Cook and Scale
Chicken Pozole
6 servings · 60 min total
A soul-warming Mexican soup of shredded chicken and corn in a spiced broth, piled high with crisp radish, cabbage, and cilantro. Comfort in every spoonful.
Ingredients
- 700 g chicken thigh
- 2 tbsp vegetable oil
- 1 onion, chopped
- 5 garlic, minced
- 2 fresh chilli, chopped
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1½ l chicken stock
- 500 g sweetcorn
- 1 lime, juiced
- 150 g radish, thinly sliced
- 150 g white cabbage, shredded
- 4 tbsp fresh cilantro, chopped
- salt to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the chicken thighs — Heat the oil in a large pot and brown the chicken thighs for 8 minutes. Remove and set aside.
- 2.
Sauté the aromatics — Soften the onion, garlic, and chillies for 5 minutes. Stir in the cumin, oregano, and smoked paprika and toast for 1 minute.
- 3.
Simmer and shred the chicken — Return the chicken, pour in the stock, and add the sweetcorn. Simmer for 30 minutes, then shred the chicken in the pot. Season with salt and lime juice.
- 4.
Garnish and serve — Ladle into bowls and top generously with radish, shredded cabbage, and cilantro.