Brothy Chicken Soup With Hominy and Poblano

Name: Brothy Chicken Soup With Hominy and Poblano
Total time: 30 min
Yield: 4 servings
Cuisine: american, mexican
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, finely chopped; 1 large poblano chile, deseeded and finely chopped; 3 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon dried oregano, preferably Mexican oregano; 1/2 teaspoon red-pepper flakes (optional); Kosher salt and black pepper; 6 cups homemade or store-bought low-sodium chicken stock; 3/4 pound boneless, skinless chicken thighs; 1 (15-ounce) can hominy, drained and rinsed, or 2 cups cooked rice; 1 lime, quartered, for serving; Crumbled tortilla chips, thinly sliced radishes, diced avocado, roughly chopped cilantro, thinly sliced scallions or sour cream, for garnishing

By Colu Henry

Updated Jan. 21, 2020

Brothy Chicken Soup With Hominy and Poblano — David Malosh for The New York Times. Food stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 5(831)
Comments: Read comments

This vibrant, hearty weeknight chicken soup is reminiscent of pozole, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.

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Ingredients

Yield:4 servings

3tablespoons olive oil
1large yellow onion, finely chopped
1large poblano chile, deseeded and finely chopped
3garlic cloves, finely chopped
1teaspoon ground cumin
1teaspoon ground coriander
½teaspoon dried oregano, preferably Mexican oregano
½teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
6cups homemade or store-bought low-sodium chicken stock
¾pound boneless, skinless chicken thighs
1(15-ounce) can hominy, drained and rinsed, or 2 cups cooked rice
1lime, quartered, for serving
Crumbled tortilla chips, thinly sliced radishes, diced avocado, roughly chopped cilantro, thinly sliced scallions or sour cream, for garnishing

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.
Step 2
Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.
Step 3
Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.
Step 4
Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.

Ratings

5 out of 5

831 user ratings

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Comments

H in SF5 years ago

As a Mexican American I’m confused why this wasn’t named called what it really is . . . pozole. That being said, this recipe lacks depth. It needs more spice, more fat, more flavor. I recommend using chicken thighs with the skin on and removing the skin before shredding. I also added juice of 1/2 a lime (maybe more) and a bit of cayenne pepper in place of the chili flakes and it helped. My two cents - you’re better off using an authentic pozole recipe than this one.

Keels4 years ago

I always read other cooks notes. I doubled the cumin, coriander and oregano. Used bone in skin on thighs and removed skin after cooking. Two cans of hominy. The extra fat from the chicken skin allowed for additional lime...I added the juice of two limes at the end of cooking. All condiments except sour cream. Delicious! Will definitely make again! Thanks for all who comment when cooking NYT recipes. You are good guides.

Carajo5 years ago

Really liked this soup. Made it the first time following the recipe, except I used bone-in skinless chicken, and cooked it a little past 20 minutes, then cooled it in the broth for about an hour before shredding. I think it cured my cold!

Amy3 months ago

Good soup, comes together very easily. Not as flavourful as a traditional pozole, but much quicker.

Wendy3 months ago

Delicious base recipe - I added canned pinto beans, a can of diced tomatoes, doubled the spices and hominy. Used 8 cups of chicken broth. Lime is essential condiment along with cilantro, shredded cheese (Monterey Jack), radishes and green onion. Cabage would be a nice addition - I had none on hand. This will be a regular for us. Delicious .

Megan3 months ago

Agreed with other reviews this needs double the dry spices and juice of 2 limes. Tasty!

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