Chicken And Chorizo Pozole Recipes

Steps:

• Heat the olive oil in a large pot over medium heat until the oil begins to smoke. Add the onions, garlic, chorizo and chili powder and cook until the onions are translucent and the pork is cooked, 4 to 5 minutes.
• Add the chicken stock, crushed tomatoes and hominy and bring to a simmer.
• Cut the chicken breasts into very thin slices. Place in a bowl with a pinch of salt and the lime juice. Mix together and let sit until the broth comes up to a simmer. Add the chicken to the soup and continue to simmer until cooked through, about 5 minutes. Season with salt.
• Serve the soup in bowls topped with the shredded cabbage, shaved radish and jalapeno, sliced avocado, fresh lime wedges and cilantro.

Steps:

• Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened. Stir in the pimientos, salt, cumin, chili powder and red chile flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and fry until the color deepens, about 1 minute. Add the chicken stock, shredded chicken, hominy and crushed tomatoes. Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Remove from the heat and juice the halved lime into the soup. Taste and adjust the seasonings.
• To serve, add some of the shredded cabbage to the bottom of a soup bowl and ladle over the hot soup. Garnish the top with cilantro, radish, avocado, sour cream and hot sauce. Serve with limes wedges on the side.