This chicken and tomato pozole is a Mexican comfort soup built on hominy and broth, colored and flavored with chili powder and canned tomatoes for a deep red broth. It's a simplified take on traditional pozole that skips hard-to-find chiles without sacrificing warmth or depth.
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Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
Store in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop, thinning with additional broth if needed.
Yes. Rehydrate 2–3 dried guajillo or ancho chiles, blend with broth, and strain before adding. This will deepen flavor closer to the traditional version.
Pozole specifically refers to a Mexican stew or soup centered on hominy, usually served in broth and topped with fresh garnishes like cabbage, radishes, and lime.
Yes. Store in an airtight container for up to 3 days. Reheat gently on the stovetop, adding broth if the soup has thickened.
Offer toppings on the side: shredded cabbage, sliced radishes, lime wedges, dried oregano, tostadas, and diced onion for guests to customize.
