Mom’s Chicken and Squash Soup | Gluten-free Weeknight Dinners

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Red Pozole with Chicken (Lean)

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A big thank you to Rosie for this lean and healthy version of Chicken Pozole (red). I HAD to learn this dish with Rosie since its my boyfriend’s favorite dish-ever. And who better to teach me than his mom!

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This lean pozole is made with chicken breast, as opposed to traditional pork that can make pozole heavy and take longer to cook. This is a nice lean version that can be done in 45 minutes. 

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If you’re not familiar with dried chiles, they are the secret to amazing Mexican cuisine. This pozole uses 2 dried Pasilla chiles. “Pasilla” means “little raisin” meaning that this chile has fruity, raisin notes. It brings complexity and is a must-have for this soup. This is a great entry-level dish to dive into the Mexican world of dried chiles! 

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Chicken Pozole (Lean)

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2 chicken breasts, cubed

3 bay leaves

¼ onion

salt and pepper

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2 dried Pasilla chiles, deseeded

2 cloves garlic

¼ onion

1 tsp. cumin seeds

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1 small can hominy

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Toppings: 

cabbage, radish, cilantro, lime, tostada

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In a medium to large pot combine the chicken breasts, bay leaves, onion, a pinch of salt and pepper and just enough water to cover the chicken (about 4-5 cups). Bring to a boil, then simmer for 10-15 minutes. 

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Meanwhile in a small pot, place the Pasilla chiles and garlic and just enough water to cover them. Bring to a boil, then simmer for 10 minutes or chiles are soft. Then, blend chiles and broth and garlic and add 1 tsp. cumin, ¼ onion, and s&p, in the blender. Strain this sauce into the pot with the chicken. Add the hominy, washed and drained. Then, simmer for 10-15 more minutes to tenderize the chicken a bit more and so the hominy can absorb flavor. Salt to taste. Serve soup with toppings of choice. Enjoy!



More Mexican Favorites: 



To your happy and healthy life, 


Joanna



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