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Latino Pozole with Matzah Balls

By Bonnie Saul Wilks, MJBI Staff Writer

Pozole is a popular Latino soup traditionally made with pork and hominy, but this Jewish fusion version is made with chicken and the addition of matzah balls. Jewish people have been very successful at adapting local cuisine according to their families’ Jewish traditions and treasured recipes. This is a great fusion and a crowd-pleasing dish that can be used at Passover or any time you want the comfort of matzah ball soup with a Latino flair.

Latino Pozole with Matzah Balls


  • 3 Tbsp. oil
  • 1 lb. chicken thighs, cubed bite-size
  • 1 cup onion, chopped
  • 2 tsp. garlic, minced
  • 5 cups chicken broth
  • 1 (14.5 oz.) can mild red enchilada sauce
  • 1 (4.5 oz.) can chopped green chilies
  • 1 tsp. each ancho chile powder, chili powder, cumin
  • ½ tsp. each Mexican oregano, paprika
  • 1 (15.5 oz.) can white hominy, drained
  • 1 Tbsp. lime juice
  • ⅓ cup fresh cilantro, chopped


1. Heat oil in large pot on medium heat. Add chicken, onion, and garlic. Sauté 3-4 minutes, browning on all sides.

2. Stir in broth, enchilada sauce, green chilies, and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes.

3. Add hominy. Cover and simmer 10 minutes.

4. Stir in lime juice and cilantro.


Matzah Balls

Use a standard box of matzah ball meal mix. Follow directions but add 1/2 tsp. paprika and 2 tsp. lime zest to the mix. Add the formed balls after they have been cooked in hot water according to the package directions and drop into the pozole.


Garnish with chopped cilantro, shredded cabbage, and shredded radishes. This is the ultimate Latino/Jewish comfort food!