Brothy Chicken Soup With Hominy and Poblano
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons olive oil
- 1large yellow onion, finely chopped
- 1large poblano chile, deseeded and finely chopped
- 3garlic cloves, finely chopped
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- ½teaspoon dried oregano, preferably Mexican oregano
- ½teaspoon red-pepper flakes (optional)
- Kosher salt and black pepper
- 6cups homemade or store-bought low-sodium chicken stock
- ¾pound boneless, skinless chicken thighs
- 1(15-ounce) can hominy, drained and rinsed, or 2 cups cooked rice
- 1lime, quartered, for serving
- Crumbled tortilla chips, thinly sliced radishes, diced avocado, roughly chopped cilantro, thinly sliced scallions or sour cream, for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
747 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 113 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 34 grams protein; 1718 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.
- Step 2
Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.
- Step 3
Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.
- Step 4
Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.
Private Notes
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Cooking Notes
H in SF
As a Mexican American I’m confused why this wasn’t named called what it really is . . . pozole. That being said, this recipe lacks depth. It needs more spice, more fat, more flavor. I recommend using chicken thighs with the skin on and removing the skin before shredding. I also added juice of 1/2 a lime (maybe more) and a bit of cayenne pepper in place of the chili flakes and it helped. My two cents - you’re better off using an authentic pozole recipe than this one.
Keels
I always read other cooks notes. I doubled the cumin, coriander and oregano. Used bone in skin on thighs and removed skin after cooking. Two cans of hominy. The extra fat from the chicken skin allowed for additional lime...I added the juice of two limes at the end of cooking. All condiments except sour cream. Delicious! Will definitely make again! Thanks for all who comment when cooking NYT recipes. You are good guides.
Carajo
Really liked this soup. Made it the first time following the recipe, except I used bone-in skinless chicken, and cooked it a little past 20 minutes, then cooled it in the broth for about an hour before shredding. I think it cured my cold!
Monica
I really enjoy the ease and nurturing quality of this soup and make it regularly. Though some argue it should be called pozole, I believe that this particular recipe is meant to be lighter and brothy-er.
Meredith
Added an extra 1/2 teaspoon cumin for depth and spice and substituted canned corn since that’s what I had on hand. It was clean, substantial, and a huge hit. Recommend serving with lime, radish and cilantro as suggested.
Theresa F
Super easy and yummy. We like spicy but could not taste the poblano, next time I will use 2 or more. I would definitely not add more fat as some people would like; the lightness of it was what made it good. Crunched up tortilla chips made it even better.
Eric
I went with two poblanos (next time I'll do three), and charred and removed the skin before dicing. I also used bone-in skin-on thighs, seared them on both sides, before moving on to the sweating the onions and poblanos. I took off the skin before finishing the thighs in the broth with the juice of a lime, and I let the whole thing simmer for about an hour before shredding the meat. Next time, I'll also bump up the cumin and coriander and give it a few shots of jalapeno hot sauce.
LBrennan
Quick and easy. While not as flavorful compared to a more traditional pozole, this is a nice option to offer family and guests who prefer less spicy flavor profiles.
Julia
This was SO good that I made it twice in one week. We loved it! It’s easier than my own delicious chicken soup and very different. I decided to add an additional poblano pepper diced that I had blackened over flame and also used more chicken and more stock. Also added half a jalapeño diced. The toppings really make the soup layered in texture and add depth. Mmm.
Kate
Made in my crockpot exactly as written, except cooked over 3 hours. Served with salad, it made a perfect dinner; hubby loved it and it will stay in rotation.
jennyO
Doubled the cumin, used large can of hominy, and added juice of one lime plus one cut up for garnish. This was a big hit!
KSWinCA
Delish! Homemade broth and some garnishes are key.
Lowcountry Cook
This was really nice, light and quick to make. When I make it again, i will probably add some celery along with the onion and poblano. The toppings really add a lot.
tracy
This was good with embellishments mainly following what other commenters have said: up the spices, garlic, hominy, and add more veggies such as carrot and celery. I also added spinach and plan to make another batch adding some zucchini or corn. I used chicken breast, mix of homemade stock and some jarred bone broth. This was mighty tasty and easy. And my husband liked it so I know it was good.
Cristy Sellers
I added extra lime and hominy- I also used a little extra oil. Don’t skimp on the tortilla strips or cilantro!
mimi
This was good but the chicken pieces were not so appetizing, visually and texturally. Maybe I’ll brown them first or use breasts next time? Otherwise it was a pretty satisfying soup. My store only had a big can of hominy (24 oz?) so used all that and I’m glad I did. Ate with avocado cubes (which I didn’t like btw), sliced radish, pickled jalapeños (yes!!), chopped cilantro and crumbled tortilla chips. Lime juice is a must!
Jb
I was all set for this recipe until I read the notes… I had boneless, skinless thighs and that’s what I was going to use. Instead of switching out the chicken thighs I decided I would use a homemade broth, charring an onion and star anise. Once starting the soup, I added some tomatillos which made the broth velvety and tangy. Served with homemade avocado/ tomatillo salsa for the chips, this soup was a home run!
Jack D
Tripled the amount of herbs and added dried mint and cilantro. Made for a rich and interesting "main" course for a light dinner. Also added some fresh tomato in the last five minutes. Next time will add some jalapeno too. Did half rice and half pozole (because my son does not like pozole). Rice was too bland for my tastes. If you are avoiding the pozole, I would suggest trying small vermicelli. Garnish of chopped red onions and fresh cilantro worked well.
Cass
If you want pozole then make it but if you want a tasty, lighter, faster soup with Mexican flavors then this is a good recipe to try.
Oct., 17, 2023
Recipe turned out perfect. We topped it with crushed Santitas, lime, cilantro & radishes. Salió impecable.
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