Grilled Chicken Pozole | Arteflame Recipe
Pozole is a traditional Mexican soup made with hominy, meat, and rich, flavorful broth. For this recipe, we’re putting a twist on the classic by grilling the chicken on the Arteflame grill to add a smoky depth to the dish. While pozole is often made with pork, this grilled chicken version offers a lighter yet equally delicious take. Serve it with a variety of fresh garnishes like radishes, cabbage, and lime for a refreshing, satisfying meal.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (or pork shoulder)
- 1 tablespoon vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 8 cups chicken broth
- 2 (15 oz) cans hominy, drained and rinsed
- 4 dried guajillo chiles (or ancho chiles)
- 1 onion, quartered
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 bay leaves
- Fresh cilantro for garnish
- Lime wedges for serving
Garnishes (Optional):
- Sliced radishes
- Shredded cabbage
- Diced onions
- Fresh cilantro
- Lime wedges
- Crumbled tortilla chips
- Avocado slices
Instructions
1. Fire Up the Arteflame Grill
Light the Arteflame grill by placing three vegetable-oil-soaked napkins under the firewood and igniting them. Wait about 20 minutes until the grill is hot enough to sear the chicken on the center grate.
2. Season and Grill the Chicken
In a small bowl, mix together the chili powder, cumin, smoked paprika, salt, and pepper. Rub the chicken thighs with vegetable oil and season them with the spice mixture. Place the chicken on the center grill grate and sear each side for about 4-5 minutes, until golden brown with a slight char. Move the chicken to the cooler part of the flat top to finish cooking, about 8-10 more minutes until it reaches an internal temperature of 165°F.
3. Prepare the Pozole Broth
While the chicken is grilling, bring the chicken broth to a boil in a large pot (on the side of the grill, if possible). Toast the dried guajillo chiles on the flat top for about 1 minute per side until fragrant. Remove the seeds, soak the chiles in hot water for 10 minutes, then blend them with a bit of water to form a paste.
Add the chile paste, onion, garlic, oregano, and bay leaves to the broth. Simmer for 20 minutes to infuse the flavors.
4. Shred the Chicken and Add Hominy
Once the chicken is cooked through, let it rest for a few minutes. Then, remove the skin and bones, and shred the meat into bite-sized pieces.
Add the hominy and shredded chicken to the broth. Let it simmer for another 10-15 minutes so the flavors meld together.
5. Serve and Garnish
Ladle the pozole into bowls and serve with a variety of garnishes such as sliced radishes, shredded cabbage, cilantro, lime wedges, and diced onions. The fresh toppings give a nice contrast to the rich, smoky broth.
Tips
- Meat Options: If you prefer a more traditional pozole, substitute the chicken with pork shoulder. Grill it the same way, then shred it after cooking.
- Chile Variations: For a spicier broth, add a few dried chile de árbol or ancho chiles to the guajillo blend.
- Vegetarian Option: Omit the meat and use vegetable broth and grilled vegetables like zucchini and poblano peppers.
Conclusion
This grilled chicken pozole on the Arteflame offers a fresh twist on the traditional Mexican soup. The smoky grilled chicken pairs perfectly with the warm, comforting broth and the vibrant garnishes, making this dish perfect for a family meal or a cozy get-together.
5 Variations
- Pork Pozole Rojo: Use pork shoulder instead of chicken and add extra guajillo chiles for a richer red broth.
- Pozole Verde: Make a green version by blending roasted tomatillos, poblano peppers, and cilantro into the broth for a zesty twist.
- Pozole Blanco: Skip the chiles and use a simple, clear broth with garlic and onion, letting the hominy and chicken shine on their own.
- Vegetarian Pozole: Replace the meat with grilled mushrooms or squash, and use vegetable broth for a lighter option.
- Spicy Pozole: Add chile de árbol or serrano peppers for an extra kick of heat.
Best Pairings
- Warm tortillas or tostadas on the side
- Fresh guacamole and salsa
- Mexican rice
- A crisp Mexican lager or agua fresca
- Chips with roasted tomatillo salsa
