lean green pozole
Gluten free remade recipe from Carol Kicinski
prep time
30 Min
cook time
30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 2 - boneless, skinless chicken breast, cut into bite-size pieces
- 1 teaspoon olive oil, extra virgin
- 1 medium onion, diced
- 3 cloves garlice, diced
- 1 1/2 teaspoons ground dried cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 - 15 ounces can hominy, drained and rinsed
- 1 - jalapeno pepper, seeds and veins removed, chopped finely
- 1 pound tomatillos, diced
- 1 large bunch swiss chard, coarsely chopped
- 4 cups gluten-free chicken stock
- 2 - bay leaves
How To Make lean green pozole
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Step 1Heat 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.
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Step 2GARNISHES: 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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