucharadita pimienta negra<\/li>\n
        • 1 cucharadita comino<\/li>\n
        • 1\u00bc cucharadita sal<\/li>\n
        • 1 cucharadita chile en polvo<\/li>\n
        • 1 cucharada aceite de oliva<\/li>\n
        • 1 cebolla morada picada<\/li>\n
        • 4 dientes ajo picados<\/li>\n
        • 4 tazas caldo de pollo bajo en sodio<\/li>\n
        • 2 latas (280 g) pollo, escurrido y enjuagado o 2 tazas pollo cocido y en cubos<\/li>\n
        • 2 latas (400 g) ma\u00edz pozolero, escurrido y enjuagado<\/li>\n
        • \u00bd taza cilantro picado<\/li>\n
        • 2 cucharadas jugo de lim\u00f3n<\/li>\n
        • Ingredientes opcionales:\n
            \n
          • Lechuga iceberg rallada, aguacate pelado y en rodajas, cebolla morada en rodajas, y rodajas de lim\u00f3n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

            Preparaci\u00f3n<\/h2>\n
              \n
            1. Ponga a hervir 2 tazas agua en una olla sopera, a\u00f1ada los pimientos y deje hervir hasta que se ablanden.<\/li>\n
            2. En una licuadora, a\u00f1ada los pimientos, el agua, la pimienta negra, el comino, la sal y el chile en polvo. Lic\u00fae hasta obtener una mezcla homog\u00e9nea.<\/li>\n
            3. En una olla sopera mediana a fuego medio, a\u00f1ada el aceite, la cebolla morada y el ajo. Cocine hasta que se ablanden, unos 3 minutos.<\/li>\n
            4. A\u00f1ada la mezcla de pimientos, las 2 tazas de agua restantes, el caldo de pollo y el pollo a la olla sopera con la cebolla y el ajo. Deje hervir a fuego lento, a\u00f1ada el ma\u00edz pozolero y cocine durante 5 minutos o hasta que el pollo y el ma\u00edz pozolero est\u00e9n bien calientes.<\/li>\n
            5. Retire del fuego, a\u00f1ada el cilantro y el jugo de lim\u00f3n, y decore con las guarniciones que desee.<\/li>\n<\/ol>\n

              Consejo Para Ahorrar Dinero<\/h1>

              Para reducir costos, utilice restos de pollo cocido en lugar de pollo enlatado.<\/p><\/div><\/section><\/section>

              Portuguese<\/h1><\/p>\n

              Por\u00e7\u00f5es por receita: 8
              \nTamanho da por\u00e7\u00e3o: 1 taza
              \nTempo de prepara\u00e7\u00e3o: 10 minutos
              \nTempo de cozimento: 30 minutos
              \nCusto: $15.31 por receita, $1.91 por por\u00e7\u00e3o<\/p>\n

              Ingredientes<\/h2>\n
                \n
              • 4 copos de agua<\/li>\n
              • 6 pimentas guajillo ou ancho secas (ou uma mistura de ambas), sem talos e sementes<\/li>\n
              • \u00bc colher de ch\u00e1 de pimenta-do-reino<\/li>\n
              • 1 colher de ch\u00e1 de cominho<\/li>\n
              • 1\u00bc colher de ch\u00e1 de sal<\/li>\n
              • 1 colher de ch\u00e1 de \u201cchili powder\u201d<\/li>\n
              • 1 colher de sopa de azeite<\/li>\n
              • 1 cebola roxa picada<\/li>\n
              • 4 dentes de alho bem picados<\/li>\n
              • 4 copos de caldo de galinha baixo em s\u00f3dio<\/li>\n
              • 2 latas (10 ounces) de frango, escorrido e lavado, ou 2 x\u00edcaras de frango cozido e
                \ncortado em cubos<\/li>\n
              • 2 latas (15 ounces) de canjica branca, escorrida e enxaguada<\/li>\n
              • \u00bd copo de coentro picado<\/li>\n
              • 2 colheres de sopa de suco de lim\u00e3o verde<\/li>\n
              • Recheios opcionais:\n
                  \n
                • Alface americana picada, abacate descascado e
                  \nfatiado, cebola roxa fatiada, rodelas de lim\u00e3o<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

                  Modo de Preparo<\/h2>\n
                    \n
                  1. Leve 2 copos de \u00e1gua para ferver em uma panela de sopa, adicione as pimentas secas e cozinhe at\u00e9 amolecerem.<\/li>\n
                  2. Em um liquidificador, adicione as pimentas e a \u00e1gua, a pimenta-do-reino, o cominho, o sal e o tempero chili. Bata at\u00e9 ficar homog\u00eaneo.<\/li>\n
                  3. Em uma panela m\u00e9dia para sopas em fogo m\u00e9dio, coloque o azeite, a cebola roxa e o alho. Cozinhe at\u00e9 amolecer, cerca de 3 minutos.<\/li>\n
                  4. Adicione a mistura de pimentas, as 2 x\u00edcaras restantes de \u00e1gua, o caldo de galinha e o frango \u00e0 panela de sopa com a cebola e o alho. Deixe ferver em fogo baixo, adicione a
                    \ncanjica e cozinhe por 5 minutos ou at\u00e9 que o frango e a canjica estejam aquecidos.<\/li>\n
                  5. Retire do fogo, adicione o coentro e o suco de lim\u00e3o e finalize com os acompanhamentos opcionais.<\/li>\n<\/ol>\n

                    Dica Para Economizar Dinheiro<\/h1>

                    Para reduzir custos, use sobras de frango cozido em vez de frango enlatado.<\/p><\/div><\/section><\/section><\/div><\/section><\/p>\n

                     <\/p>\n","protected":false},"excerpt":{"rendered":"

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