Monday, February 15, 2010

Weeknight Pozole

Here is a comforting, quick, and healthy weeknight meal that can be thrown together from pantry staples. Although not traditional, I like a mix of hominy and fresh corn in my pozole. This time of year, avocados are plentiful and inexpensive, and they make a lovely garnish on this soup. You can also crumble a few tortilla chips in the bottom of the bowl to fortify the soup.

Weeknight Pozole

1 tablespoon vegetable oil
2 white onions, chopped
8 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon oregano
1 box chicken stock
4 cups water
1 can tomato paste
4 chicken breasts
1 30-ounce can hominy, drained and rinsed
2 cups frozen corn

garnishes: thinly sliced radishes, chopped ripe avocado, crumbled queso fresco, chopped cilantro

In a large soup pot, saute the onions in the oil until they have softened. Add the garlic, chili powder, and oregano, and stir over heat until the spices become fragant. Add the chicken stock, water, tomato paste and the chicken breasts. Bring to a boil. Reduce to a simmer, and cook for 25-30 minutes until the chicken is cooked through. Remove the chicken to a cutting board and let cool for a few minutes until it can be handled. Using two forks, shred the chicken; return it to the pot. Add the hominy and the corn, and heat the whole thing through. Serve, garnished with chopped avocado, queso fresco, thinly sliced radishes, and chopped cilantro as garnishes.

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