Chris Prosperi’s Pozole

Chris Prosperi’s Pozole (Mexican Stew) warmed us during a recent pre-show meal. Many traditional pozole recipes include pork, but Chris’s version features chicken and a cup of chopped chorizo. Hearty and all-together satisfying, make this on the next snow day. You’ll be glad you did.

ON-DEMAND: Listen to Faith and the gang discuss this recipe on The Faith Middleton Food Schmooze®.

Pozole (Mexican Stew)

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• Coursesoup
• CuisineMexican

Servings

4 people

Servings 4 people

Pozole (Mexican Stew) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Coursesoup CuisineMexican Servings 4 people Servings 4 people

Ingredients

• 4 chicken thighs
• 2 cups diced onion
• 2 cups chopped carrots
• 1 cup chopped celery
• 1 cup chopped chorizo sausage
• 2 cups chopped turnips
• 4 cloves garlic
• 1 quart chicken broth
• 1 quart water
• 1 can pozole hominy
• fresh lime, cilantro, shredded cheese and crispy tortilla strips for garnish

Servings: people

Instructions

1. In a large soup pot place the chicken thighs, onion, carrots, celery, chorizo sausage, garlic, and turnips. Pour in the chicken broth and water and bring to a simmer. Simmer for 45-60 minutes. Add the drained pozole. Season with salt and pepper to taste.
2. Place each thigh into a large soup bowl. Ladle the broth and vegetables over the chicken. Garnish with cilantro, cheese, tortilla strips. Serve with lime wedges on the side.