Quick and Easy Chicken Pozole

Method2 steps · about 40 min

1. 1

   Step 1: In a large Dutch oven or saucepot set over medium heat, heat the oil (3 tablespoons). Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic (4) and cook for 3 to 4 more minutes. Add the oregano, coriander (3 teaspoons) and cumin (1 ½ teaspoons), and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.

   Simmer pozole · 10 minUses 3 (5 ounce) cans premium white chicken breast · 3 tablespoons vegetable oil · 1 large yellow onion, chopped · 4 garlic cloves, minced · ¼ teaspoon dried oregano · 3 teaspoons ground coriander · 1 ½ teaspoons ground cumin · 1 (4.5 ounce) can chopped green chiles

2. 2

   Step 2: Divide the hot pozole among 4 bowls. Garnish as desired with the red onion (1), lime (1) wedges, Mexican crema or sour cream (½ cup), tortilla chips, cilantro, radishes and avocado (1).

   Uses Hot chicken pozole · 1 red onion, finely chopped · 1 lime, cut into wedges · ½ cup Mexican crema or sour cream · Crushed tortilla chips · ½ cup chopped fresh cilantro leaves · Thinly sliced radishes · 1 avocado, diced