Chicken Pozole Soup

I'm not very familiar with Pozole.  I read somewhere that it's traditionally made with pork.  I also read that it's traditionally topped with shredded cabbage.  Well, we're throwing out the tradition since the only reason I made this soup is because it contained hominy, another food that I'm unfamiliar with, and I wanted to give it a try.

I switched up the recipe slightly, based on what I had on hand, what I thought looked good and what I wanted to use up from my vegetable bin.

Serve with quesadillas on the side or with a handful of crushed tortilla chips sprinkled on top!  Cheese or sour cream would also make excellent toppings!

Sorry for the blurry picture.  I was very eager to dig in!

Chicken Pozole Soup 
          adapted from Cans Make the Meal with Kelsey Nixon

Ingredients: 

• 5 1/2 cups chicken broth, divided 
• 1 cup onion, chopped 
• 2/3 cup poblano pepper, chopped 
• 1/3 green bell pepper, chopped 
• 4 tsp. minced garlic 
• 2 cans (14.5 oz each) golden hominy (DO NOT DRAIN) 
• 1 cup salsa verde 
• 4.5 oz can diced chiles 
• 2 cups diced tomatoes, drained
• 32 oz. homemade chicken broth 
• 1 1/2 tsp. ground cumin
• 1/2 tsp. oregano 
• 2 cups pre-cooked chicken

Directions:  

• In a large dutch oven, cook onions and peppers in 1/4 cup chicken broth over medium heat until onions begin to turn translucent.  Stir often, adding another 1/4 cup of broth if needed. 
• Add garlic and allow to cook for another minute or two.  
• Stir in the hominy and the liquid from the cans along with the salsa verde, tomatoes and diced chiles.  I added the chicken at this point, too, since it was still frozen.  Bring to a boil.  
• Pour in the remaining broth, cumin and oregano, return to a boil. 
• Reduce heat to low and simmer for another 10-15 minutes  

Notes:

• Traditional or not, we didn't know the difference.  Either way, we really enjoyed the flavors and texture of this hearty soup.  This will be hitting our table again soon!