Contents of your meal kit:
chicken
chopped onion
pozole soup base
cilantro
radish
hominy
cabbage
lime
tortillas
Equipment needed: medium to large saucepan
Finishing steps:
- Measure water (see note below) and have on hand next to the stove.
- Heat a small amount of oil in a saucepan over medium-high heat. Season both sides of chicken with salt & pepper. When hot, add chicken and cook until browned, about 1-2 minutes per side. Transfer to a plate. (You will continue cooking chicken later.)
- Add a bit more oil (if necessary), add onion and sauté until soft. Add pozole soup base and sauté 30 seconds or so (to open up those flavors). Add water, stir to combine, and bring to boil. Add chicken to boiling broth and return to a simmer. Cover and reduce heat as needed to keep at a simmer. Continue to cook for about 5-7 minutes, or until the chicken is cooked through.
- Meanwhile, chop cilantro and thinly slice radish. Rinse and drain hominy.
- After removing chicken, add hominy to the pot and continue to simmer another 5 minutes.
- Meanwhile, use 2 forks to shred the chicken and divide between bowls.
- Warm tortillas. If you have a gas stove, you can do this by placing tortillas directly over the burner and turning with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
- Ladle soup into bowls and garnish with cabbage, a squeeze of lime, radish, and cilantro. Serve tortillas on the side.
Notes: When recipe calls for water add the following amounts: 3 cups for 2 portions, 6 cups for 4 portions, or 9 cups for 6 portions.