lean green pozole

★★★★★ 1
beklight avatar
By Becky Lightsey
from Laurel, MS

Gluten free remade recipe from Carol Kicinski

★★★★★ 1
serves 4-6
prep time 30 Min
cook time 30 Min

Ingredients For lean green pozole

  • 2
    boneless, skinless chicken breast, cut into bite-size pieces
  • 1 tsp
    olive oil, extra virgin
  • 1 md
    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

How To Make lean green pozole

  • 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

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