Lean Green Pozole

Becky Lightsey

By
@beklight

Gluten free remade recipe from Carol Kicinski


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Serves:

4-6

Prep:

30 Min

Cook:

30 Min

Ingredients

2
boneless, skinless chicken breast, cut into bite-size pieces
1 tsp
olive oil, extra virgin
1 medium
onion, diced
3 clove
garlice, diced
1 1/2 tsp
ground dried cumin
1 tsp
dried oregano
1 tsp
salt
1/2 tsp
pepper
1 - 15 oz
can hominy, drained and rinsed
1
jalapeno pepper, seeds and veins removed, chopped finely
1 lb
tomatillos, diced
1 large bunch
swiss chard, coarsely chopped
4 c
gluten-free chicken stock
2
bay leaves

Directions Step-By-Step

1
Heat oil in a large pot over medium-high heat. Add chicken and brown lightly, about 5 minutes. Add onions and garlic and cook until softened about 5 more minutes. Add the cumin, oregano, salt and pepper and cook until you can smell the spices, about 30 seconds. Add the hominy, jalapeno pepper and tomatillos and cook, stirring for another minute. Add the swiss chard, chicken stock and bay leaves and bring to a boil. Reduce heat, cover pot and simmer for 20 minutes. Remove bay leaves and serve in bowls with garnishes on the side to be added at will.
2
GARNISHES:
8 radishes, very thinly sliced
2 jalapeno peppers, seeds and veins removed
and very thinly sliced
8 green onions, thinly sliced
2 limes, quartered
8 sprigs of fresh cilantro, coarsely chopped
Mexican chile powder

About this Recipe

Course/Dish: Chicken, Other Soups
Other Tag: Healthy
Hashtags: #jalapenos, #Hominy