Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce

This meal is perfect if you’re looking to use some leftover chicken and love a bit of jalapeno and pablano heat! If you don’t have time to make your own chicken stock, you can always use store-bought stock. 


  • Chicken, pre-cooked
  • 5 poblano peppers
  • 7 tomatillos, outer-layer peeled
  • 3 jalapenos
  • 4 cloves garlic
  • Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce
  • Two 32 oz cans of white hominy


  • Angel hair coleslaw, shredded
  • Cilantro, roughly chopped
  • Radishes, diced
  • 1 lime, sliced
Bite Size Nachos


Place your chicken in a large pot and cover with water. Set on stove over medium-high heat. Boil to make chicken stock.

While water is heating up, pre-heat your oven to 350 degrees Fahrenheit. Cover a medium-large baking sheet with foil. Place your poblanos and tomatillos on the sheet. Roast these in your oven until they have charred on one side, then carefully flip peppers and tomatillos and return to the oven. Once charred on both sides, remove from oven.

Add your roasted poblanos and tomatillos to a blender or food processor and give them a quick blend. Add 4 whole cloves of garlic, a dash of salt, and your roasted jalapenos and blend again.

At this point, you should be able to remove your chicken and bones from your pot, leaving only the stock in the pot. Add your pepper mixture to the chicken stock. Stir vigorously to combine. Add half a bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce and stir again.

Strain your 2 cans of hominy and add to the stock mixture. Stir and bring to a boil.

While waiting for the mixture to boil, debone your chicken. Once boiling, add chicken to the broth. Heat until boiling again, then lower heat and simmer until the hominy splits open.
Remove your pozole from the heat and top with your choice of toppings! Enjoy!

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