Traditional Chicken Pozole Soup

This hearty Mexican soup is packed with lean protein from chicken and fiber-rich hominy, making it a satisfying, low-fat meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 whole chicken, skinned and cut into pieces (approx. 880g edible meat) · 1179 kcal in the whole recipe
• 8 cups water
• 1/2 cup onion, chopped · 23 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 4 tablespoons chili powder · 69 kcal in the whole recipe
• 1 can (8 ounces) low-sodium tomato sauce · 42 kcal in the whole recipe
• 1/2 teaspoon dried oregano
• 5 cups canned hominy, rinsed and drained · 370 kcal in the whole recipe
• 3 cups iceberg lettuce, shredded · 21 kcal in the whole recipe
• 1 lime, cut into 6 wedges · 12 kcal in the whole recipe

Method

1. Place the chicken pieces in a large pot, cover with water, and simmer over medium heat for 1 hour.

   

2. Carefully remove the chicken from the pot, shred the meat while discarding the bones, and return the meat to the broth.

   

3. Stir in the chopped onion, black pepper, chili powder, low-sodium tomato sauce, and dried oregano.

   

4. Add the rinsed and drained hominy, then simmer for another 45 minutes until the flavors are beautifully blended.

   

5. Serve hot in bowls, topped with shredded iceberg lettuce and a fresh lime wedge.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.