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Tequila Lime Pozole Photo

Tequila Lime Pozole Recipe

Meghan Yager
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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Mexican
Servings 6
Calories 430 kcal

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.

Nutrition

Calories: 430kcalCarbohydrates: 22gProtein: 30gFat: 17gSodium: 912mgSugar: 1g
Keyword Avocados, Chicken, Dinners, Family Meals and Snacks, Limes, Mexican, Soups, Spicy
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