EASY POZOLE

March 2020 | The Honest Spoon

It’s March of 2020 and, for most of us, we are into week two of the coronavirus quarantine. Here at Chez Honest Spoon it’s been ok- so far, so good. One of the things I’ve learned this week- always be prepared.

I’m a bit of a food hoarder. It’s a learned habit from my Mom. She grew up Italy,post WWII, when food was scarce and poverty was abundant. In a family with seven brothers and sisters she learned, from a young age, food planning was essential. My Mom always taught us how to stock the pantry. Freezers were always full of meats, (always buy on sale) vegetables from our ever abundant Southern California garden.

This quick and easy pozole recipe is the result of things from my pantry and freezer. I was missing some of the fixings, but we managed just fine! I hope you enjoy it!

PIN THIS RECIPE  

EASY POZOLE

(Gluten Free, Keto, Paleo, Whole 30)

| 8 servings |

INGREDIENTS:

• 1 medium onion, diced

• 4 cloves garlic, minced

• 2 tbs extra virgin olive oil

• 1 Quart/ 1 box Chicken Stock

• 2 14 oz cans mild red enchilada sauce

• 1 14 oz can golden hominy (optional)

• 1 1/2 cups water

• 1 tbs salt

• 1 1/2 tsp cumin

• 1/2 tsp cayenne powder (more or less, to taste)

• Shredded meat from one rotisserie chicken

TOPPINGS:

• Shredded cabbage

• Fresh avocado

• minced onion and cilantro

• crumbled cotija cheese

• thinly sliced radishes

• lime wedges

METHOD:

1. Sauté onion and garlic in extra virgin olive oil on medium/ low heat until onion begins to soften slightly.

2. Add the chicken stock, enchilada sauce, hominy (include water from can), water, salt , cumin, chili powder and chicken. Stir ingredients and simmer for 30 minutes and serve hot.

3. Top with shredded cabbage, fresh chopped avocado, minced onion, minced cilantro, thinly sliced radishes, crumbled cotija cheese and a wedge of lime.

Enjoy!!!