Chicken Pozole

By kathryns

Very tasty, very good and easy to prepare. Mild. May serve with minced jalapeno, chiccarones, lime wedges and cilantro leaves.

Ingredients

• 1-1/4 lb bone-in chicken thighs (about 4)
• 1 TB safflower oil
• 1 c coarsely chopped white onion
• 2 TB minced garlic
• 1/3 c coarsely chopped cilantro stemps, plus leaves, for serving
• 1 TB tomato paste
• 1 TB choped fresh oregano leaves
• 4 c packed, thinly sliced Savoy cabbage (from 1/2 head)
• 4 c chicken broth
• 2 c water
• 25 oz can white hominy, rinsed and drained
• Tortilla chips and lime wedges for serving
• S & P

Details

Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

1. Season chicken with s & p. Heat oil in a pot over med-hi heat. Brown chicken, turning once, until golden, 6 min. Add onion, garlic and cilantro stems; cook 1 minute. Add tomato paste, oregano, cabbage, broth and water. Bring to a boil. Reduce heat to low, cover and cook at bare minimum until chicken is cooked through, about 20 min.

2. Remove chicken. Discard skin and bones; shred meat and stir into soup with hominy. Bring to a simmer. Season with salt; serve with tortilla chipa, lime wedges and cilantro leaves