Quick Chicken Pozole

Recipe

Yield: 4-5 Servings

This soup is inspired by Jenny Rosenstrach’s tortilla soup on her excellent blog Dinner: a Love Story, but taken in a very quick, unauthentic pozole direction. It comes together quickly, freezes well and is great for bridging the seasons–warm and comforting, but still light and bright. For a vegan or vegetarian spin, leave out the chicken and add a can of drained and rinsed chickpeas or black beans with the hominy. If you need a gluten free swap, use corn tortillas instead of flour.

3 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
½ tsp dried oregano
1 tablespoon tomato paste
About a pound uncooked chicken (2 breasts or 3-4 thighs) cut into one inch pieces, or any kind of cooked (leftover, or rotisserie chicken, shredded)
5 cups chicken broth, I like Better than Bouillon
1 can hominy, drained and rinsed, I like Goya
Kosher salt to taste
5 large flour tortillas, cut into 1/2-inch-wide-ish strips
4 tablespoons (or big glugs) vegetable oil
Any or all of the following toppings: Sliced avocado, chopped cilantro, sour cream, shredded sharp cheddar, chopped scallions, lime wedges, shredded cabbage, sliced radishes

Instructions

If you have time, a few hours before you plan to cook, put the chicken in a dish or ziploc bag and add enough barbecue sauce to coat. Refrigerate until ready to cook the chicken.

In a medium-large soup pot, over medium heat, add the olive oil. Cook the onions, and garlic in olive oil until onions are slightly wilted, about 3 minutes. Stir in the oregano and tomato paste so it coats everything and let sizzle for a minute or so. If using uncooked chicken, add the pieces to the pot, stirring until they turn opaque. Add the chicken broth. If using rotisserie chicken or already cooked chicken, add it in here along with the rinsed and drained hominy. Bring to a boil then reduce heat and simmer for about 12 minutes, until chicken is cooked through.

Meanwhile, add vegetable oil to a heavy skillet (I like to use my cast iron, but any pan is fine) and turn heat to medium. Fry the tortilla strips in batches until golden and crispy, about 30 seconds a side. A fish spatula is great for fishing them out of the oil. Remove to a paper-towel lined plate and season with salt. Make more than you think you need, they’re so good. Alternatively, you could always use store bought tortilla chips if this step isn’t happening this night.

Ladle soup in bowls and serve along with any or all of the toppings.