NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup white hominy

2 cup low-sodium chicken broth

1 tsp extra virgin olive oil

0.25 cup white onion

2 clove garlic

0.5 cup tomatillos

1 whole jalapeño

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole avocado

2 whole radishes

0.5 cup green cabbage

1 whole lime

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the salsa verde base by blending the husked tomatillos, jalapeño, white onion, and garlic cloves until completely smooth.

• 2

  Heat the olive oil in a large heavy-bottomed pot over medium heat and pour in the blended salsa, sautéing for 5 minutes until the color deepens and it becomes fragrant.

• 3

  Pour in the chicken broth and stir in the dried oregano, sea salt, and black pepper, bringing the mixture to a gentle simmer.

• 4

  Add the whole chicken breast to the liquid and poach for 12 to 15 minutes until cooked through, then remove the chicken and shred it into bite-sized pieces using two forks.

• 5

  Return the shredded chicken to the pot along with the rinsed hominy and continue to simmer for another 5 minutes to allow the flavors to meld.

• 6

  Ladle the hot pozole into a bowl and garnish with shredded cabbage, thinly sliced radishes, avocado slices, fresh cilantro, and a generous squeeze of lime juice.