8 oz boneless, skinless chicken breasts, OR ground
1/4 tsp kosher salt
1 tsp cooking oil
1/2 white onion
1 TBS pozole spice blend, see below
1 can white hominy
1 can diced tomato
1 roasted green chile, substitute 1/4 cup fresh green bell pepper, saute with onion, add one minute
1 Edwards N Sons not chick'n bouillon cube
2 1/2 cups water
1 lime, optional
2 oz raddish, optional
corn tortillas or corn chips
2 cloves garlic
6 sprigs cliantro
1 can black beans
1 lime, zested and juiced
Instructions
SPICE BLEND- 6 parts paprika, smoked;
3 parts cumin;
9 parts Mexican oregano, crush after measuring;
1 part garlic;
.25 part cayenne;, MIX and measure amount needed
MISE EN PLACE • Peel and dice onion. • Peel and
chop garlic. • Reserve chili liquid; cut chili
into 1/4-inch dice. • Thinly slice radish. •
Cut lime into wedges. • Pick and chop cilantro
leaves. • Rinse and drain hominy.Rinse and drain beans, Season
chicken
on all sides with a total 1/4 teaspoon kosher
salt.
• Place a deep sauté pan over medium-high heat.
Add 1 teaspoon cooking oil. When hot, add
chicken. Cook without disturbing until browned
on the bottom, 3-4 minutes. • Flip and cook
until chicken is opaque throughout and browned
on bottom, 2-3 minutes. (OR dice chicken prior to cooking)•
Transfer chicken to a
small bowl, cover with a plate and set aside.
• To the pan, add onion and garlic, see above for green bell
pepper. Cook,
stirring, 2 minutes. • Stir in pozole spice
blend. • Stir in hominy,black beans, tomato with liquid and
chili with liquid.
5
• Add 2 1/2 cups water and bouillon cube.
Increase heat to high. • When soup boils,
reduce heat to low, and cover pan. Cook,
covered, until hominy is tender but not mushy,
about 15 minutes.
While soup simmers- • Toast tortillas as desired.
• Pull chicken into bite-size pieces.When hominy
is tender, add chicken and cilantro, half of lime juice OR half of
zest (use remainder in other recipe). Taste and
adjust seasoning as desired with kosher salt.
Serving
Suggestions
Serve with lime wedges, radish and tortillas. Enjoy!
Originally Submitted
3/14/2018
0 Out of 5 from
0 reviews
You can add this Soup, Chicken Pozole with Corn Tortillas, Mexican recipe to your own private DesktopCookbook.