About the Dish

  • Chicken Breast

    Chicken Breast

  • Onion

    Onion

  • Garlic

    Garlic

  • Pozole Spice Blend

    Pozole Spice Blend

  • Hominy

    Hominy

  • Diced Tomato

    Diced Tomato

  • Roasted Green Chili

    Roasted Green Chili

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Cilantro

    Cilantro

  • Lime

    Lime

  • Radish

    Radish

  • Corn Tortillas

    Corn Tortillas

METHOD

1
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.
2
Season chicken on all sides with a total 1/4 teaspoon kosher salt.
3
• 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. • Transfer chicken to a small bowl, cover with a plate and set aside.
4
• To the pan, add onion and garlic. Cook, stirring, 2 minutes. • Stir in pozole spice blend. • Stir in hominy, 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.
6
While soup simmers: • Toast tortillas as desired. • Pull chicken into bite-size pieces.
7
When hominy is tender, add chicken and cilantro. Taste and adjust seasoning as desired with kosher salt.
8
Serve with lime wedges, radish and tortillas. Enjoy!

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