Lightened Ground Chicken Pozole Recipe

The First Bite That Hooked Me

The steam rose from the bowl, carrying the smoky scent of chipotle and garlic. I took one spoonful—warm, tangy, with a hint of heat. The crunch of radishes and creaminess of avocado made it perfect. Ever wondered how you could turn a simple soup into something unforgettable? That first bite made me a pozole fan for life. Now, I make it weekly—it’s that good.

My Pozole Kitchen Blunder

My first try, I forgot to strain the chicken fat. The soup was greasy, but I fixed it with extra lime and cabbage. Home cooking teaches us to adapt, not panic. Now I know—small steps matter. What’s your biggest kitchen oops? Share below!

Why This Pozole Shines

– The chipotle sauce adds smoky depth without overpowering. – Hominy gives a chewy contrast to the tender chicken. Which flavor combo surprises you most? Is it the tangy tomatoes with creamy avocado? Try it and see!

A Bowl Full of History

Pozole dates back to Aztec times, often made for special events. It’s a staple in Mexican homes, especially for celebrations. *Did you know hominy is corn treated with limewater?* This step unlocks its unique texture. What’s your favorite dish with deep roots? Tell me in the comments!

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 Tablespoon
Yellow onion	1 small or medium	Finely chopped
Salt	½ teaspoon
Ground chicken	1 pound
Garlic	2 cloves	Minced
Mexican-style diced tomatoes (like Rotel)	1 (10 oz) can
Reduced sodium chicken broth	3 Cups	Can also use regular or bone broth
Hominy	1 (15 oz) can
Chipotle sauce	1 Tablespoon
Oregano	2 teaspoons	Regular or Mexican
Fresh toppings of choice	As needed	Shredded cabbage, radishes, cilantro, onions, lime, avocado, queso fresco

How to Make Lightened Ground Chicken Pozole

Step 1 Heat oil in a Dutch oven over medium-high. Add onions and salt. Cook until soft, about 3-5 minutes. Stir often to avoid burning. Step 2 Add ground chicken, breaking it into small bits. Cook until browned, 5-7 minutes. Drain excess fat for a lighter dish. Step 3 Toss in garlic and cook 30 seconds. It should smell amazing but not burn. *Fun fact: Burnt garlic turns bitter fast.* Step 4 Add tomatoes, scraping the pan to lift browned bits. This adds deep flavor. (Hard-learned tip: Don’t skip the scraping step!) Step 5 Pour in broth, hominy, chipotle sauce, and oregano. Bring to a low boil. Then simmer uncovered for 10 minutes. Step 6 Ladle into bowls and top with fresh fixings. Cabbage and radishes add crunch. Lime wedges brighten every bite. What’s your must-have pozole topping? Share below! Cook Time: 23 minutes Total Time: 30 minutes Yield: 4 servings Category: Dinner, Soup

3 Twists on Classic Pozole

Vegetarian Swap chicken for mushrooms and veggie broth. Keep the hominy for heartiness. Top with avocado for creaminess. Spicy Double the chipotle sauce. Add jalapeños with the onions. Finish with hot sauce for extra kick. Seasonal Use butternut squash in fall. Swap hominy for white beans in summer. Garnish with pomegranate seeds in winter. Which twist would you try first? Vote in the comments!

Serving & Sipping Ideas

Pair pozole with warm corn tortillas or crispy tortilla chips. A side of black beans rounds it out. Drink it with a cold Mexican lager or a tart limeade. Both cut through the rich broth perfectly. Which would you choose tonight—beer, limeade, or something else?

Storing and Reheating Your Pozole

Let’s talk leftovers. This pozole keeps well in the fridge for 3 days. Just cool it first. Freeze portions for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stove with a splash of broth. *Fun fact: Hominy gets creamier when reheated!* Batch-cooking tip: Double the recipe. Freeze half before adding toppings. Why this matters: Meal prep saves busy nights. Ever tried freezing soups? Share your tricks below!

Pozole Pitfalls and Easy Fixes

Too watery? Simmer longer uncovered. Broth too mild? Add extra chipotle sauce. Chicken crumbles too big? Break them up with a wooden spoon. Why this matters: Small tweaks make big flavor wins. My neighbor once added double garlic—game changer! Stuck on a step? Ask away in the comments. What’s your go-to soup fix?

Your Pozole Questions, Answered

Q: Is this gluten-free? A: Yes, if your broth and chipotle sauce are gluten-free. Check labels. Q: Can I make it ahead? A: Absolutely. Flavors deepen overnight. Add toppings fresh. Q: Swaps for hominy? A: White beans work. Texture changes, but still tasty. Q: How to scale up? A: Double everything but salt. Adjust to taste later. Q: Best topping combo? A: Mine’s cabbage, radishes, and lime. Try your own mix!

Let’s Dish About Your Bowl

Nothing beats sharing food joy. Tag @SavoryDiscovery on Pinterest with your pozole pics. Did you tweak the recipe? Tell us how! Happy cooking! —Elowen Thorn.