This recipe came from: http://www.thekitchn.com/recipe-30-minute-chicken-posole-weeknight-dinner-recipes-from-the-kitchn-58823
*Pic 1 - http://www.thekitchn.com/recipe-30-minute-chicken-posole-weeknight-dinner-recipes-from-the-kitchn-58823
Variations from Recipe as Written: I made 1.5x the printed recipe. I also used my own pozole meat marinade (combining ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice), tossed the chicken breasts in it, and refrigerated for approximately 1 hour before cooking it up according to the recipe instructions. Other than that, I followed this one pretty closely.
General Thoughts: I firmly believe that the success or failure of any pozole can depend, in large part, on the garnishes you use to punch up each bowl. And, I certainly had plenty of tasty garnishes on hand (see pic below). But, the base and the foundation (i.e., the protein, the hominy, and the broth) have to be super solid, else even the best garnishes won't be able to save it. That is why I am often not crazy about chicken pozoles, as they typically do not deliver the flavor punch you can get from a properly cooked pork shoulder.
(*A small aside about cooking the chicken... I am usually hell on chicken breasts. I overcook them, seemingly every time, leaving them tough and dry. So, I decided to view a link on the Kitchn site [where this pozole recipe resides], which promised perfectly cooked chicken breasts every time: http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891. I have to tell you, as a guy who is normally chicken-impaired, I was VERY happy with the results; tender, juicy, and tasty! If you often struggle with chicken breasts, give it a try...)
*Pics 2, 3, & 4 - Pictures from when I made it
Surprisingly, this one actually did a pretty good job... It turned out to be hearty (albeit, not quite as hearty as a hefty pork version) and filling, had some decent flavor (helped by the garnishes), and had a great texture profile in each bite. The cumin, coriander, and smoked paprika all came through, but were not overly strong; just enough to give me that "yum, pozole!" feeling. This soup imparted a distinct Mexican flavor and was far superior to any chicken tortilla soup I've ever made at home.
And, the garnishes... oh, the garnishes! SO good... Try some of the garnishes you see in my pic above, try some of the ones listed in the recipe, or choose your own. Get creative! You'll be happier for it...
Finally, this soup was very tasty right off the stove, but it was even better as leftovers the next day. I don't know if it was that the flavors blended better, if the chicken was more tender, or if the hominy was softer, but whatever the combo was, it was a hit.
Potential Improvements? I am not sure much more could have been done to this one, as it stands... Next time, I'd likely kick it up a bit with some additional crushed red pepper or cayenne, and Becky suggested that shredding the chicken could be an improvement, but it was pretty solid as-is.
And, the garnishes... oh, the garnishes! SO good... Try some of the garnishes you see in my pic above, try some of the ones listed in the recipe, or choose your own. Get creative! You'll be happier for it...
Finally, this soup was very tasty right off the stove, but it was even better as leftovers the next day. I don't know if it was that the flavors blended better, if the chicken was more tender, or if the hominy was softer, but whatever the combo was, it was a hit.
Potential Improvements? I am not sure much more could have been done to this one, as it stands... Next time, I'd likely kick it up a bit with some additional crushed red pepper or cayenne, and Becky suggested that shredding the chicken could be an improvement, but it was pretty solid as-is.
Polling the Fam: Nothing beats the slow-cooked flavor of my traditional pork pozole recipe, and this one didn't quite measure up to the Crock Pot Pork Pozole that I tried earlier in this project (Sunday Soup #10; http://soupersleuth.blogspot.com/2016/05/sunday-soup-10-crock-pot-pork-pozole.html), but that is far from grounds to tell you to avoid it. If I was looking for a quick(-ish) pozole fix, and I was trying to stay a little healthier than pork, I would definitely give this one a go again! Becky liked it (she went for seconds), as did Hunter, but both agreed that it could have been a bit more flavorful on its own (the garnishes notwithstanding). And, like me, Hunter loved the leftovers, saying he thought the flavors melded much better overnight.
Verdict: Liked it. (4 stars)
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