Chicken Pozole with Corn Tortillas, Radish & Lime
Pronounced “Po-SOLE-eh”, this traditional Mexican soup is usually eaten for holidays or special occasions. But the bright flavors of citrus and spice in a warm bowl of hearty soup is worth celebrating any night of the week. The featured ingredient, hominy, is made via nixtamalization, a process in which dried corn is soaked in an alkaline solution, such as limestone and water, to soften the hulls. Hominy actually appears twice in this meal: in whole kernels in the soup, and also ground into masa for tortillas.