Smoky Chorizo and Chicken Pozole
WHAT YOU NEED
- 2 tablespoons olive oil
- 1 large white or yellow onion, finely chopped
- 1 teaspoon kosher salt
- 1 (9-ounce) package Cacique Pork Chorizo
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano, preferably Mexican
- 1 (16-ounce) container Cacique Medium Homestyle Salsa
- 1-quart chicken stock
- 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced
- 1 (25-ounce) can white hominy, drained and rinsed
- 1 lime, cut into wedges
- ¾ cup crumbled Cacique Ranchero Queso Fresco
- ½ cup chopped cilantro
HOW TO MAKE IT
- In a large, heavy pot, heat the oil over medium heat. Reserve ¼ cup onion for garnish; add the remainder to the pot and season with salt. Saute for about 5 minutes, until translucent.
- Increase the heat to medium-high, add the Cacique Pork Chorizo, and break it apart with your spoon; allow to cook undisturbed until it is deeply browned and cooked through, 3 to 5 minutes. Add the smoked paprika and oregano and cook for 30 seconds, until fragrant.
- Pour in the Cacique Medium Homestyle Salsa and scrape up the browned bits from the bottom of the pan. Bring to a simmer for a minute or two, allowing it to thicken slightly, then add the stock and bring to a simmer again.
- Stir in the diced chicken and canned hominy. Decrease the heat to medium and cook for 8 to 10 minutes or so, until the chicken is cooked through. Taste and season with more salt if needed. Remove from heat.
- Serve bowls of pozole with diced onion, lime wedges, crumbled Cacique Ranchero Queso Fresco, and chopped cilantro.
