Tequila Lime Pozole is a fresh and light soup with a burst of citrus and a smooth finish. With juicy chicken thighs, hominy, lime juice and a touch of tequila, this soup is fantastic for any time of year. Pair it with margaritas and savor the authentic flavor!
I am not usually a soup person during the summer, but there’s something about this particular soup that is totally crave-worthy even when the weather outside is unbelievably hot.
Pozole is a soup that I hadn’t tasted until I was well into my 20s and had a friend whose mother made it religiously every Sunday, no matter what time of year it was. The moment I indulged in the first spoonful, I was hooked.
I love soups that have a ton of texture to them and pozole doesn’t disappoint when it comes to this. Chicken mixed with roughly chopped charred poblano peppers and hominy give the soup a plethora of flavors and textures to dance over your taste buds.
I particularly love this pozole recipe because it’s not the traditional red pozole. It’s layered with a lot of flavor, but the flavors are light, making the broth taste juicy with every mouthful.
You can really taste the bright acidic flavors from the lime juice, and when paired with smooth, sultry tequila, you’ll see how an added depth is brought out without the soup itself being really heavy.
The one necessary topping for this soup is the avocado. Since the soup is so light, it doesn’t have a creamy element… and that’s where the sliced avocado comes in.
This soup has a nice kick of heat in every bite, so the avocado comes in to relieve some of that heat, as well as adding a creamy element that makes the soup even more indulgent.
Instead of heavy cream as a traditional creamy element, avocado keeps the soup light and fresh so it’s not weighed down.
Pair it with tortilla chips or serve with flour tortillas to soak up every last bit of the liquid. You won’t want to let a single drop go to waste, TRUST ME.
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Tequila Lime Pozole Recipe
Ingredients
- 2 tablespoons Olive Oil
- 1 1/2-2 pounds Boneless Skinless Chicken Thighs cut into 1 to 1 1/2 inch pieces
- 2 teaspoons Mexican Oregano divided
- 2 teaspoons Garlic minced
- 1/2 large Onion diced
- 2 14.5 ounce cans White Hominy drained
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Paprika
- 1/2 teaspoon Ground Cayenne Pepper
- 4 cups Chicken Broth warm
- 2 teaspoons Crushed Red Pepper Flakes
- 2 teaspoons Adobo Sauce from chipotles in adobo
- 2 teaspoons Lime Juice
- 2 ounces Gold Tequila
- 2 large Poblano Pepper
- Avocado sliced
- Lime Wedges
- Fresh Cilantro
- Crushed Tortilla Chips
Instructions
- Heat oil in a large pot over high heat. Once hot, add chicken with 1 tsp oregano and brown the chicken, approximately 5 minutes. Remove the chicken to a plate.
- Reduce heat to medium-high. Add onion, garlic and 1 tsp oregano. Sauté until onion is softened, approximately 3 minutes. Once onions are softened, add hominy, salt, paprika, cayenne pepper, broth, red pepper flakes, adobo sauce, lime juice and tequila.
- Bring the mixture to a boil, and then reduce to a simmer. Cover and simmer for 10 minutes.
- Using two forks, shred the chicken. Return to the soup and bring mixture to a boil. Reduce to a simmer and cook, covered, for 10 minutes.
- While the soup is simmering, add poblanos to a sheet pan and roast under broiler set to high. Broil until charred and bubbling on both sides, approximately 2 minutes per side.
- Remove the stems, skins and seeds from the cooked poblanos. Chop poblanos and add to the soup. Cook for approximately 1 minute.
- Serve immediately with sliced avocado, lime wedges, cilantro and crumbled tortilla chips.
Notes
- if you love your soup REALLY spicy, you can add in more red pepper flakes. I would caution you to start with the indicated amount and taste after simmering for a minute with the poblano peppers.