Page 10 November 19, 2020 EL SEGUNDO HERALD
Originally developed with Mexican Tortilla Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, cumin and lime juice to give it the same fabulous
flavor. Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. It’s basically a soup flavored with green chilies, cumin, garlic and lime. It’s typically made with
either chicken or pork and hominy. We’ve topped this dish with cabbage and radish, but you can also try topping with diced avocado, chopped onion or crumbled queso fresco.
Ingredients Directions
• 1 1/4 pounds skinless, boneless
chicken breast halves, cut into
1-inch pieces
• 1/2 teaspoon dried oregano
leaves, crushed
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 large onion, chopped (about
1 cup)
• 1 jalapeño pepper, seeded and
chopped (about 1 tablespoon)
• 3 cloves garlic, minced
• 1 carton (32 ounces) Swanson®
Chicken Broth or Swanson®
Natural Goodness® Chicken
Broth or Swanson® Organic
Chicken Broth
• 2 cans (about 4 ounces each)
green chiles, drained
• 1 1/2 teaspoons ground cumin
• 1/2 cup chopped fresh cilantro
leaves
• 1 can (about 15 ounces) white
hominy, rinsed and drained
• 1 can (about 15 ounces) pinto
beans, rinsed and drained
• 1 tablespoon lime juice
• 1 cup shredded green cabbage
• 6 large radish, thinly sliced
(about 1/2 cup)
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Chicken Pozole Soup
Provided by Brandpoint
• Step 1: Season the chicken as desired. Sprinkle the chicken with the oregano and paprika.
• Step 2: Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the
chicken and cook until browned, stirring occasionally. Remove the chicken from the skillet.
• Step 3: Reduce the heat to medium. Heat the remaining 1 tablespoon oil in the skillet. Add the
onion and jalapeño pepper and cook for 5 minutes or until the onion is tender, stirring occasionally.
Add the garlic and cook and stir for 30 seconds. Spoon the onion mixture into a blender. Add 1/2
cup broth, the green chiles and cilantro. Cover and blend until the mixture is smooth.
• Step 4: Cook the blended onion mixture and 1/2 teaspoon cumin in a 4-quart saucepan over
medium heat for 5 minutes or until thickened, stirring often. Stir in the remaining broth, remaining
1 teaspoon cumin, the hominy and beans and heat to a boil. Reduce the heat to medium-low. Add
the chicken and cook for 5 minutes or until the chicken is cooked through, stirring occasionally.
Stir in the lime juice. Season to taste. Top with the cabbage and radishes before serving. Serve
with hot pepper sauce.
Recipe Tips
• Serving Suggestion: Easy Substitution: You can substitute boneless pork chops for the chicken
in this recipe.
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