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Playing Chorizo-Zucchini Pozole with Chipotle


  • 1 package smoked chicken chorizo, preferred brand Aidell’s, casings removed and diced
  • 2 medium zucchini, diced
  • 1 cubanelle or green bell pepper, seeded and chopped
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 2 tablespoons thyme leaves, chopped
  • 1 bay leaf
  • Salt and pepper
  • 3 tablespoons puréed chipotles in adobo
  • 1 14-ounce can hominy
  • 1 14-ounce can diced tomatoes with green chilies
  • 1 quart chicken stock
  • 1 rounded teaspoon honey or light agave
Your choice of toppings
  • Crispy baked tortilla strips
  • Shredded Chihuahua, Monterey Jack or Pepper Jack cheese
  • Lime wedges
  • Mexican crema
  • Diced avocado dressed with a little lemon juice
  • Sliced radishes
  • Cilantro leaves
  • Poached eggs


Serves: 4


Heat a Dutch oven or soup pot over medium-high heat, add chorizo and stir 2 minutes. Add zucchini and peppers, celery, onion, garlic, cumin, thyme, bay, salt and pepper, and partially cover. Cook 10-15 minutes to tender then add in chipotles, hominy, tomatoes, stock and honey or agave. Bring to a boil and simmer a few minutes for flavors to combine.
To serve, I like to line a bowl with tortilla strips, sprinkle them with cheese, pour posole over the tortillas then squirt a little lime juice and top with a few radish slices, a couple of pieces of diced avocado, a few cilantro leaves, a dollop of Crema then finally a poached egg to stir into soup. Wow!