lean green pozole
(1 rating)
Gluten free remade recipe from Carol Kicinski
(1 rating)
yield
4 -6
prep time
30 Min
cook time
30 Min
Ingredients For lean green pozole
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2boneless, skinless chicken breast, cut into bite-size pieces
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1 tspolive oil, extra virgin
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1 mdonion, diced
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3 clovegarlice, diced
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1 1/2 tspground dried cumin
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1 tspdried oregano
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1 tspsalt
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1/2 tsppepper
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1 - 15 ozcan hominy, drained and rinsed
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1jalapeno pepper, seeds and veins removed, chopped finely
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1 lbtomatillos, diced
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1 large bunchswiss chard, coarsely chopped
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4 cgluten-free chicken stock
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2bay leaves
How To Make lean green pozole
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1Heat oil in a large pot over medium-high heat. Add chicken and brown lightly, about 5 minutes. Add onions and garlic and cook until softened about 5 more minutes. Add the cumin, oregano, salt and pepper and cook until you can smell the spices, about 30 seconds. Add the hominy, jalapeno pepper and tomatillos and cook, stirring for another minute. Add the swiss chard, chicken stock and bay leaves and bring to a boil. Reduce heat, cover pot and simmer for 20 minutes. Remove bay leaves and serve in bowls with garnishes on the side to be added at will.
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2GARNISHES: 8 radishes, very thinly sliced 2 jalapeno peppers, seeds and veins removed and very thinly sliced 8 green onions, thinly sliced 2 limes, quartered 8 sprigs of fresh cilantro, coarsely chopped Mexican chile powder
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