Pozole Soup


Hominy with RollinGreens Chopped Fajita Chic’Ken for the win with this traditional new Mexican stew. Freshly oven roasted Anaheim chilis and fresh poblanos give this two-chili stew to life with flavor. Perfect for a cold day.

Serves: 4-6 People


For Chopped Fajita Chic’Ken

  • 1 Bag RollinGreens Chopped Fajita Chic’Ken
  • 2 cups water
  • 3 tbsp olive oil

For the Pozole Soup

  • 3 tbsp olive oil
  • 1 onion
  • ½ tsp dried oregano
  • ½ tsp dried marjoram
  • 1 lb. cooked Chopped Fajita Chic’Ken
  • 32 oz. vegetable stock
  • 1- 25 oz. can Hominy
  • 4-6 Anaheim chilies
  • 1 poblano chili
  • 2-3 tsp. Sea Salt



  1. For the Chopped Fajita Chic’Ken bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chopped Fajita Chic’Ken and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Set aside.
  4. For roasting your Anaheim chilies, preheat oven to 420 Degrees F. Wash and cover with oil and salt. Roast for 10-12 minutes or until skins are brown. Remove from oven and place in covered bowl to steam. Let sit for 5-10 minutes and then de-seed and deskin and cut into ½ inch pieces.
  5. For the Pozole soup, in a large pot, heat to medium and add oil and diced onion. Add diced poblano chili and stir. Add dried herbs and stir. Add chopped garlic and cook for 2 minutes and stir.
  6. Add vegetable stock and hominy (strained) and stir. Bring soup up to a boil. Once the soup boils, reduce the heat to low and add in the cooked Chopped Fajita Chic’Ken, and roasted and deseeded and deskinned Anaheim chilies. Stir and cook for 10-15 minutes. Salt, taste, and make sure it has enough salt, might need a touch more to your liking.

-Enjoy Chef Ko


Chopped Fajita Plant-Based CHIC'KEN
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