Roasted Chicken Pozole – A Thief’s Twist (* Update/New Twist)

From the New World many dishes were/have been added to our modern culinary culture from the first peoples as well as the cultures of immigrants and empires.  Pozole, a hominy soup or stew, is derived from Aztec history and in so far as we mimic its celebratory use here at the CTK we leave the dishes origin to history.  Often found in Mexican restaurants and widely adapted into alternative presentations, our Roasted Chicken Pozole calls up the spices of Mesoamerica and European influences to present an easy go to, relatively quick stew which will warm the heart.

Serving Size – about 1.5 cup

Servings per recipe – 10-15

Ingredients – Pozole

  • 3-4 large Poblamo or Passilla Peppers, washed-trimmed-diced (Anaheim Peppers are a good stand in)
  • 4 large shallots diced
  • ½ large yellow onion diced
  • 1 package of frozen pearl onions (16 ounces)
  • 6 to 8 garlic cloves minced
  • 1 cup Extra Virgin Olive Oil (EVOO)
  • 8 Tbsp unsalted butter
  • 2 md to lg roasted whole chickens (3 to 4 lbs), shredded
  • 30 ounces of Mexican style white corn hominy, drained
  • 30 ounces seasoned black beans, drained
  • 32 ounces chicken stock (low sodium)
  • 28 ounces crushed tomatoes
  • 2 Tbsp kosher salt
  • 1 Tbsp cracked black pepper
  • 1 Tbsp fresh sage, chopped
  • 2 Tbsp mild ground New Mexican chili powder (increase heat by using a hotter variant)
  • 3 Tbsp ground coriander
  • 4 Tbsp dried Mexican oregano
  • 2 Tbsp smoked paprika
  • 2-3 medium to large bay leaves (dried)

Ingredients – Toppings

  • Zest of 2 to 3 limes (for two servings) and the juice of the limes
  • 2 to 2.5 Tbsp sour cream (for 2 servings)
  • ¼ cup chopped green onion (or scallions)
  • ¼ to ½ cup of tortilla strips (for 2 servings)
  • ½ cup of shredded Monterrey Jack cheese (for 2 servings)
  • 2 to 2.5 Tbsp fresh guacamole
  • 8-10 flour tortillas quartered


  1. Prepare the onions, pepper, garlic and sage (by dicing and chopping) ahead of cooking (stage in holding bowls)
  2. Once cooled to touch, remove the bones of the chicken and shred the meat (stage in holding bowl, keep warm)
  3. In a large covered sauté pan melt 4 tbsp of unsalted butter with 1 cup of EVOO over medium heat
  4. Add the onions, shallots and garlic and sauté for 3-5 minutes until translucent and soft
  5. Add the pepper of choice and the ground New Mexican Chili powder, mix in with the onions and garlic, sauté for another 3-4 minutes
  6. In a 5 quart or larger covered stock pot or enameled Dutch Oven add the remaining EVOO and butter, melt the butter over medium heat
  7. Add the pearl onions and sauté for 3 to 5 minutes to soften the onion
  8. Add the onion-pepper-seasoning mix with oil, mix thoroughly
  9. Add the shredded chicken, mix thoroughly
  10. Add the hominy and black beans, mix thoroughly
  11. Add the tomatoes, chicken stock and remaining seasoning (should fill a 5 quart enameled Dutch Oven)
  12. Bring to a light boil, stirring periodically, reduce to a simmer and simmer for 30 to 45 minutes

Twist the Serving

In a medium bowl, wrap the interior with triangular slices of flour tortillas (about 2 inches in width), ladle in the pozole, zest a lime over the bowl and spritz the pozole with the juice of the lime, add shredded Monterrey Jack cheese, tortilla strips, guacamole and sour cream to top dress the pozole


*Update/New Twist

Recently we at the CTK try a few more twists to this recipe and found the same great experience was touted by our reviewers.  Try these handy alternatives to twist your next serving of the Thief’s Pozole:

Pozole Ingredient Alternatives

  • 2 large Passilla Peppers, washed-trimmed-diced
  • 2 large Anaheim Peppers, washed-trimmed-diced
  • 1 large yellow onion diced (instead of the pearl onions)
  • 30 ounces black-eyed peas, drained
  • 2 Tbsp ground cumin
  • 2 Tbsp Spanish paprika
  • 1 stick of cinnamon

For the roasted chicken consider options your local butcher may prepare each day at the store you shop at.  If you enjoy the flavor of their roasted chicken, using their already cooked version may save you some time.

Direction Alternatives – After Step 4

  • Add the peppers, remaining butter and all of the spices, mix in with the onions and garlic, sauté for another 3-4 minutes
  • Add 1 cup of the Chicken Stock, the Hominy and the Black-eyed Peas, bring the liquid to a light boil and saute for 5 minutes, remove from the heat
  • To a 5 quart (minimum) or bigger crock pot add the remaining chicken stock and tomatoes and chicken, stir to mix
  • Add the onion, peppers, beans and spice mixture carefully, reserve some of the liquid to prevent overfilling a 5 quart crock pot
  • Cover and run the crock pot for 4 hours, when ready serve as noted above