Chicken and Rice Pozole
30 Minutes
Mexican/Mexican Fusion
Serves: 4
Ingredients
1 small 4.5 oz. can green chilis
6 cups chicken stock
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 teaspoon oregano
1.5 teaspoons cumin
2-3 teaspoons chili powder
1 (15 oz.) can white hominy, drained and rinsed
1/3 cup Royal® Basmati rice
2 cups shredded chicken breast
salt and pepper
For serving:
2 limes cut into wedges
Tortilla chips
Sliced romaine lettuce
Cilantro
4 radishes thinly sliced
Avocado, sliced
Chopped white onion
Preparation
- Place green chilies and 1/2 cup chicken stock in a food processor and blend until smooth. Set it aside.
- Heat olive oil in a pot over medium heat. When hot add minced onions and garlic.
- Sauté for 3 minutes until the onions become translucent and the garlic is fragrant.
- Add oregano, cumin and chili powder and cook 1 minute longer.
- Add the chili puree to the pan, then add in the hominy and remaining chicken stock.
- Bring soup to a boil. Reduce heat and simmer about 15 minutes until Royal® Basmati Rice is cooked through.
- Add in shredded chicken. Taste for seasoning.
- Ladle soup into bowls and add on toppings such as tortilla chips, cilantro, radishes, avocado and onion.
