Atole de Grano with Roasted Chicken, Poblano Peppers, and Hominy Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
