Chicken Pozole

My host Madre in Cuernavaca, Mexico would make pozole for us with hominy corn.
This hearty stew has a special place in my heart as it reminds me of living in Mexico.  Corn is a sacred plant among the Aztecs, so many Mexicans eat pozole on special occasions.  Traditionally the stew is prepared with pork but I prefer the lighter taste of chicken and it's faster to make, the staple ingredient to any pozole is hominy corn.

ingredients

1 tablespoon Olive Oil

1 teaspoon dried Mexican oregano

1 teaspoon of Pilsen Latino Seasoning from The Spice House

3/4 teaspoon ground cumin

1/2 teaspoon of crushed red pepper or chili powder

2 garlic cloves, minced

1/2 cup of onions, chopped

3-4 fresh tomatillos, husked and quartered

1 15 ounce can of hominy, rinsed and drained ( I used La Preferida) 

1 1/2-2 cups of chicken breast cooked and shredded (I used Empire Kosher Organic Chicken Breast)

2 cups of homemade chicken broth or 14 ounces of Organic Low Sodium Chicken Broth

Garnishes:

Freshly squeezed lime juice

Avocado, peeled and cut horizontally 

Radishes, thinly sliced

Fresh cilantro leaves, whole or chopped 

Salt and Pepper to taste 

Tortilla Chips 

preparation

Make sure you have your chicken prepared beforehand.  If not, you can buy a rotisserie chicken breast from your local grocer.  

Heat olive oil in a saucepan over medium high heat, add the onions, garlic, oregano, cumin, seasoning and crushed red peppers.  Cook for about 2-3 minutes, stirring occasionally. Add the tomatillos and cook for about 5 minutes, stirring occasionally. Add the chicken broth and hominy; bring to a boil and cook for about 8-10 minutes. Add the shredded chicken and cook for about 3 minutes or until the chicken is heated through. Remove the saucepan from the heat.  Use a ladle to pour the pozole into a bowl.  Squeeze fresh lime juice and add all the garnishes. Serve the pozole immediately. 

My husband likes to break the tortillas chips into the pozole. Enjoy!