Tequila Lime Pozole

Print Save Tequila Lime Pozole Recipe Embed Ingredients 2 tablespoons Olive Oil 1 1/2-2 pounds Boneless Skinless Chicken Thigh, cut into 1 to 1 1/2 inch pieces 2 teaspoons Mexican Oregano, divided 2 teaspoons Garlic, minced 1/2 large Onion, diced 2 14.5 ounce cans White Hominy, drained 1/2 teaspoon Kosher Salt 1 teaspoon Paprika 1/2 teaspoon Cayenne Pepper 4 cups Chicken Broth, warm 2 teaspoons Crushed Red Pepper Flakes 2 teaspoons Adobo Sauce, from chipotles in adobo 2 teaspoons Lime Juice 2 ounces Gold Tequila 2 large Poblano Peppers For the Garnish: Avocado, sliced Lime Wedges Fresh Cilantro Crushed Tortilla Chips Directions Heat oil in a large pot over high heat. Once hot, add chicken with 1 tsp oregano and brown the chicken, approximately 5 minutes. Remove the chicken to a plate. Reduce heat to medium-high. Add onion, garlic and 1 tsp oregano. Sauté until onion is softened, approximately 3 minutes. Once onions are softened, add hominy, salt, paprika, cayenne pepper, broth, red pepper flakes, adobo sauce, lime juice and tequila. Bring the mixture to a boil, and then reduce to a simmer. Cover and simmer for 10 minutes. While the soup is simmering, add poblanos to a sheet pan and roast under broiler set to high. Broil until charred and bubbling on both sides, approximately 2 minutes per side. Remove the stems, skins and seeds from the cooked poblanos. Chop poblanos and add to the soup. Cook for approximately 1 minute. Serve immediately with sliced avocado, lime wedges, cilantro and crumbled tortilla chips.   Notes if you love your soup REALLY spicy, you can add in more red pepper flakes. I would caution you to start with the indicated amount and taste after simmering for a minute with the poblano peppers. Recommended Le Creuset 7-quart Stainless Steel Stockpot Wusthof Classic Serrated Utility Knife 360 Bakeware Jelly Roll Pan via Food Fanatic https://ift.tt/2MUx0qa Food Fanatic