NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup white hominy

1.5 cup low-sodium chicken broth

2 whole corn tortillas

2 whole dried guajillo chiles

0.25 cup white onion

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup shredded green cabbage

2 whole radishes

0.5 whole lime

1 tsp avocado oil

PREPARATION

• 1

  Remove stems and seeds from dried guajillo chiles and soak them in hot water for 10 minutes until softened.

• 2

  Place the softened chiles, diced white onion, minced garlic, and 0.5 cup of chicken broth into a blender; process until completely smooth.

• 3

  In a medium pot, combine the chile puree, remaining chicken broth, whole chicken breast, dried oregano, sea salt, and black pepper.

• 4

  Bring to a gentle simmer over medium heat and cook for 20 minutes, or until the chicken is cooked through.

• 5

  While the soup simmers, preheat your oven to 400°F. Lightly brush both sides of the corn tortillas with avocado oil and bake on a sheet tray for 4-5 minutes per side until golden and crispy.

• 6

  Remove the chicken breast from the pot and shred it using two forks, then return the shredded meat to the broth along with the rinsed hominy.

• 7

  Simmer for an additional 5 minutes to allow the flavors to meld and the hominy to heat through.

• 8

  Ladle the pozole into a bowl and top with shredded cabbage and sliced radishes. Serve with the crispy tostadas and a fresh lime wedge on the side.