NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup white hominy

3 medium tomatillos

1 small poblano pepper

0.25 cup white onion

1 clove garlic

0.5 tbsp extra virgin olive oil

1.5 cup low-sodium chicken broth

0.25 cup fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 medium radishes

0.5 medium lime

PREPARATION

• 1

  Husk and rinse the tomatillos, then place them in a blender with the seeded poblano pepper, chopped white onion, garlic, and fresh cilantro.

• 2

  Add a small splash of the chicken broth to the blender and process until the mixture is a smooth, vibrant green salsa.

• 3

  Heat the extra virgin olive oil in a medium pot over medium heat, then pour in the blended green salsa and cook for 5 minutes, stirring frequently until the color deepens.

• 4

  Pour in the remaining chicken broth and add the whole chicken breast, sea salt, and black pepper.

• 5

  Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the chicken is cooked through.

• 6

  Remove the chicken from the pot and shred it into bite-sized pieces using two forks, then return the shredded meat to the broth.

• 7

  Stir in the rinsed hominy and dried oregano, then continue to simmer uncovered for another 10 minutes to allow the flavors to meld.

• 8

  Ladle the pozole into a bowl and finish with a squeeze of fresh lime juice and a garnish of thinly sliced radishes.