CHICKEN POZOLE

 

Serves 4

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 white onion, chopped
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano, preferably Mexican
• 4 tomatillos (fresh or canned), husked and chopped
• 1 (29-ounce) can white hominy, rinsed and drained
• 4 cups chicken broth
• 1 (8-ounce) package Applegate Grilled Chicken Breast Strips, chopped
• Salt and freshly ground black pepper
• 4-6 radishes, finely diced, for garnish
• 2 ripe avocados, pitted, peeled and chopped, for garnish
• Small handful fresh cilantro leaves, chopped, for garnish

 

Directions

1. Heat the olive oil in a medium heavy pot over medium heat, then add the onions and cook, stirring occasionally, until softened, about 10 minutes.
2. Stir in the cumin and oregano and cook for 30 seconds.
3. Add the tomatillos, hominy and chicken broth and bring to a simmer. Simmer, uncovered, for 20 minutes.
4. Stir in the chopped chicken breast strips and cook until warmed through, about 3 minutes. Season to taste with salt and pepper.
5. To serve, ladle the soup into warmed bowls and pass the garnishes separately so everyone can season their soup exactly as they like.
6. Keep the soup in an airtight container for up to 3 days in the refrigerator, and up to 1 month in the freezer.

 Courtesy of: http://www.applegate.com