NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup canned hominy

2 cup low-sodium chicken broth

2 whole corn tortillas

1 tbsp dried guajillo chili flakes

1 clove garlic

0.25 cup white onion

0.5 cup shredded cabbage

2 whole radishes

0.13 whole avocado

1 whole lime

0.25 tsp sea salt

0.25 tsp dried oregano

PREPARATION

• 1

  In a medium pot, combine the chicken breast, chicken broth, minced garlic, and diced onion.

• 2

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

• 3

  While the soup simmers, preheat oven to 400°F and bake the corn tortillas for 5-7 minutes until they are crispy tostadas.

• 4

  Remove the chicken from the pot, shred it using two forks, and return it to the broth.

• 5

  Stir in the hominy, guajillo chili flakes, sea salt, and dried oregano; simmer for another 5 minutes to meld flavors.

• 6

  Ladle the pozole into a bowl and top with shredded cabbage, sliced radishes, and avocado.

• 7

  Serve immediately with the crispy tostadas and a fresh lime wedge on the side.