Recipes - Easiest Chicken Pozole
This is a soothing, mild version of the Mexican hominy soup, which often contains a swirl of red chile sauce. If you need a little heat, season to taste with bottled hot sauce.
- 1 tablespoon extra-virgin olive oil
- 1 white onion, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano, preferably Mexican
- 4 tomatillos (fresh or canned), husked and chopped
- 1 (29-ounce) can white hominy, rinsed and drained
- 4 cups chicken broth
- 1 (8-ounce) package Applegate Grilled Chicken Breast Strips, chopped
- Salt and freshly ground black pepper
- 4-6 radishes, finely diced, for garnish
- 2 ripe avocados, pitted, peeled and chopped, for garnish
- Small handful fresh cilantro leaves, chopped, for garnish
- Heat the olive oil in a medium heavy pot over medium heat, then add the onions and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the cumin and oregano and cook for 30 seconds.
- Add the tomatillos, hominy and chicken broth and bring to a simmer. Simmer, uncovered, for 20 minutes.
- Stir in the chopped chicken breast strips and cook until warmed through, about 3 minutes. Season to taste with salt and pepper.
- To serve, ladle the soup into warmed bowls and pass the garnishes separately so everyone can season their soup exactly as they like.
- Keep the soup in an airtight container for up to 3 days in the refrigerator, and up to 1 month in the freezer.
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