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About the Dish

8 ounces Chicken Breast
1 each 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 Corn 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 joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
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.
2
Season the chicken pieces on all sides with a total 1/4 teaspoon kosher salt.
3
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.
4
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.
5
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.
6
While soup simmers, carefully pull chicken into bite-size pieces.
7
When hominy is tender, add chicken and cilantro. Taste and adjust seasoning as desired.
8
Serve with lime wedges (to squeeze into finished soup), radish and tortillas. Enjoy!