Atole de Grano with Roasted Chicken, Poblano Peppers, and Hominy Recipe

Introduction

Atole de Grano is a comforting Mexican dish featuring a rich, creamy corn base combined with tender roasted chicken and caramelized poblanos. This hearty meal brings together savory flavors and satisfying textures, perfect for a cozy lunch or dinner.

Ingredients

• 6 cups chicken stock
• 1 1/2 teaspoons salt, plus more to taste
• 3/4 cup (95 grams) masa harina, preferably white or yellow
• 1 (15-ounce) can hominy, drained and rinsed
• 1 cup fresh or frozen corn, thawed if frozen
• 3 tablespoons extra-virgin olive oil
• 2 large poblano chiles, stemmed, seeded, and thinly sliced
• ½ medium yellow or sweet onion, thinly sliced
• 3 garlic cloves, chopped
• 2 cups shredded roasted chicken (about ½ rotisserie chicken)
• Crushed chicharrones, hot sauce, and lime wedges, for serving

Instructions

1. Step 1: In a large saucepan, bring the chicken stock and 1 1/2 teaspoons salt to a boil over medium-high heat. Slowly whisk in the masa harina, whisking constantly to avoid lumps. Continue whisking until the mixture thickens and no clumps remain.
2. Step 2: Let the mixture boil for 5 minutes, whisking occasionally to cook out the raw masa flavor.
3. Step 3: Add the hominy to the pot. Use a potato masher to crush most of the kernels against the bottom of the pot, creating a coarse texture.
4. Step 4: Stir in the corn and bring the mixture back to a boil. Cook, stirring occasionally, until thick and creamy, about 5 minutes more. Taste and adjust salt as needed.
5. Step 5: While the corn mixture cooks, heat the olive oil in a medium skillet over medium-high heat. Add the poblano slices, onion, garlic, and a pinch of salt if desired. Cook, tossing occasionally, until the vegetables are tender and caramelized, about 7 to 9 minutes.
6. Step 6: Push the vegetables to one side of the skillet, leaving space on the other side. Remove the pan from heat and add the shredded chicken to the empty side. Toss frequently, keeping chicken and vegetables separate, until the chicken is warmed through, about 3 minutes.
7. Step 7: Serve the atole in large, wide bowls topped with the caramelized vegetables, warm shredded chicken, crushed chicharrones, a drizzle of hot sauce, and a squeeze of fresh lime.

Tips & Variations

• For a smoky flavor, roast the poblano chiles directly on a flame before slicing.
• Use homemade chicken stock for deeper flavor and richness.
• Substitute shredded turkey or pork for chicken if desired.
• Add a pinch of smoked paprika or chipotle powder to the vegetable sauté for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of chicken stock or water to loosen the mixture while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make atole de grano vegetarian?

Yes, replace the chicken stock with vegetable stock and omit the chicken. You can add extra beans or sautéed mushrooms for protein and heartiness.

What is the best way to serve atole de grano?

Serve it hot in wide bowls topped with caramelized vegetables, shredded chicken, and garnishes like crushed chicharrones, hot sauce, and fresh lime to brighten the flavors.

Atole de Grano with Roasted Chicken, Poblano Peppers, and Hominy Recipe

Print Recipe

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4.9 from 108 reviews

A comforting and hearty Mexican soup known as Atole de Grano, combining the creamy texture of masa harina and hominy with tender roasted chicken, caramelized poblano peppers, onions, and garlic. This traditional dish is perfect for a warming meal, garnished with crunchy chicharrones, zesty lime, and spicy hot sauce.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Soup Base

• 6 cups chicken stock
• 1 1/2 teaspoons salt, plus more to taste
• 3/4 cup (95 grams) masa harina, preferably white or yellow
• 1 (15-ounce) can hominy, drained and rinsed
• 1 cup fresh or frozen corn, thawed if frozen

Vegetables and Toppings

• 3 tablespoons extra-virgin olive oil
• 2 large poblano chiles, stemmed, seeded and thinly sliced
• 1/2 medium yellow or sweet onion, thinly sliced
• 3 garlic cloves, chopped

Protein

• 2 cups shredded roasted chicken (from about 1/2 rotisserie chicken)

Garnishes

• Crushed chicharrones
• Hot sauce
• Lime wedges

Instructions

1. Prepare the soup base: In a large saucepan over medium-high heat, bring the chicken stock and 1 1/2 teaspoons salt to a boil. Whisk in the masa harina slowly, ensuring no clumps remain. Continue boiling and whisking occasionally for 5 minutes to remove the raw masa flavor and thicken the mixture.
2. Add the hominy and corn: Stir in the drained hominy. Use a potato masher to coarsely crush most of the hominy kernels at the bottom of the pot. Add the fresh or thawed corn, return to a boil, and cook, stirring occasionally, until the mixture thickens and becomes creamy, about 5 more minutes. Season with additional salt if needed.
3. Caramelize the vegetables: Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sliced poblanos, onion, garlic, and a pinch of salt if desired. Cook, tossing occasionally, until the vegetables are tender and caramelized, about 7 to 9 minutes.
4. Warm the chicken: Push the cooked vegetables to one side of the skillet. Remove the pan from heat and add the shredded chicken to the empty side. Toss frequently, keeping the chicken and vegetables separate, until the chicken is warmed through, about 3 minutes.
5. Assemble and serve: Ladle the creamy atole de grano into large wide bowls. Top each serving with the caramelized vegetables, warm shredded chicken, crushed chicharrones, a drizzle of hot sauce, and a squeeze of fresh lime juice to taste.

Notes

• For best flavor, use homemade or high-quality store-bought chicken stock.
• If you prefer a spicier dish, retain some of the poblano seeds or add additional hot sauce when serving.
• Masa harina thickens as it cooks; whisk continually when adding to the boiling stock to prevent clumping.
• This dish can be adapted for vegetarians by omitting the chicken and stock and using vegetable broth instead.
• Leftover atole de grano thickens upon standing; thin with a little additional stock or water when reheating.

Keywords: Atole de Grano, Mexican Soup, Hominy Soup, Masa Harina Recipes, Roasted Chicken Soup