If you’re reading this, I’m hoping the title of the post piqued your interest, or maybe you thought it was one giant typo. But it’s not.

My poor hubby has a cold, which in man world means that he is near death. He requested soup for dinner, and I immediately though of pozole, which is a traditional Mexican stew. Two of Miguel’s grandparents are from Mexico, and I would have thought pozole was a typo if not for his family.

Traditional pozole is made with pork and hominy. (In case you don’t know, hominy is a type Pozoleof corn, which has a firm texture and nutty taste. It is available in canned form in most major supermarkets.) The broth is made from dried ancho chiles. Traditional forms of pozole take upwards of 5 hours to put together plus a trip to a specialty market for dried chiles, never mind the less-than-lean cuts of pork. So I decided to put my own spin on this comforting stew, hence the name: pozole-ish. Instead of hours, this took 1 hour total from the moment I started prepping the ingredients to when we were sitting down to eat.

Pozole-ish (serves 4)

  • 2 boneless, skinless chicken breasts
  • 3 tbsp extra virgin olive oil, divided
  • 1 large onion, diced
  • 2 large garlic cloves, diced
  • 2 15 oz. cans of diced tomatoes
  • 1-2 tbsp adobo sauce (Look for chiles in adobo sauce carried in most major supermakets. Adobo sauce does have a bit ofa bite, so add as much or as little as you’d like.)
  • 3 cups low-sodium chicken broth
  • 2 tsp oregano
  • 1 bay leaf
  • 30 oz can of hominy, drained and rinsed


  • 1/2 head Napa cabbage, thinly sliced
  • 6 radishes, thinly sliced
  • 2 avocados
  • Handful of cilantro, chopped fine
  • 4 tortillas (or store bought tortilla chips)

Preheat the oven to 400˚ for your tortilla chips before you start the stew.

Warm 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Season the chicken breasts liberally with salt and fresh cracked pepper. When the pan is good and hot, brown the chicken on both sides, about 5 minutes each side. Set the chicken aside on a paper towel lined plate.

Leave the pan on medium-high heat and sauté the onion and garlic until soft and translucent, about 5 minutes, trying to scrape up any browned bits from the bottom of the pan. Add both cans of diced tomatoes and return the chicken breasts to the pan. Cover with the 3 cups of chicken broth. Bring to a simmer and allow to cook until the chicken is cooked through, about 10 minutes.

While the chicken is cooking, cut 4 tortillas in to thin strips, toss with about a tablespoon of extra virgin olive oil and spead out in one layer on parchment paper lined baking sheet. Bake the tortillas until starting to brown and cripsy, about 5-7 minutes. Alternatively, you can buy store bought tortilla chips.

Remove the cooked chicken from the pan. Using two forks, shred both chicken breasts. UsePozole one fork to hold the chicken breast in place and use the other to pull the meat apart. Return the shredded chicken to the pan, and add the adobo sauce, bay leaf, oregano, and hominy. Bring to a simmer and allow to cook for about 15 minutes.

While the stew simmers, prep your toppings. When the stew is done, season with about a teaspoon of salt. Ladle portions of your stew in to bowls, and top with cabbage, avocado, tortilla chips and radish as you’d like.






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