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About the Dish

8 ounces Chicken Breast
1 each Yellow Onion
2 cloves Garlic
1 tablespoon Pozole Spice Blend
1 cup Hominy
1/2 cup Diced Tomato
1 each Roasted Green Chili
1 cube Edward & Sons Not Chick'n Bouillon Cube
6 sprigs Cilantro
1 each Lime
2 ounces Radish
4 each Tortillas
Per Serving
Calories 410
Total Fat 10 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 830 mg
Total Carbohydrates 50 g
Dietary Fiber 8 g
Sugar 9 g
Protein 32 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare mise en place: Peel and dice onion. Peel and chop garlic. Rinse and drain hominy. Reserve chili liquid; cut chili into 1/4-inch. Pick and chop cilantro leaves. Cut lime into wedges. Thinly slice radish.
Season the chicken pieces on all sides with a total 1/4 teaspoon kosher salt.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and cook until chicken is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Transfer chicken to a small bowl, cover with a plate and set aside.
To the same pan add onion and garlic. Cook, stirring, 2 minutes. Add pozole spice blend, and stir to combine. Add hominy, tomato with liquid and chili with liquid, and stir to combine.
Add 2 1/2 cups water and bouillon. Increase heat to high, and bring to a boil. Reduce heat to low, and cover pan. Cook, covered, until hominy is tender but still slightly firm, about 15 minutes.
While soup simmers, carefully pull chicken into bite-size pieces.
When hominy is tender, add chicken and cilantro. Taste and adjust seasoning as desired.
Serve with lime wedges (to squeeze into finished soup), radish and tortillas. Enjoy!