|2 servings||calories per servings 410||protein serving 32 g||carbs per serving 50 g||total fat per serving 9 g|
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 are worth celebrating any night. 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 ground into masa for tortillas.
|Nutrition Facts||/ Per Serving|
|Total Fat||9 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||8 g|
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!
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.Learn More...