Chicken Pozole
Pozole is a Mexican dish made with hominy, which is processed corn with the germ removed, and traditionally with pork meat.
Let’s make my version of Pozole. I used chicken breast instead of pork and garbanzo beans instead of corn. The spices I used are pretty close to the Mexican Pozole. Talking about flavor explosion – this is a spicy soup that has depth of flavors climbing up the roof haha! That’s how great this dish is.
Let’s get cooking
Ingredients
1 lb. chicken breast, cut into bite sized pieces
2 yellow potatoes, peeled and cubed
1 red bell pepper, sliced
1 (15 oz.) canned garbanzo beans, rinsed and drained
1 (15 oz.) canned diced tomatoes
4 cups chicken broth
1/2 cup frozen peas
3 garlic cloves, minced
1 yellow onion, chopped
Juice of one lime
a handful of cilantro, roughly chopped
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
salt and pepper to taste
Instructions
1. Heat a pan with oil. Add the chicken, cook for 2 minutes or until golden brown. When the chicken cooked, push them on one side of the pan to give room to garlic and onions.
2. Add the garlic and onions and sauté them for a minute or until onion is tender or translucent. Stir to combine well.
3. Add chili powder, smoked paprika, thyme, oregano, salt and pepper, stir to combine. Add the potatoes, stir and sauté for a minute before you add the rest of the ingredients.
4. Add garbanzo beans, bell pepper, peas, diced tomatoes, stir to combine. Add the chicken broth, stir, cover, simmer until the potatoes are tender.
5. Squeeze lime and add the cilantro. Serve immediately while it’s hot.