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Lunch / Dinner

Chicken Pozole Chili

Pozole [poh-SOH-leh] is a traditional Mexican stew. It’s also the Spanish word for hominy (right), which is a key ingredient in the recipe.

Makes

8 servings (8 cups)

Total Time

114 hours

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Ingredients

FOR THE SAUCE, SAUTÉ:

FOR THE CHILI, SAUTÉ:

Generally, peppers with rounder tips are milder. Cascabel [KAS-kuh-behl], also called chile bola, work well, as do ancho, pasilla, and guajillo chiles.

Instructions

For the sauce, sauté tomatoes, chopped onion, chiles, smashed garlic, oregano, and 12 tsp. salt in 14 cup oil in a sauté pan over medium heat, 10 minutes.

Add 2 cups broth and tortillas; simmer 20 minutes. Transfer mixture to a blender and purée.

For the chili, sauté sliced onion in 2 Tbsp. oil in a pot over medium heat until softened, 5 minutes.

Stir in minced garlic, chili powder, cumin, coriander, 1 tsp. salt, and cayenne; cook 2 minutes.

Add 3 cups broth, chicken, romaine, hominy, and chile sauce; simmer 10 minutes. Garnish each serving with feta.

Corn tortillas thicken the sauce and provide flavor. Puréed and chilled, the sauce will keep 3–4 days.

Corn tortillas thicken the sauce and provide flavor. Puréed and chilled, the sauce will keep 3–4 days.

Since hominy is canned with lots of salt, be sure to drain and rinse it before stirring into the chili.

Since hominy is canned with lots of salt, be sure to drain and rinse it before stirring into the chili.

Nutritional Facts

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