By zp7op | Contributor
If winter evenings have you stuck in a dinner rut, turn up the heat in the kitchen with beloved family recipes that everyone can anticipate. Banishing the chill can begin with a cozy blanket and soul-soothing food that warms you from within.
Soup is a wintertime essential due to its ease, and you can elevate your next cozy night with Mexican-inspired ingredients. Transforming soup night begins with Cacique Foods, one of the leading authentic Mexican food brands in the country, encouraging friends and family to share genuine moments while enjoying real flavors.
This Smoky Chorizo and Chicken Pozole is built on the bold, hearty, and spicy flavor of Cacique’s Pork Chorizo paired with handcrafted Homestyle Salsa. The crumbly, creamy texture and fresh milk flavor of Queso Fresco provide the ideal finishing touch, making this soup a perfect way to warm up weeknights with just the right kick.
For a tasty side that pairs well with various main dishes while infusing some Mexican flair, try Mexican Loaded Mashed Potatoes. This recipe is a classic favorite, enriched with bacon and Pork Chorizo for a meaty dish that will surely become a staple on your menu.
Additionally, for an added creamy richness, it incorporates Cacique Crema Mexicana – a versatile table cream with a neutral, fresh flavor that is perfect for softening spice – along with Oaxaca, a semisoft cheese with a mild, buttery taste.
Smoky Chorizo and Chicken Pozole
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 6-8
2 tablespoons olive oil
1 large white or yellow onion, finely chopped
1 teaspoon kosher salt, plus additional, to taste (optional)
1 package (9 ounces) Cacique Pork Chorizo
2 teaspoons smoked paprika
1 teaspoon dried Mexican oregano
1 container (16 ounces) Cacique Medium Homestyle Salsa
1 quart chicken stock
2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced
1 can (25 ounces) white hominy, drained and rinsed
1 lime, cut into wedges
3/4 cup crumbled Cacique Ranchero Queso Fresco
1/2 cup chopped cilantro
In a large, heavy pot over medium heat, warm the oil. Set aside 1/4 cup of onion for garnish; add the remaining onion to the pot and season with salt. Cook until translucent, approximately 5 minutes.
Raise the heat to medium-high; add the pork chorizo and break it apart with a spoon. Allow the chorizo to cook undisturbed until it is deeply browned and thoroughly cooked, about 3-5 minutes. Add smoked paprika and oregano; cook for another 30 seconds, or until fragrant.
Add the salsa to the pot, scraping up any browned bits from the bottom. Bring to a simmer for 1-2 minutes, letting it thicken slightly, then add the stock and bring it back to a simmer.
Stir in the diced chicken and hominy. Lower the heat to medium and cook for 8-10 minutes until the chicken is cooked through. Taste and adjust seasoning with more salt if needed. Remove from heat.
Serve bowls of pozole topped with reserved onion, lime wedges, crumbled queso fresco, and chopped cilantro.
Discover more comforting recipes at caciquefoods.com.
