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Chris Prosperi’s Pozole

pozole recipeChris 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 recipe
Pozole (Mexican Stew)
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Rating: 0
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  • Coursesoup
  • CuisineMexican
Servings
4 people
Servings
4 people
pozole recipe
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.

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