Ingredients:

  • 2.5 lbs (1.1 kg) bone-in, skin-on chicken thighs (about 6-8 thighs)
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 tsp (5 ml) dried oregano
  • 1/2 tsp (2.5 ml) ground cumin
  • Salt and freshly ground black pepper, to taste
  • 8 cups (1.9 liters) chicken broth, low sodium preferred
  • 1 (25 oz / 709 g) can hominy, drained and rinsed
  • 1 bay leaf
  • Juice of 1/2 lime
  • Shredded cabbage
  • Thinly sliced radishes
  • Chopped cilantro
  • Diced avocado
  • Lime wedges
  • Crushed tortilla chips or tostadas
  • Dried oregano
  • Hot sauce (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season chicken thighs generously with salt, pepper, oregano, and cumin. Sear the chicken thighs, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear the other side for 3-4 minutes. Remove chicken from pot and set aside.
  2. Add chopped onion to the pot and cook until softened (about 5 minutes). Add minced garlic and cook until fragrant (about 1 minute).
  3. Pour in chicken broth, add the hominy and bay leaf. Bring to a simmer.
  4. Place the seared chicken thighs back into the pot, ensuring they are mostly submerged in the broth. Reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the chicken is cooked through and easily shreds.
  5. Remove the chicken thighs from the pot. Let cool slightly. Shred the chicken, discarding the skin and bones.
  6. Return the shredded chicken to the pot. Simmer for another 15-20 minutes to allow the flavors to meld. Remove bay leaf. Stir in lime juice. Taste and adjust seasonings as needed (salt, pepper).
  7. Ladle the chicken pozole into bowls and garnish generously with your favorite toppings.