Brothy Chicken Soup With Hominy and Poblano Recipe (2024)

As a Mexican American I’m confused why this wasn’t named called what it really is . . . pozole. That being said, this recipe lacks depth. It needs more spice, more fat, more flavor. I recommend using chicken thighs with the skin on and removing the skin before shredding. I also added juice of 1/2 a lime (maybe more) and a bit of cayenne pepper in place of the chili flakes and it helped. My two cents - you’re better off using an authentic pozole recipe than this one.

I always read other cooks notes. I doubled the cumin, coriander and oregano. Used bone in skin on thighs and removed skin after cooking. Two cans of hominy. The extra fat from the chicken skin allowed for additional lime...I added the juice of two limes at the end of cooking. All condiments except sour cream. Delicious! Will definitely make again! Thanks for all who comment when cooking NYT recipes. You are good guides.

Really liked this soup. Made it the first time following the recipe, except I used bone-in skinless chicken, and cooked it a little past 20 minutes, then cooled it in the broth for about an hour before shredding. I think it cured my cold!

I really enjoy the ease and nurturing quality of this soup and make it regularly. Though some argue it should be called pozole, I believe that this particular recipe is meant to be lighter and brothy-er.

Added an extra 1/2 teaspoon cumin for depth and spice and substituted canned corn since that’s what I had on hand. It was clean, substantial, and a huge hit. Recommend serving with lime, radish and cilantro as suggested.

Super easy and yummy. We like spicy but could not taste the poblano, next time I will use 2 or more. I would definitely not add more fat as some people would like; the lightness of it was what made it good. Crunched up tortilla chips made it even better.

I went with two poblanos (next time I'll do three), and charred and removed the skin before dicing. I also used bone-in skin-on thighs, seared them on both sides, before moving on to the sweating the onions and poblanos. I took off the skin before finishing the thighs in the broth with the juice of a lime, and I let the whole thing simmer for about an hour before shredding the meat. Next time, I'll also bump up the cumin and coriander and give it a few shots of jalapeno hot sauce.

Quick and easy. While not as flavorful compared to a more traditional pozole, this is a nice option to offer family and guests who prefer less spicy flavor profiles.

This was SO good that I made it twice in one week. We loved it! It’s easier than my own delicious chicken soup and very different. I decided to add an additional poblano pepper diced that I had blackened over flame and also used more chicken and more stock. Also added half a jalapeño diced. The toppings really make the soup layered in texture and add depth. Mmm.

Made in my crockpot exactly as written, except cooked over 3 hours. Served with salad, it made a perfect dinner; hubby loved it and it will stay in rotation.

Doubled the cumin, used large can of hominy, and added juice of one lime plus one cut up for garnish. This was a big hit!

Delish! Homemade broth and some garnishes are key.

This was really nice, light and quick to make. When I make it again, i will probably add some celery along with the onion and poblano. The toppings really add a lot.

This was good with embellishments mainly following what other commenters have said: up the spices, garlic, hominy, and add more veggies such as carrot and celery. I also added spinach and plan to make another batch adding some zucchini or corn. I used chicken breast, mix of homemade stock and some jarred bone broth. This was mighty tasty and easy. And my husband liked it so I know it was good.

I added extra lime and hominy- I also used a little extra oil. Don’t skimp on the tortilla strips or cilantro!

This was good but the chicken pieces were not so appetizing, visually and texturally. Maybe I’ll brown them first or use breasts next time? Otherwise it was a pretty satisfying soup. My store only had a big can of hominy (24 oz?) so used all that and I’m glad I did. Ate with avocado cubes (which I didn’t like btw), sliced radish, pickled jalapeños (yes!!), chopped cilantro and crumbled tortilla chips. Lime juice is a must!

I was all set for this recipe until I read the notes… I had boneless, skinless thighs and that’s what I was going to use. Instead of switching out the chicken thighs I decided I would use a homemade broth, charring an onion and star anise. Once starting the soup, I added some tomatillos which made the broth velvety and tangy. Served with homemade avocado/ tomatillo salsa for the chips, this soup was a home run!

Tripled the amount of herbs and added dried mint and cilantro. Made for a rich and interesting "main" course for a light dinner. Also added some fresh tomato in the last five minutes. Next time will add some jalapeno too. Did half rice and half pozole (because my son does not like pozole). Rice was too bland for my tastes. If you are avoiding the pozole, I would suggest trying small vermicelli. Garnish of chopped red onions and fresh cilantro worked well.

If you want pozole then make it but if you want a tasty, lighter, faster soup with Mexican flavors then this is a good recipe to try.

Recipe turned out perfect. We topped it with crushed Santitas, lime, cilantro & radishes. Salió impecable.