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Mexican Pozole
Mexican Posole PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Tired of the same old chili recipe? Us, too. Meet posole. The Mexican dish includes hominy (big corn kernels, which you can find in the canned-goods section of the grocery store) along with lots of other good stuff like chicken and chiles. It's savory, hearty and your new favorite comfort food.

Makes 6 to 8 servings
Start to Finish: 1 hour 15 minutes

Ingredients

1 tablespoon extra virgin olive oil

1 white onion, diced

4 poblano peppers, seeded and diced

3 garlic cloves, minced

1 tablespoon dried oregano

2 teaspoons cumin

1½ teaspoons coriander

1 bay leaf

Salt and freshly ground black pepper, to taste

5 cups chicken broth

2½ cups cooked shredded chicken

Two 14-ounce cans hominy, drained

2 limes, cut into segments

1 bunch radishes, thinly sliced

½ cup chopped fresh cilantro

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and poblano peppers, and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Add the oregano, cumin, coriander, bay leaf, salt and pepper, and cook until fragrant, 1 minute more.

3. Add the broth and bring the soup to a simmer over medium heat. Cover the pot and continue to simmer until the broth is flavorful, 30 to 40 minutes.

4. Stir in the chicken and hominy, and simmer 10 minutes more. At this point you can either serve the soup immediately (see step 5) or transfer it to an air-tight container and refrigerate for up to three days.

5. To serve, ladle the soup into bowls and serve garnished with 1 or 2 lime segments, ¼ cup sliced radishes and 1 to 2 tablespoons cilantro.

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