Chicken and Rice Pozole

Chicken and Rice Pozole

  • Servings: 4
  • Total Time:


  • 1 small 4.5 oz. can green chilis
  • 6 cups chicken stock
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon oregano
  • 1.5 teaspoons cumin
  • 2-3 teaspoons chili powder
  • 1 (15 oz.) can white hominy, drained and rinsed
  • 1/3 cup Royal® Basmati rice
  • 2 cups shredded chicken breast
  • salt and pepper
  • For serving:
  • 2 limes cut into wedges
  • Tortilla chips
  • Sliced romaine lettuce
  • Cilantro
  • 4 radishes thinly sliced
  • Avocado, sliced
  • Chopped white onion


  1. Place green chilies and 1/2 cup chicken stock in a food processor and blend until smooth. Set aside.
  2. Heat olive oil in a pot over medium heat. When hot add minced onions, and garlic. Saute for 3 minutes until the onions become translucent and the garlic is fragrant. Add oregano, cumin and chili powder and cook 1 minute longer.
  3. Add the chili puree to the pan, then add in the hominy, and remaining chicken stock. Bring soup to a boil. Reduce heat and simmer about 15 minutes until Royal® Basmati Rice is cooked through. Add in shredded chicken. Taste for seasoning.
  4. Ladle soup into bowls and add on toppings such as tortilla chips, cilantro, radishes, avocado, and onion.