In January 2017, I posted a similar recipe for this popular Mexican dish made with hominy – essentially a specially dried corn. While we thoroughly enjoyed that recipe, I did find it time consuming. If you are fortunate to have a grocery store which carries Mexican products you can find this on the shelves in a can, as I was fortunate to locate.
Sometimes one just wants to put a hot meal on the table with a minimum of preparation! Since we had a Costco leftover rotisserie chicken available, this was quick! Shred the chicken. Heat the pozole in a large saucepan over medium heat with the chicken added in.
While it is heating, slice up an avocado, set out some sour cream, slice two or three radishes, chop up a bit of cilantro, some shreds of cabbage if you have some?
When the pozole is thoroughly heated, pour into large soup bowls and garnish with the sour cream, radishes, cilantro and avocado. You can add a few tortilla strips if you have them for some added crunch.
Quick and Easy Mexican Red Pozole
- 1 large can La Costena pozole rojo
- 1 cup shredded cooked chicken or pork or turkey
- 2 or three radishes sliced
- Cilantro chopped
- Sour cream
- 1 avocado diced
- Tortilla strips
- Shredded cabbage (optional)