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Chicken Pozole Recipe

Chicken Pozole

Recipe courtesy Malo Restaurant

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on October 28, 2012

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    Made this, and the recipe is a good starting point. I adjusted it a bit. I grew up in Mexico and the Pozole I grew up with was topped with radishes, cabbage and lime juice. All in all an OK recipe.

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  • on September 30, 2011

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    Made this last night for my family and some friends. I was pretty nervous because we all know what abuelita's Pozole tastes like so I had to live up to some expectations. Everyone loved it. Used canned Pozole, I added a little extra since I knew the kids would eat more of it. For the chile paste I ended up adding some of the brothe to my blender and blended it until it was smoothe. I didn't have a sieve to use.

    We don't use cilantro with Pozole like some other reviewers stated expecting on the list, could be a regional thing. However I did make sure I had limes and tostadas (tortilla chips on hand for when we ate.

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  • on January 07, 2011

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    This recipe is excellent!!! I did make it my own a little, like using canned hominy. You have to make everything your own and what your family will like. I as well am hispanic and grew up eating Mexican dishes and this recipe is a great base for making some authentic and tasty pazole. Highly recommend this recipe and all the ingredients.

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  • on March 10, 2010

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    This pazole is fabulous! I was impressed by this recipe. I am hispanic and it was good. It does need cilantro and limes. Canned hominy is fine. For a little more depth, I used a variety of dried chillies and a can of tomatoes. Good job Bobby Flay.

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  • on November 16, 2009

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    Where is the cilantro? the tomatoes? the lime? Why put the burden on your followers to try and cook raw nixtmal? Way crazy. Recipe's only OK, but there are much better recipes out there for a chicken pozole. Hard to believe you got this from the true Latinos of L.A. Lived there several years in the 80's, but never got a simplistic recipe such as this, i.e., unless the cooks were too broke to buy the good stuff. - I may be a bit rusty with my espa?ol, but "malo" translates to "bad." Like "bad name for a restaurant" and bad recipe for pozole.

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  • on August 18, 2009

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    didn't make the recipe yet, just looking for good one, but I know that you can't have pozole without squeezing some fresh lime on top, and I'd do without the bay leaf myself, definetely canned hominy's. yummm

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  • on October 02, 2008

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    My family never had Pozole before and I wanted to share this fantastic and crisp soup with them.

    It tasted just like the authentic Pozole I had in CA. I had to add additional stock. Did not have sieve and just put the entire paste in and it was just as good.

    I thought there was a little too much orgeano. The soup is even better the next day. I would recommend making it the night before, if possible.




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  • on November 30, 2005

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    As an avid latin food enthusiast, this dish really took me back. It tastes amazing, the quality is fantastic and is authentic through and through.

    Abuelita? Is that you?

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  • on February 03, 2005

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    Agree with the other review. Canned hominy is the way to go. You're not really making it better by doing that part from scratch, just longer. Excellent taste, a keeper.

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  • on January 23, 2005

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    I wanted to do this right so I bought real hominy cernals. That was a mistake. I followed the recipe but ended up cooking the hominy for hours extra. They were still very tuff, so I blended them up; which ended up not so bad. Best to use can hominy and I even think canned will taste better.

    You might add some cilantro to freshen it up a little.

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