About the Dish

Per Serving
Calories 410
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 850 mg
Total Carbohydrates 50 g
Dietary Fiber 8 g
Sugar 10 g
Protein 32 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.

Mexican-Style Lager

When people think of Mexican beer they often think of thin beers you see in Mexican restaurants. People forget that Mexican beer has its roots in Austria. Yes, for a time Mexico was ruled by Austria, which is why you see the word Bohemia on some of their lagers. For this classic soup dish, let’s go with a Mexican-style lager brewed by American craft brewers imitating the beers the Austrians brought. Oskar Blues in Brevard, North Carolina's Beerito is the "Mexican" lager we recommend

Tempranillo, Rioja, Spain

Chicken Pozole combines “hearty and bright” in that perfect combination that just feels right – so why not pick a wine that does the same thing? Rioja Spain has been specializing in Tempranillo blends (Garnacha and Graciano are typical blending partners) for a long time and most examples hit the “hearty and bright” combo spot on. Look for high-toned red fruit like pomegranate and cherry with complex spiced notes of vanilla and sandalwood in a perfectly sippable medium-bodied red.


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.
Season chicken on all sides with a total 1/4 teaspoon kosher salt.
• Place a deep sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
• Add onion and garlic to pan. Cook, stirring, until onion begins to become translucent, about 2 minutes. • Stir in pozole spice blend. • Stir in hominy, tomato with liquid and chili with liquid.
• Add bouillon cube and 2 1/2 cups water. Increase heat to high. • When soup boils, reduce heat to low, and cover pan. Simmer, covered, until hominy is tender but not mushy, about 15 minutes.
While soup simmers: • Toast tortillas as desired. • Pull chicken into bite-size pieces.
When hominy is tender, fold in chicken and cilantro. Taste and adjust seasoning as desired with kosher salt.
• Divide soup between 2 bowls. • Serve with lime wedges, radish and tortillas. Enjoy!