Brothy Chicken Soup With Hominy and Poblano
Updated Jan. 20, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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
Comments
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.
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.
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!
This soup is a nice template to riff on. For our taste it benefitted from another poblano, the larger can of hominy (25 oz), double the spices, cayenne for crushed red pepper, and the juice of a whole lime (extra on side). Our homemade stock had plenty of fat so we kept with boneless, skinless thighs which cooked quickly and made this a speedy weeknight project.
I liked this recipe because it was so easy to make and turned out delicious. I used 2 poblanos but roasted them first before removing the seeds to intensify their flavor. I subbed 1/2 of fresh jalapeño (that roasted next to the poblanos) for the chili flakes and used 4 cloves of garlic. I agree with other commenters and increased the cumin to 1 tablespoon. Because I had it, I added a chopped carrot and chayote squash. I highly recommend using any kind of bone in chicken - I used a large bone in chicken breast which simmered slowly in the broth for close to an hour before removing the meat. Soups just don’t develop enough flavor if cooked too hot or too fast no matter how much seasoning you add. Received rave reviews!
I made a couple of minor changes and it was delicious! First, I bought skin-on, bone-in thighs and browned them in the oil before adding the vegetables. Then I only added 4 cups of broth. I simmered this for 45 minutes until the thighs were tender then discarded the skin and bones. I also added 1/4 cup of lime juice to the soup with the hominy. 1/4 t. pepper flakes. Lots of flavor.