The Millennial Chef

Healthy Chicken Pozole


1 tablespoon of coconut oil

1 small to medium white onion, diced

1 jalapeno, seeds and membrane removed, diced

2 poblano peppers, seeds removed, diced

2 small yukon gold potatoes, cubed

3 cloves of garlic, minced

1 tablespoon of chili powder

1/2 tablespoon of cumin

1/2 teaspoon of cayenne

1 teaspoon of oregano, dried or fresh

1 8 oz can of green chilies

1 15 can of fire roasted tomatoes

2 15 oz cans of hominy, rinsed and drained

1 rotisserie chicken, whichever meat you like removed, shredded or cubed

6 cup of low sodium chicken stock

1 lime, juice and zest

1 tablespoon of cilantro, chopped

Salt and pepper, to taste


Lime wedges



Fresh tomatoes


Pickled jalapenos

Greek yogurt (or sour cream)

Serving size- 4-6


  1. Start by taking out a large pot and melting down your coconut oil on medium heat. Then add in the onion, jalapeno, poblano peppers and potatoes. Season with salt and pepper. Then add in the chili powder, cumin, cayenne and oregano. This matches my palate, but you can go heavier or lighter on any of these spices. Saute for about 4-5 minutes or until the vegetables soften. Then, add in your canned green chilies, fire roasted tomatoes, and hominy. Combine and season with more salt and pepper. Then, add in the chicken meat from the rotisserie chicken and 6 cups of chicken stock. Squeeze in some lime juice, along with its zest and then add in the cilantro. Combine everything and bring up to a boil, then down to a simmer and cook for 30-45 minutes.
  2. To serve, fill up a bowl with your delicious pozole and top with avocado, radish, tomatoes, cilantro, pickled jalapenos, and a little spoon of Greek yogurt! Goodbye cold!

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